Fresh Wild Berry Cheesecake

A creamy New York style cheesecake topped with fresh blueberries, raspberries, and blackberries. Drizzled with a blueberry coulis.

1. A stand mixer (such as a Kitchen Aide)
2. A scale
3. 2 small pots
4. 1 large pot
5. One 2" hotel pan
6. Two 8" circle cake pans
7. 5 medium mixing bowls
8. Parchment paper
9. Four 8" cardboard circles
10. Cooking utensils (such as, wooden spoon, measuring spoons/cups)

THIS RECIPE YIELDS TWO 8" CHEESECAKES

Graham Cracker Crust:

10 oz of crushed graham crackers
2 oz butter
4 oz sugar

Cheesecake filling:

36 oz Cream Cheese
4 ea. Eggs
10 oz sugar
3 Tbsp. Vanilla extract

Wild Berry Mix:

6 oz fresh blackberries
6 oz fresh blueberries
6 oz fresh raspberries
1 cup water
1 cup sugar

Blueberry Coulis:

8 oz fresh blueberries
6 oz water
6 oz sugar
1 tsp. butter

Measure out all ingredients accurately.
Wash, drain, and pat dry berries.

Prep the pans by spraying with non-stick pan spray and cover with parchment paper circle.

1. Place crushed graham crackers into a clean bowl
2. Mix sugar into crushed graham crackers
3. Melt butter in small pot
4. Let cool until cool to the touch, pour over graham crackers and sugar
5. Mix well with wooden spoon
6. Pour into the prep'd 8” cheesecake pan
7. Pack evenly into the bottom of the pan
8. Bake for 5 minutes at 350 degrees Fahrenheit to set the crust

1. Add cream cheese into a mixer, mix on low until it is creamy
2. Next slowly add the sugar, mix until completely incorporated
3. Add one egg at a time, wait until each egg has been fully incorporated
4. Add the vanilla extract
'SCRAPE THE SIDES OF THE BOWL OFTEN'
'ONLY MIX ON LOW TO AVOID TOO MUCH AERATION'

1. Pour smooth fully incorporated filling into two 8" cheesecake pans over the baked crust, lightly tap cakes on table to remove all air bubbles
2. Place each cheesecake pan into a 2” hotel pan, fill pan with water halfway up hotel pan
3. Place in the oven and bake at 350 degrees Fahrenheit for 1 ½ hours or until the cake is stiff around the edges and jiggles in the middle
4. Transfer the cheesecake to the refrigerator and let rest for 30 minutes or overnight.

1. Using a paring knife and in a single cut go around the edge of the cheesecake to release it from the pan, DO NOT MOVE THE KNIFE UP AND DOWN, gently slide knife around inside edge of the pan
2. In a large pot, boil enough water to be able to dip the bottom of the pans into the pot. Once boiling, dip the bottoms of the pans in the water to slightly melt the butter, this takes no more than 25 seconds
3. Place an 8" parchment paper circle then cardboard circle on top of each of the cheesecakes and flip the pan
4. Once cake is out take another 8” cardboard circle and place on the crust of each cake, flip back to top side of the cake

1. Place blueberries in a food processor (or blender) and process until all blueberries are broken down
2. Add water a little at a time until the mixture is slightly thinned out but not watery
3. Add sugar to taste
4. Place into pot and onto the stove
5. Reduce for 2 minutes, this mixture should coat the back of a spoon
6. Add butter for a rich flavor, this step can be skipped
7. Cool in the refrigerator until chilled (about 20 minutes)

1. Place berries in the freezer until ready to use
2. In small pot bring water to a boil
3. Add sugar to the water and cook until sugar is dissolved
4. Cool solution until chilled
5. Pour solution over the cold berries
6. Let berries soak up the simple syrup for 5 minutes

1. Place cheesecakes on serving plates
2. Pour blueberry coulis over cakes
3. Top with berries
4. Slice, serve, enjoy!