berry cheesecake


40 vanilla wafers, crushed
6 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 cup cottage cheese, creamed
¼ cup cherry brandy
3 large eggs
3 ½ cups fresh blackberries, divided
1 tablespoon cherry brandy
1 tablespoon white sugar


1. Preheat the oven to 375 degrees F (190 degrees C).
2. Stir wafer crumbs and melted butter together in a medium bowl. Press mixture into an 8-inch springform pan, so it covers the bottom and 1 3/4 inches up the sides.
3. Combine cream cheese, 3/4 cup sugar, flour, and vanilla in a large bowl; beat with an electric mixer on low speed until smooth.
4. Blend cottage cheese in a food processor until smooth. Stir into the cream cheese mixture along with 1/4 cup cherry brandy. Add eggs and beat on low speed just until combined. You don’t want to incorporated too much air into the batter, so don’t overbeat.
5. Pour 1/2 of the cheese mixture into the crumb-lined pan. Spread 1 cup of blackberries on top. Top with remaining cheese mixture and another 1/2 cup blackberries.
6. Place the springform pan in a shallow baking pan in the preheated oven. Bake until the center appears nearly set when shaken, 40 to 45 minutes. Remove from the oven and let cook on a wire rack for 15 minutes.
7. Loosen the sides of the springform pan, and let cool completely, about 45 more minutes. Cover and chill in the refrigerator for at least 4 hours, or until ready to serve.
8. Combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar in a bowl. Cover and chill for up to 2 hours.
9. To serve, cut cheesecake into wedges. Top each serving with fruit topping.

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