Fruit-Filled and Fruit-Topped Cheesecake (Dad's cheesecake)
Dad makes this without the fruit.From Weaver, Dennis. Easy Cheesecakes: Recipes and Principles for Making Perfect Cheesecakes . Lulu.com. Kindle Edition.
Ingredients
Crust
- 1/2 teaspoon cinnamon
- 2 tablespoons sugar
- 5 tablespoons butter melted 3
Filling
- 3 large eggs
- 3/4 cup granulated sugar
- 3 8 oz packages of cream cheese softened
- 1 tablespoon flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Topping
- 1/4 cup whipping cream
- 3 c fresh or frozen berries
- 1 tablespoon lemon juice
- 1/4 cup sugar omit if using sweetened, frozen berries
- 1 tablespoons cornstarch
- 1 cup of fresh or individually frozen berries cleaned and hulled
Instructions
- Directions Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping.
- Preheat the oven to 325 degrees. Make the filling by mixing the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes.
- Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack.
- Pour one half of the cream cheese filling into the crust. Spoon about 2/3’s of the strawberry sauce onto the filling then spoon the remaining cream cheese mixture over the strawberry sauce.
- Refrigerate the remaining sauce. Bake for 40 to 45 minutes or until the top just starts to turn golden and the center of the cake is just barely jiggly.
- Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely.
- Refrigerate for several hours.
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