Mix Berries Cheesecake, amateur style

Cheesecake is totally my favorite cake out there. I love the sweet smell of the soft cheese combine with the fresh fruits on top, it just awesome! I have tried to taste all the cheesecake variety out there that I can find, from blueberry cheesecake, mango cheesecake, caramel cheesecake and all other cheesecakes, yet my fav is the one with fruits on it. The freshness and sourish taste of the fruit just balance the sweetness of the cake. Its been awhile that I wanted to make this cake but I always thought it would be too much hassle and it won't be as good as the one we buy at the patisserie, but then again, what the heck, if it fails, it fails, its not like I have never been failed in cooking before. So folks, let's give this recipe a try! 

Ingredients:

6 Tbsp  butter, melted

2 cups graham cracker crumbs (in Indonesia, you can use Biscuit Marie Regal, crushed)

1 pack (400 gr) PHILADELPHIA Cream Cheese, softened

3/4 cup  sugar

2  eggs

1 tsp  vanilla

600 gr fresh blueberries

22 fresh cherries, (optional)

Optional glaze:
1 cup fresh strawberries
3/4 c. water
2 tbsp. cornstarch
1/2 c. sugar

1. Heat oven to 350ºF,

2. In a large mixing bowl, pour the graham crumbs and mix it with an electric mixer for around 2 minutes, just to make sure there are no clumps. Pour the melted butter into the graham crumbs slowly while continue mixing until well blended,

3. Pour the graham crumbs into a 13x9-inch pan. Press evenly onto the bottom of the pan. This pressed graham crumbs will be our cake crust. Put it aside on the refrigerator until ready to use,

4. Beat cream cheese and sugar in large bowl with mixer until creamy. Add eggs and vanilla; beat until well blended,

5. Pour 300 gr of fresh blueberries and 11 cherries onto the graham crumbs crust,

6. Then gently spread the cheese cream evenly on top with a spatula,

 

7. Bake for 45 minutes or until slightly puffed and the surface color become pale bronze 

8. Cool completely before pouring the rest of the blueberry and cherries,

9. Prepare the glaze; put 1 cup strawberries in a food processor and mix it until smooth. Add water and cook 2 minutes, stir constantly until mixture is thick and clear, set aside in room temperature, but don't wait too long, it will jellifies,

10. Pour the glaze mixture gently on top of the cake and let it chill in the fridge for 2 hours. 

I can say this cheesecake was quite successful. The taste was there, the texture was that, altho I must admit I need to improve on the look of the cake, but as overall note; this cake is pretty do-able in a humble home-kitchen, yay!!

Happy cooking!!

PS: I recommend you to use springform baking pan, the baking pan which sides can be removed. 

Instead of using strawberry glaze, you can simply use an instant jello or gelatine.