You may want to make this a tradition at your house when wild berries are in season, your cake will have an even more intense flavour. My family has a hard time deciding which is their favourite cheesecake Chocolate Carmel Mocha or this wonderful cake.
Graham Cracker Crust
- 1 1⁄4 cups graham cracker crumbs
- 3 tablespoons white sugar
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 24 ounces cream cheese, softened
- 3⁄4 cup sugar, white
- 5 teaspoons cornstarch
- 3 eggs, large
- 1 egg yolk
- 2⁄3 cup whipping cream
- 2 teaspoons vanilla extract, pure
- 1 teaspoon lemon, rind of, finely shredded
- 3⁄4 cup blueberries, fresh, washed and dried
- 3⁄4 cup raspberries, fresh, washed and dried
- 1⁄2 cup blackberry, fresh, washed and dried
- Preheat oven to 350 degrees.
- Graham Cracker Crust In small bowl combine crumbs and sugar.
- Add melted butter and blend well.
- Press crumbs evenly onto bottom of a greased 9" springform pan.
- Set aside.
- Cheesecake Filling In large bowl combine cream cheese, sugar and cornstarch.
- Beat with mixer till smooth.
- Add eggs and yolk, one at a time until well blended.
- Stir in whipping cream, vanilla extract and lemon peel.
- Fold in blueberries gently.
- Pour the cream cheese mixture over the graham cracker crust.
- Drop the raspberries and blackberries randomly over top of cheesecake a few at a time.
- They will slowly sink into the cake.
- Bake at 350 degrees for 15 minutes.
- Lower temperature to 225 degrees and bake for 1 hour and 15 minutes.
- (Cook until the center no longer looks wet or shiny) Run a knife around the inside edge of the cheesecake pan.
- Chill, uncovered, overnight.
- You could also add strawberries to the berry mixture-- make sure not to exceed 2 cups of fruit in all. I have also made this cake with just one of the above listed berries.