Triple Berry Cheesecake Cobbler Recipe 475

Steps:

• Preheat oven to 350°F. BERRIES: Mix fresh or thawed berries (drained) with sugar; set aside. CHEESECAKE: In a medium bowl, beat together cream cheese and sugar until combined. Add vanilla and mix well. Add eggs, one at a time until all are combined; set aside. OAT CRUMBLE: In a medium bowl, mix together oats, brown sugar and flour. Add cinnamon and nutmeg; mix well. Add softened butter until mixture is completely moist and crumbly; set aside. CAKE: In a small bowl, combine cake flour, baking powder and salt with a wire whisk; set aside. In a separate large bowl, mix butter and sugar with beaters until light and fluffy. Beat in eggs, 1 at a time, until combined. Add vanilla and mix until completely combined. Slowly beat in flour mixture and milk alternating each one until mixture is smooth. ASSEMBLY: Pour half of cake batter into greased 9- by 13-inch baking pan. (Use the rest of batter for another cake or cupcakes.) Pour cream cheese batter over cake batter. Sprinkle half of the berry mixture over entire surface of cake. Reserve remaining berries for serving. Sprinkle oat crumble evenly over top of berries. Bake 50 minutes. Let cake cool completely. Cut into 16 squares. Pour remaining berry mixture over each serving.

Steps:

• 1. Preheat oven to 350 degrees. Mix 1/2 fresh or thawed berries (drained) with 1/2 cup of sugar; set aside.
• 2. In a medium bowl, beat together 4 packages of cream cheese and 1 cup of sugar until combined. Add 2 teaspoons of vanilla and mix well. Add 4 eggs, one at a time until all are combined; set aside.
• 3. In a medium bowl, mix together 2/3 cup of quick oats, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg; mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly; set aside.
• 4. In a small bowl, combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt with a wire whisk; set aside.
• 5. In a separate large bowl, cream 1/2 cup of butter and 1 cup of sugar with beaters until light and fluffy. Beat 3 eggs in - 1 at a time - until combined.
• 6. Add 2 teaspoons of vanilla and mix until completely combined.
• 7. Slowly beat in flour mixture and milk alternating each one until mixture is smooth.
• 8. Pour half of batter into greased 9 x 13 bake pan. (Use the rest of batter for another cake or cupcakes.)
• 9. Pour cream cheese batter over cake batter. Sprinkle on half of the berry mixture - without sugar - over entire surface of cake. Sprinkle oat crumble evenly over top of berries.
• 10. Bake at 350 degrees for 50 minutes.
• 11. Let cake cool completely. Cut into 16 squares. Pour remaining berry mixture over each serving.

Steps:

• Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
• Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
• Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
• Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
• Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
• Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.

Steps:

• preheat oven to 350°F.
• To make crust, combine crumbs, 1/4 cup of sugar and melted butter in a food processor and process until the crumbs begin to stick together.
• Press crumbs firmly onto bottom and 2 1/2 inches up sides on 9-inch springform pan.
• Bake crust for 10 minutes and cool.
• In large bowl, combine cream cheese, 1 cup sugar, lemon juice and kirsch.
• Beat with electric mixer until blended.
• Add eggs, one at a time, beating after each addition.
• Pour onto cooled crust.
• Bake until edges are set, about 1 hour and 10 minutes.
• In a bowl, stir together sour cream and sugar.
• Spoon over top of baked cheesecake.
• Return to oven for another 5 minutes.
• Transfer to rack to cool.
• Cover with foil and refrigerate overnight.
• In large sauté pan over medium heat, stir preserves until melted.
• Remove from heat add berries and toss to coat.
• Mound berries atop cake.
• Refrigerate 30 minutes.
• Remove from springform pan.

Steps:

• Instructions 1 Berry sauce: combine berries, sugar and orange juice in small saucepan cook over med/high heat until the berries break down and thicken. Puree in a blender and strain. Refrigerate until ready to use. 2 Crust: Mix graham cracker crumbs, sugar and melted butter in the bottom of a 9 in spring form pan. Gently press the crumb mixture up the sides of the pan and over the bottom of the pan to form a crust. Refrigerate until ready to use. 3 Filling: Pre-heat oven to 375. Mix softened cream cheese, eggs, sugar, and vanilla with a mixer until smooth. Gently pour filling into the graham cracker crust. Drizzle half of the berry sauce over top and gently swirl in with a knife being careful not to ruin the crust. Bake for 20 minutes. Remove from oven. Let sit for 15 minutes. Increase oven temperature to 475. 4 Sour Cream Topping: Mix sour cream, sugar and vanilla. After the baked cheesecake has sat out of the oven for 15 minutes gently top with the sour cream topping and bake additional 10 minutes at 475. 5 Let cool, refrigerate overnight. Just before you are ready to serve, toss the additional fresh berries in the remaining berry sauce. Gently top the cheesecake with the berry mixture. Enjoy! Notes It's very important to let the cheesecake sit for 15 minutes before putting the sour cream topping on - if you don't the topping will sink right to the bottom.

Steps:

• Preheat oven to 375°. In a small heavy saucepan, mix sugar, cornstarch, cinnamon and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, beat sugar and butter until crumbly. Beat in vanilla and milk. Whisk together flour, baking powder and salt; add to butter mixture, stirring just until moistened. Drop by tablespoonfuls over fruit. , Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes. Serve warm.

Steps:

• Heat oven to 350ºF.
• Combine berries in 2-qt. round microwaveable casserole. Microwave on HIGH 1 min. Reserve 1 tsp. sugar. Stir remaining sugar, dry pudding mix and 1/4 cup water into berry mixture.
• Mix baking mix, sour cream and remaining water. Drop in 6 mounds (mounds should not touch) over fruit mixture. Mix reserved sugar and cinnamon; sprinkle over dough.
• Bake 35 min. or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with COOL WHIP.

Steps:

• Preheat ove to 30°F.
• To make the crust:.
• In a food processor (fitted with a metal blade) combine the crumbs, sugar and melted butter.
• Process until teh crumbs begin to stick together.
• With your handpress the crumbs firmly on the bottom and 2 1/4 inches up the sides of a springform pan 9 inches in diameter and 2 1/2 inches deep.
• Bake the crust for 10 minutes until set.
• Remove from the oven and let cool.
• To make the filling:.
• In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract.
• Using an electric mixer set on medium speed, beat until well blended.
• Add the eggs, one at a time, beating after each addition just until combined.
• Pour the filling into the cooled crust.
• Bake until the edges are set but the cent still quiver slightly when the pan is shaken(about 1 hr and 10 mins.).
• For the topping:.
• Mean while, in a bowl stir together the sour cream and sugar.
• When the cheesecake is done, spoon the sour cream mixture over the top.
• Returen the cake to the over for 5 minutes longer to set.
• Transfer to a rack to cool.
• Cover with aluminum foil and refrigerate overnight.
• In a large, heavy frying pan over medium heat, stir the preserves until melted.
• remove from heat, add all the berries and toss to coat.
• Run a knife around the pan sides to loosen the cake.
• Mound the berries atop the cake.
• Refrigerat for 30 mins or up to 2 hours
• Remove foil and release the pan sides and serve.