Mixed Berry Cheesecake

Recipe courtesy Ina Garten

Show: Dear Food NetworkEpisode: Thanksgiving Desserts

Rated: 4 stars out of 5Rate itRead users' reviews (39)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
12 to 15 servings

Times:

Prep: 30 min
Inactive Prep: 11 hr 30 min
Cook: 1 hr 30 min
Total:: 13 hr 30 min

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Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

For the topping:

1 cup red jelly (not jam) such as currant, raspberry, or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries

Directions

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

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Comments & Reviews

recipe Mixed Berry Cheesecake
Carolyn College Station, TX 11-05-2009
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Watch the VIDEO!!
Rated: 4 stars out of 5

I read a lot of the comments before I would try this. I am NOT a fan of someone who reviews the recipe before they have even... made it but in this case I'll make an exception for myself. I watched the video that is available for this recipe. Ina says that the baking temperature is 350 degrees NOT 450 degrees for that first 15 minutes of baking time. She then turns the temp down to 225 to let it finish. Perhaps that has a lot to do with the extreme browned top that people got. Luckily, I watched the video before attempting this recipe and putting forth the time and money to make it. Hope this helps. As for the debate as to whether or not there should be a water bath....I'll just have to wait and see.Read more
recipe Mixed Berry Cheesecake
Mikayla Charleston, SC 11-01-2009
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Mmmmm
Rated: 5 stars out of 5

mmmm. this looks very delicious. i may try to make this for a thanksgiving desert for my family!!!
recipe Mixed Berry Cheesecake
Sharon Tonganoxie, KS 11-01-2009
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The best cheesecake ever!
Rated: 5 stars out of 5

I Have made this cheesecake over and over again..my family always request it for family gatherings..you are the best Ina.....
recipe Mixed Berry Cheesecake
Shannon Duncombe, IA 04-27-2009
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One of the best!!!
Rated: 5 stars out of 5

I've made many different cheesecakes, but this one comes out great every time!! Have never had any probs with the top... cracking. If you have probs with a soggy crust, make sure you cool the crust completely. I put mine in the fridge until it's completely cool! No soggy crusts Enjoy!!Read more
recipe Mixed Berry Cheesecake
Bill Hartford, CT 04-12-2009
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Absolutely Perfect
Rated: 5 stars out of 5

I have had great success with many of Ina's recipes and this was no exception.It was the first time I ever made a cheesecake... and the only problem I had was a slightly soft center, but I blame that on my oven, even though I use an extra oven thermometer. I did use a water bath and ended up with a perfect, smooth top. I brought it to Easter dinner at the home of friends who are great cooks and bakers... the cheesecake was a huge hit. Everyone picked up on, and liked, the slight touch of lemon from the zest in the cake. If I could ever spend an hour with a "celebrity", it would be Ina Garten. (By the way, I made her Pavlova too and it also was very well received :-)Read more
recipe Mixed Berry Cheesecake
Suzanne Austin, TX 01-30-2009
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made me look like a pro!
Rated: 5 stars out of 5

Between my mother and I, we have made this recipe 4 times. The first two times we ended up with big cracks, which we covered... up with topping - no big deal. But the last two times we added about a Tablespoon of lemon juice, as well as a little zest, and we had no cracking! Coincidence? I don't know. The cheesecake I made today looks like it came from a professional bakery - very lightly browned and smooth. Also, if you don't want to spend all that money on the berries, we just used two packages of fresh raspberries, mixed with the jelly for our topping, and then made a less expensive berry topping from frozen raspberries that people could put on top of their slice if they wanted more. YUMMY!Read more