White Spot's Berry Cheesecake Recipe
Our very own recipe. Rich & creamy with a graham crumb crust. Blueberry OR fresh strawberry topping.
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Ingredients
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Crust
Cheesecake Filling
Berry Topping
Method
Crust Preparation
- 1
Make the Crust
In a mixing bowl, combine graham cracker crumbs, 0.5 cups sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
Cheesecake Filling Preparation
- 2
Prepare the Filling
In a large bowl, beat the softened cream cheese with 1 cup sugar until smooth. Add sour cream and vanilla extract, mixing until combined. Add eggs one at a time, mixing on low speed until just blended. Do not overmix.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 4
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
Berry Topping Preparation
- 5
Make the Topping
In a small saucepan, combine the fresh blueberries or sliced strawberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat until the berries are softened and the mixture is slightly thickened, about 5-7 minutes. Let cool before using.
Assembly
- 6
Assemble the Cheesecake
Once the cheesecake is chilled, pour the berry topping over the center of the cheesecake. Slice and serve.
