Berry Ripple Cheesecake Recipe

Name: Berry Ripple Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1/2 cup self rising flour; 6 tablespoons butter cold, cubed; 1/4 cup sugar; 1 tablespoon ground almonds; 3 packages cream cheese 8 oz each, chopped, at room temperature; 1/2 cup sugar; 4 eggs; 2/3 cup heavy cream; 1/4 cup flour; 10 ounces frozen berries mixed, thawed, well drained, pureed; mixed berries; powdered sugar

Servings: persons

1 cup flour
1/2 cup self rising flour
6 tablespoons butter cold, cubed
1/4 cup sugar
1 tablespoon ground almonds
3 packages cream cheese 8 oz each, chopped, at room temperature
1/2 cup sugar
4 eggs
2/3 cup heavy cream
1/4 cup flour
10 ounces frozen berries mixed, thawed, well drained, pureed
mixed berries
powdered sugar

1
Preheat the oven to 350u00b0F. Lightly grease a 9-inch springform pan.
2
For the crust, sift flours into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in sugar and almonds. Gradually add enough water (about 1/4 cup) to form a pliable dough. Wrap in plastic wrap. Refrigerate for at least 30 mins.
3
Roll out pastry between 2 sheets of parchment paper to a 14-inch circle. Press into pan to line bottom and side. Trim edges. Refrigerate for 10 mins. Prick bottom with a fork. Line with parchment paper and fill with dried beans or rice. Bake for 10 mins. Remove paper and beans. Cool
4
For the filling, beat cream cheese and sugar in a large bowl with an electric mixer until creamy. Add eggs one a time, beating well after each addition. Mix in cream and flour until smooth. Pour into crust. Swirl berry puree through the filling.
5
Bake for 50-55 mins, until just set and slightly wobbly in center. Turn oven off and allow cheesecake to cool with door ajar for 1 hour. Cover and refrigerate overnight. Top with fresh mixed berries and dusted with powdered sugar.

1301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup flour, 1/2 cup self rising flour, 6 tablespoons butter cold, cubed, 1/4 cup sugar, and more.

Yes, Berry Ripple Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry Ripple Cheesecake

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