Blueberry, Raspberry and Blackberry Cheesecake

Recipe by Baby Kato
READY IN: 1hr 10mins
SERVES: 12-18




  • Preheat oven to 350 degrees.
  • Graham Cracker Crust In small bowl combine crumbs and sugar.
  • Add melted butter and blend well.
  • Press crumbs evenly onto bottom of a greased 9" springform pan.
  • Set aside.
  • Cheesecake Filling In large bowl combine cream cheese, sugar and cornstarch.
  • Beat with mixer till smooth.
  • Add eggs and yolk, one at a time until well blended.
  • Stir in whipping cream, vanilla extract and lemon peel.
  • Fold in blueberries gently.
  • Pour the cream cheese mixture over the graham cracker crust.
  • Drop the raspberries and blackberries randomly over top of cheesecake a few at a time.
  • They will slowly sink into the cake.
  • Bake at 350 degrees for 15 minutes.
  • Lower temperature to 225 degrees and bake for 1 hour and 15 minutes.
  • (Cook until the center no longer looks wet or shiny) Run a knife around the inside edge of the cheesecake pan.
  • Chill, uncovered, overnight.
  • You could also add strawberries to the berry mixture-- make sure not to exceed 2 cups of fruit in all. I have also made this cake with just one of the above listed berries.