Tri-Berry Cheesecake
Here come the berries!
The rainy spring days and the bumblebees have done their work, and now the sun-warmed berries are ready for the picking. On a lovely summer day, there’s nothing more satisfying than a cool, creamy cheesecake bursting with seasonal fruity freshness. Loaded with a mix of raspberries, blackberries and strawberries and wrapped in a creamy, tangy filling, this cheesecake recipe is the perfect treat for backyard barbecues, summer birthdays, or any warm-weather gathering.
The Cheesecake Bible by George Geary, is a go-to resource for dessert connoisseurs who want to master everything from no-bake cheesecakes to gluten-free and savory options. Bursting with color and flavor, this Berry Berry Berry Cheesecake is as stunning as it is simple to make – your new summer favorite is just a slice away.
SERVES 10 TO 12
Ingredients
Equipment
- 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased
Crust
- 11⁄2 cups butter cookie crumbs 375 mL
- 3 tbsp unsalted butter, melted 45 mL
Filling
- 1 packet (1⁄4 oz/7.5 g) powdered unflavored 1 gelatin
- 1⁄4 cup milk 50 mL
- 2 packages (each 8 oz/250 g) cream cheese, 2 softened
- 1 cup granulated sugar 250 mL
- 1 tbsp freshly squeezed lemon juice 15 mL
- 2 tsp vanilla extract 10 mL
- 1 cup whipping (35%) cream, whipped 250 mL
- 1 cup fresh strawberries, crushed 250 mL
- 1 cup fresh blackberries, crushed 250 mL
- 1 cup fresh raspberries, crushed 250 mL
Decoration
- Classic Whipped Cream Topping (see recipe, page 262)
- 1 cup mixed berries (such as strawberries, 250 mL blackberries and raspberries)
As seen in
Instructions
Preheat oven to 350°F (180°C)
Crust
- In a bowl, combine cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.
Filling
- Sprinkle gelatin over milk in a small saucepan and let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Set aside to cool slightly.
- In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Slowly mix in dissolved gelatin. Mix in lemon juice and vanilla. Fold in whipped cream by hand. Fold in crushed berries.
- Pour over frozen crust, smoothing out to sides of pan. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving. Run a hot knife around edge of pan to loosen.
- Decoration: Ice top of cake with Classic Whipped Cream Topping or pipe rosettes around top of cake, if desired. Garnish with berries.
Tips
- Wash and dry berries completely before using.
- If you must substitute frozen berries, fold them in while still frozen.
Variations
- If all three berry varieties aren’t available, use one or two varieties — just make sure to keep the total amount the same.
- Spread 1 cup (250 mL) berry preserves on top.
Photography Credit: Colin Erricson, Matt Johannsson, Mark T. Shariro
