Barefoot Bloggers - Mixed Berry Cheesecake

Barefoot Blogger recipes have been pretty much non existent this summer.  August had three options and this is the only one that I actually got around to baking.  I guess because it was the lesser of the three evils chosen this month.....fried chicken, ultimate grilled cheese or this cheesecake.  NO ONE in this house eats fried chicken and my ASSets don't need a grilled cheese sandwich that includes bacon!  The only reason the cheesecake made the cut was because I knew I could give it away.  BFF's hubby loooooves cheesecake.  My hubby, not so much.  And it's actually a dessert that I can resist.  Soooooo....

I don't have any idea how this tasted, because I didn't, but I do know how it looked and let's just say that the fruit on top was crucial.  This sucker had some huge craters.  Everywhere.  I followed Ina's baking instructions to the letter, but cheesecake without a water bath is gonna be cracked cheesecake.  Just no getting around it.  Well, in my experience anyway.  I've made Dorie's recipe probably five times and it comes out perfect.  Every.  Time.  Just sayin.

So while I can't recommend the backing process on this one, I was told it was delicious.

Here's the recipe if you want to try for yourself!

Mixed Berry Cheesecake

Ina Garten

Ingredients


For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

For the topping:
1 cup red jelly (not jam) such as currant, raspberry, or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries

Directions
Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.