Cheesecake with Berry Sauce

By sandiB2010

This creamy cheesecake is a family tradition; I've even shipped it to my daughter as a special treat. Using seasonal berries, it's an excellent dessert any time of year. —Jeanette Volker, Walton, Nebraska

Ingredients

• FILLING:
• 1-3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 5 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream
• 2 teaspoons vanilla extract
• 7 large eggs, lightly beaten
• TOPPINGS:
• 1 package (12 ounces) frozen raspberries or blueberries , thawed
• 1/2 cup sugar
• 2 cups heavy whipping cream
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract

Details

Servings 16
Preparation time 60mins
Cooking time 110mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around outside of pan. Place on a baking sheet.

In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, cream and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

Bake 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

For toppings, place berries and sugar in a food processor; process until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.

Remove rim from springform pan. Serve cheesecake with sauce and whipped cream.
Yield: 16 servings.