Baby Berry-Topped Cheesecake | Midwest Living
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Baby Berry-Topped Cheesecake

Baby Berry-Topped Cheesecake

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  • Makes: 8 servings
  • Hands On 30 mins
  • Total Time 5 hrs

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The classic--made with just one brick of cream cheese!

Ingredients

  • 1 8 - ounce package cream cheese
  • 1 egg, lightly beaten
  • 2/3 cup finely crushed graham crackers
  • 1 teaspoon sugar
  • 1/8 teaspoon ground cinnamon (optional)
  • 2 tablespoons butter, melted
  • 1/3 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1 tablespoon sugar
  • 1 cup fresh berries, such as blackberries, blueberries, raspberries and/or sliced strawberries
  • 1 tablespoon sugar

Directions

  1. Allow cream cheese and egg to stand at room temperature for 30 minutes. Preheat oven to 350 degrees . Meanwhile, for crust, in a small bowl combine crushed graham crackers, the 1 teaspoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom of a 6x3-inch springform pan; set aside.
  2. In a medium bowl, beat cream cheese and the 1/3 cup sugar with an electric mixer on medium to high speed until fluffy. Beat in flour on low speed until smooth. Using a fork, lightly beat the egg. Add the egg and 1/2 teaspoon vanilla and beat on low speed just until combined. Stir in 2 tablespoons of the sour cream. Pour batter into the crust-lined pan. Place in a shallow baking pan in oven.
  3. Bake for 25 to 30 minutes or until a 1-inch area around the outside edge appears set when gently shaken. Remove from oven. In a medium bowl stir together the remaining sour cream, the 1 tablespoon sugar, and the remaining 1/2 teaspoon vanilla. Gently spread mixture evenly over baked cheesecake. Return to oven and bake for 5 minutes more.
  4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on rack. Chill, covered, for at least 2 hours or overnight before serving. Let stand at room temperature for 15 minutes before slicing. To serve, toss the berries with 1 tablespoon sugar, mashing them slightly if desired. Spoon over cheesecake.

Nutrition Facts

(Baby Berry-Topped Cheesecake)

Servings Per Recipe 8, pro. (g) 3, sugar (g) 16, fiber (g) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 12, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 4, Niacin (mg) 0, carb. (g) 22, Riboflavin (mg) 0, sat. fat (g) 9, Thiamin (mg) 0, chol. (mg) 68, vit. C (mg) 5, Fat, total (g) 16, vit. A (IU) 595, cal. (kcal) 245, iron (mg) 1, calcium (mg) 49, Potassium (mg) 91, sodium (mg) 197

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