Classic Vanilla Cheesecake with Rustic Mixed Berry Sauce
Prep Time: 30 minutesminutes
Cook Time: 50 minutesminutes
Cooling Time: 1 hourhour
Total Time: 2 hourshours20 minutesminutes
Servings: 8servings
Author: trish
Classic cheesecake topped with four type of berries – blueberry, strawberry, blackberry, and raspberry. If these berries are not available, feel free to use and combine any fresh or frozen berries for the sauce.
Preheat oven to 325 F (165 C). Wrap the outside of a 9-inch springfoam pan with 2 sheets of aluminum foil.
Make the Graham Cracker Crumb Crust:
Mix the graham cracker crumbs and sugar in a bowl. Add the melted butter and mix until evenly combined. Spread the mixture evenly into the bottom of the springfoam pan. To keep the crumbs from sticking to your fingers, place a piece of plastic wrap over the crumbs and press them through the wrap using a flat bottom measuring cup. Chill in the freezer (without the plastic wrap) while you make the filling.
Make the Filling:
In a bowl of a stand mixer fitted with paddle attachment ,beat the cream cheese on medium high speed until smooth, about 3 minutes. Turn mixer to low speed and add the flour and lemon zest. Scrape down the sides of the bowl at least once.
Increase the speed to medium and add the vanilla, then the eggs (one at a time), beating well after each addition. Scrape the sides of the bowl then add the sour cream and beat until combined. Add in the sugar and beat for another 30 seconds on medium-high speed.
Pour the filling over the crust. Bake the cheesecake in a water bath by setting the springfoam pan in a deep baking pan and place in the oven. Pour hot water halfway up the side of the springfoam pan, making sure that the water does not go beyond the aluminum foil that was used to keep the water away from the cheesecake.
Bake for 50 to 60 minutes or until the top is firm to the touch but the centre has a slight jiggle. Turn off the oven and let the cheesecake stay in the oven for 1 hour, with the oven door slightly ajar. The residual heat of the oven will continue to cook the cheesecake even after the heat has been turned off.
Remove the springfoam pan from the water bath and place it on a wire rack to completely cool. Cover with plastic wrap and place in the fridge to set overnight before removing the sides of the pan.
Make the Rustic Mixed Berry Sauce:
Combine all the ingredients in a small saucepan. Stir. Bring to a boil and cook until sauce is thickened and translucent. Allow to cool at room temperature.
Serve chilled cheesecake with the rustic mixed berry sauce.