Very Berry Cheesecake
Submitted by anuar
A creamy water-bath cheesecake with a walnut graham cracker crust, lemony cream cheese and cottage cheese filling, topped with fresh berries and double strawberry sauce.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThe secret to this cheesecake’s lighter-than-air texture? Cottage cheese pureed into the filling alongside the cream cheese and sour cream.
It sounds unconventional, but it works beautifully. The cottage cheese adds moisture and a subtle tang without the heaviness of using all cream cheese, while lemon juice and zest keep every bite bright and clean. A water bath in the oven prevents cracking and gives the filling that smooth, custard-like set.
The walnut graham cracker crust adds a toasty, nutty base, and the double strawberry sauce (frozen berries pureed with fresh sliced ones) is the crowning touch. This is the kind of cheesecake that disappears at a party.
Variations
- Use Neufchâtel cheese in place of cream cheese for an even lighter filling.
- Swap walnuts for pecans or almonds in the crust.
- Top with a mixed berry compote instead of the strawberry sauce for a more complex fruit layer.
Chef Tips
- Bring the cream cheese, eggs, and sour cream to room temperature before mixing. Cold ingredients create lumps that won’t smooth out.
- Wrap the springform pan in heavy-duty foil before the water bath. A single layer of regular foil will leak.
- Don’t overbeat after adding the eggs. Too much air creates cracks as the cheesecake cools.
- Refrigerate overnight before slicing. Patience here is the difference between a clean cut and a crumbly mess.
Ingredients
Directions
Heat oven to 350?F.
Make crust: Butter an 8-inch springform pan. Combine cookie crumbs, walnut s, brown sugar and butter in small bowl until crumbs are evenly moistened.
Pat crumbs evenly over bottom of prepared pan.
Bake 10 minutes.
Cool on wire rac k (keep oven on).
Tightly cover bottom and sides of springform pan with heavy- duty foil.
- Make filling: Meanwhile, purée cottage cheese in food Beat cream cheese in large mixing bowl at medium-high speed until light and fluffy, 2 minutes. Beat in cottage cheese. Gradually beat in sugar, scraping sides of bowl with rubber spatula, until mixture is completely smooth, 3 minutes. Reduce speed to medium. Beat in lemon juice, vanilla, lemon peel and salt. Add eggs, 1 at a time, beating just until blended after each addition. Beat in sour cream just until smooth.
- Pour filling over crust in pan and place in a large roasting pan. Place pan on oven rack. Carefully pour enough hot water into roasting pan to come 1 inch up side of springform pan. Bake 1¼ hours or until center is just set.
- Remove cheesecake from water bath. Cool completely on wire rack. Remove foil. Cover and refrigerate overnight. Just before serving, run knife around edge of pan and remove sides. Garnish top with fresh berries, if desired. Serve with Double Strawberry Sauce. Makes 12 servings. Double Strawberry Sauce: Purée strawberries in syrup in food processor or blender until smooth. Transfer to a medium bowl and stir in sliced strawberries. Makes 3⅓ cups. The lemony blend of cream cheese, cottage cheese and sour cream makes this cheesecake filling extra-light in texture.
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