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Berry Glazed Cheesecake



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2 cups graham cracker crumbs
2 1/2 cups sugar, divided
1/2 cup butter, melted
1 lb. cream cheese
1 lb. Wisconsin Ricotta cheese or cream-style cottage cheese, drained
2 tsp. vanilla
1/2 tsp. salt
6 egg yolks
1/3 cup flour
6 egg whites
1 pt. strawberries
3/4 cup water, divided
2 tbsp. lemon juice
2 tbsp. cornstarch


  1. 1
    Crust: Combine crumbs, 1/4 cup sugar and butter until well-blended. Press onto bottom and sides of 9" springform pan. Chill while preparing filling.
  2. 2
    Filling: In a mixing bowl, beat together cream cheese and ricotta cheese until smooth; add 1 1/2 cups sugar, vanilla and salt. Gradually beat in egg yolks. Gradually blend in flour. Beat egg whites until soft peaks form; fold into cheese mixture. Turn into pan. Bake at 350°F for 1 1/4 hours; then turn off heat, open oven door and let cool in oven to room temperature. (It is normal for cake to sink slightly in center). Chill before adding berry glaze.
  3. 3
    Berry Glaze: Mash 1/2 cup of the strawberries. Place in saucepan with 3/4 cups sugar, 1/2 cup water and lemon juice; bring to boil. Mix cornstarch with 1/4 cup water and add to fruit mixture. Cook, stirring constantly, until mixture thickens; remove from heat and cool. Top cheesecake with remaining berries; pour glaze over cheesecake.

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preparation methods
cuisines North & South American
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