Recipes Very Berry Cheesecake 4.7 (70) 51 Reviews 24 Photos A rich reward for picking your way through the thorny brambles. Use your choice of fresh raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries. If you don't want to use alcohol, you may substitute orange juice. Submitted by JJOHN32 Updated on August 8, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 24 24 24 24 Prep Time: 30 mins Cook Time: 40 mins Additional Time: 5 hrs Total Time: 6 hrs 10 mins Servings: 10 Yield: 1 8-inch cheesecake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 10 servings 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 Directions Preheat the oven to 375 degrees F (190 degrees C). 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. Combine cream cheese, 3/4 cup sugar, flour, and vanilla in a large bowl; beat with an electric mixer on low speed until smooth. 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. 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. 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. 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. Combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar in a bowl. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping. Very Berry Cheesecake. Allrecipes Editor's Note: The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using. Save Print I Made It 94 home cooks made it! Nutrition Facts (per serving) 490 Calories 30g Fat 41g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 490 % Daily Value * Total Fat 30g 38% Saturated Fat 17g 83% Cholesterol 127mg 42% Sodium 368mg 16% Total Carbohydrate 41g 15% Dietary Fiber 3g 11% Total Sugars 19g Protein 10g 20% Vitamin C 11mg 12% Calcium 80mg 6% Iron 2mg 10% Potassium 205mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.