• Individual Cheesecakes With Mixed Berry Sauce

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    • 2 c. grnd vanilla wafer cookies - (abt 10 ounce) (or possibly shortbread cookies)
    • 1/4 c. unsalted butter - (1/2 stick) melted
    • 3 pkt cream cheese - (8 ounce ea) room temperature
    • 3/4 c. sugar
    • 1/2 tsp vanilla extract
    • 2 lrg Large eggs
    • 2 lrg egg yolks
    • 1/4 c. unsalted butter - (1/2 stick)
    • 1/4 c. sugar
    • 2 x baskets raspberries - (1/2 pint ea)
    • 2 x baskets blueberries - (1/2 pint ea)
    • 6 Tbsp. black raspberry liqueur (such as Chambord)


    1. For Cheesecake: Preheat oven to 325 degrees. Butter six 1 1/4-c. custard c.. Toss grnd cookies with melted butter in medium bowl to blend. Press 3 Tbsp. cookie mix proportionately onto bottom of each prepared c.; reserve remaining cookie mix.
    2. Using electric mixer, beat cream cheese, sugar, and vanilla in large bowl till fluffy, occasionally scraping down sides of bowl, about 1 minute. Add in Large eggs and yolks 1 at a time, blending well after each addition. Divide batter equally among custard c.. Sprinkle reserved cookie mix proportionately atop batter.
    3. Place c. in large roasting pan. Add in sufficient warm water to pan to reach halfway up sides of c.. Bake till cheesecakes are set in center, about 45 min. Remove cheesecakes from water bath. Cold completely. Wrap in plastic and chill till cool, about 2 hrs. (Can be made 1 day ahead. Keep refrigerated.)
    4. For Sauce: Heat butter in heavy medium skillet over high heat. Fold in sugar. Add in berries and stir till sugar dissolves and berries are heated through, about 3 min. Remove skillet from heat; stir in liqueur.
    5. Cut around cheesecakes to loosen. Turn cheesecakes out onto plates. Pour hot berry sauce around cheesecakes.
    6. This recipe yields 6 servings.
    7. Comments: Nancy Pellini Morrow of Haddonfield, New Jersey, writes: "My friend and I had a wonderful meal at Canyon Southwest Cafe in Fort Lauderdale, Florida. Everything we ate was top-notch, but the best part was the cheesecake with mixed-berry sauce we had for dessert."

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