For those of you who didn’t know, last week was Devin’s 30th birthday! Devin is my super cool brother-in-law, and I wanted to bake him something yummy for his special day. Normally, for a birthday I would go for a more traditional birthday cake (mmmm… chocolate, anyone?), but if you knew Devin, you would know that he loooooves his cheesecake. The original recipe for this berry cheesecake can be found on Will Cook For Smiles, although I did modify the cooking times as well as the berry compote.
2 ounces rasperries
3 ounces strawberries
3 ounces blueberries
⅔ cup white granulated sugar
1 tsp lemon juice
1 ½ cups graham cracker crumbs
½ cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
4 8oz packs of cream cheese, softened
½ cup sour cream
¾ cup heavy cream
¾ cup white granulated sugar
2 Tbsp corn starch
2 tsp vanilla extract
- in a sauce pot, combine berries, sugar, and lemon juice over medium heat. leave the pot uncovered and stir every few minutes. bring the mixture to a simmer, and continue stirring for 20 minutes.
- use your stirring spoon to break apart large pieces of berries, you may also use an immersion blender for this as well.
- Take off stovetop and allow to cool.
- in a small bowl, thoroughly mix graham cracker crumbs, melted butter, vanilla extract, and brown sugar.
- evenly spread the mixture on the bottom of your greased spring form, making sure to firmly press on the crust.
- in a large bowl, mix cream cheese until smooth and fluffy. you can do this by hand, or with an electric mixer on medium speed.
- thoroughly mix in corn starch and sugar
- beat in eggs, one by one, until fully incorporated
- add sour cream, vanilla extract, and heavy cream. mix well.
- carefully pour mixture into cheesecake pan, completely and evenly covering the crust.
- place the pan in a baking pan, and fill the pan with water until it reaches about halfway up the side cheesecake.
- bake for 85 minutes at 325 degrees. turn off the over and open the door halfway, allowing the cheesecake to sit for an extra 5 minutes.
- let the cheesecake rest on your counter for 30 minutes, and then take a greased knife and run it between the side of the spring pan and cake, carefully separating the two. Refrigerate the cheesecake for at least 6 hours.
- when you are ready to serve the cheesecake, carefully release rim off of the spring pan.
- pour the compote onto the center of the cheesecake, and evenly spread it with a spoon or spatula.
- place the remaining berries on the top of the cheesecake. It is easiest to put the strawberries first, and then the blueberries and raspberries.