Blueberries, raspberries, blackberries and strawberries are still abundant at the local markets and inexpensive...it's the perfect time to whip up this perfect summer cheesecake.
Our favourite local restaurant called the Edible Canvas Grill always has several fresh cheesecakes that are to die for on the desert tray. They are well worth the $6 and big enough to share but getting several hunks to satisfy our clan adds up. For over a year I have been trying to find a recipe close to theirs and I must say this is the closest I have yet to find. Watch for cream cheese to be on sale and tuck away a few blocks for when you have a big of time and have a cheesecake craving.
Making cheesecake isn't at all difficult but if you spend a wee bit of time fussing the results are well worth it. Lining you spring form pan with parchment paper will save your pans from knife scratches and help you release your cheesecakes with smooth and clean edges.
If you have never done it before there are simple instructions you can follow here at the Time for Food webpage.
Then use a spatula to get the whole cheesecake to a serving tray. This part always makes me nervous and do a little "please, please, please don't fall apart" chant in my head. I have yet to break one but I often get little crumbly accidents like this one...just use a pastry brush to sweep away the crumbly evidence and know one will notice...you could even tuck those wayward crumbs into the spot they dropped off to fill the crevice.
Load it up with a topping, this time it was obviously berries.
I got this recipe from the Kraft What's Cooking Webpage...it was simple and quick to prepare. I used the cool whip this time but next time I will use real whipped cream. Other than that there is nothing else I would adjust. Frozen berries can also be used off season for the cake...I would just splurge on some fresh ones for the garnish or maybe make a berrie compote to go along with it. Soggy thawed berries are never pretty on their own.
The same night I made this cake I tried a new mac & cheese recipe that is the best version I have found so far. I will share that soon.