Verry Berry Cheesecake

I've had a lot of cheesecakes in my day, (I say that like I've been around for a while) : P I really have tried a fare share. The cheesecake Factory is one of my favorite places to eat and I've tried a good selection of cheesecakes on their menu. I'm normally pretty modest about my baking, but in this case I just can't be. THIS CHEESECAKE IS FABULOUS! Honestly, THE best cheesecake I have ever had. The fact that I made it absolutely flabbergasts me. Regardless I guess I'll take the credit. I think a lot of people might be a little weary to make a cheesecake. DON'T BE. It really is a simple dessert to make, with a far from simple outcome. I have quite a few variations of this cheesecake that I make with the same basic recipe, so versatile as well! This berry rendition is one of, if not my favorite. The creaminess of the cake paired with the tartness of the berries, and the crunchiness of the crust, is a perfect combination. The colors make this dessert a great idea for a 4th of July Barbecue or party! So if I were you, I would "favorite" this recipe and whip it out when you really want to impress your friends & family.

Verry Berry Cheesecake

Crust

6 graham crackers

1 bar Nature Valley Oats & Honey Granola Bars

1/4 cup nuts (your choice)

2 tbsp. granulated sugar

1 tbsp. all-purpose flour

4 tbsp. butter-melted (or more if needed)

Cheesecake

5 (8oz) packages cream cheese

1 3/4 cups sugar

2tbsp. flour

1 1/2 tsp. vanilla

5 eggs

2 egg yolks

1/3 cup whipping cream

1 tsp. lemon rind-zested

Verry Berry Topping

adapted from Redneck Epicurean, RecipeZaar

1 (16oz.) package fresh strawberries, quartered.

2 (8oz.) packages fresh blueberries.
1/2 cup sugar
2tbsp. cornstarch
1 cup fruit juice ( I used orange.)
2 tbsp. corn syrup

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Directions

For the crust:

In a food processor combine all crust ingredients except for the butter. Pulse until crumbly. Slowly add melted butter and pulse until consistency is like damp sand (if you pinch crumbs in between fingers it should hold together). Turn over into 9' spring form pan and press down with palm or bottom of glass firmly. Place in refrigerator while assembling cake.

For the cake:

In  a medium sized bowl fitted with a paddle attachment cream: cream cheese, sugar, flour, and vanilla, until fluffy, 2-3 minutes.

Add eggs and egg yolks, mix on low to combine.

Stir in whipping cream and lemon zest.

Pour into pan and bake for 1 1/2 hours. (cake will be slightly jiggly in the middle when done, this is okay as it will set upon cooling.)

Cool on wire rack completely.

For the topping:

Bring the sugar and 1/2 cup juice to a boil.

Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook until thick.

Stir in the corn syrup. Bring back to a boil and remove from heat.

Cool, drizzle 3/4 of glaze over fruit before garnishing top of cake.

Assembly:

Remove sides of spring form pan and place whole cheesecake on a wire rack placed on top of a baking sheet. Place glazed berries on top of cake and decorate how you would like. Drizzle extra glaze over the berries (this is why you have a baking sheet under the rack, it can get a little messy). 

Slice with a warm knife & enjoy!