Very Berry Cheesecake recipe

1 servings

40 vanilla wafers, crushed

6 tablespoons butter, melted

2 (8 ounce) packages cream cheese, softened

3/4 cup white sugar

2 tablespoons all-purpose flour

2 teaspoons vanilla extract

1 cup cottage cheese, creamed

1/4 cup cherry brandy

3 eggs

3 1/2 cups fresh blackberries

1 tablespoon cherry brandy

1 tablespoon white sugar

In a medium bowl, stir together vanilla wafer crumbs and butter.

Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan.

Set aside.

In a large bowl, stir together cream cheese, 3/4 cup sugar, flour, and vanilla.

Beat with an electric mixer on low speed until smooth.

Set aside.

Place cottage cheese in a blender or food processor.

Blend until smooth.

Stir into cream cheese mixture.

Stir in the 1/4 cup cherry brandy.

Beat in eggs on low speed just till combined.

You do not want do incorporate too much air into the batter.

Preheat the oven to 375 degrees F (190 degrees C).

Pour half of the cheese mixture into the crust-lined pan.

Spread 1 cup of the fruit on top.

Top with remaining cheese mixture and 1/2 cup of the fruit.

Place in a shallow baking pan in the preheated oven.

Bake for 40 to 45 minutes or till center appears nearly set when shaken.

Cool on a wire rack for 15 minutes.

Loosen sides.

Cool completely on wire rack.

Cover and chill for at least 4 hours, or until ready to serve.

For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar.

Cover and chill for up to 2 hours.

To serve, cut cheesecake into wedges.

Top each serving with fruit topping.