This cheesecake is a classic, and is easy to make. There is no water bath involved! I love to add in ricotta cheese for extra flavor, similar to a lot of Italian cheesecakes. The sugared berries are delicious, and they also bring a sparkling whimsy and colorful brightness to this creamy dessert. It is a truly beautiful dish and worthy of a special occasion!

Sugared Berry Cheesecake

Special Equipment: Stand mixer, 9 inch non-stick springform pan

Recipe makes 8 servings. Total time 12 hours (includes cooling time). Active time 60 minutes.

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup (1 stick)  unsalted butter, melted

For the batter:

• 28 ounces (3.5 8-ounce packs) cream cheese, room temperature
• 15 ounces ricotta cheese, room temperature
• 1 cup granulated sugar
• ½ cup sour cream, room temperature
• 4 large eggs, room temperature
• 3 tablespoons all purpose flour
• 2 teaspoons vanilla extract

For the sugared berries:

• 2 cups granulated sugar
• 2 cups water
• 12 ounces of a mixture of fresh blackberries, blueberries, raspberries
• 1 cup granulated sugar for rolling and coating the berries

Directions:

For the crust:

1. Preheat the oven to 350°.
2. Combine graham cracker crumbs, sugar and butter in a bowl. Mix with a wooden spoon until the crumbs are coated and starting to stick together. Press the crust into the bottom and sides of the pan with the bottom of a measuring cup, aiming for an even thickness of about one quarter of an inch. Press the crust about halfway up the sides of the pan. Bake for 7 minutes, remove from the oven and set aside to cool.

For the batter:

1. Lower oven temperature to 325°. 
2. Use a stand mixer on the lowest speed to cream the cream cheese until smooth. Use a spatula to clean the mixing paddle and sides and bottom of the bowl, mix again to make sure it is smooth. Add ricotta and sour cream, mix on low until mixture is uniform in texture. Scrape sides, bottom and paddle again, then add sugar. Mix slowly to incorporate, scrape sides, bottom and paddle, mixing slowly until smooth.
3. Crack eggs into a large measuring cup, and use a fork to slowly mix eggs to a uniform consistency. Try not to incorporate air into the eggs.. Turn the mixer on lowest speed and pour eggs in slowly. Turn off the mixer the moment eggs are incorporated. Use a spatula to scrape the sides, bottom and paddle of the bowl and fold in on in  any remaining egg. Add flour and mix on low speed until flour is fully incorporated. Add vanilla, then scrape sides of bowl with spatula and mix slowly until batter is uniform in color. 
4. Tap the bowl repeatedly on the countertop to force air bubbles to the surface. You will see bubbles form and pop. Tap until no more bubbles appear. Pour the batter into the crust and use a rubber spatula to gently smooth the top.
5. Place in the center of the oven, Bake at 325° for 30 minutes.
6. Reduce the temperature to 250° and bake for an additional 45 minutes. 
7. Turn off the oven but do not open the oven door. Leave cheesecake in the oven for one hour. After one hour, crack the door and leave it in the oven to cool for another full hour.
8. Take cheesecake out of the oven and cool to room temperature, then cover with plastic wrap and put into the fridge. Refrigerate for at least six hours.

For the sugared berries:

1. To make the simple syrup, combine 2 cups of sugar and 2 cups of water in a medium saucepan. Turn heat to medium and bring to a simmer and stir occasionally. When sugar is completely dissolved, turn off the heat. Cover and set aside to cool.
2. Arrange the berries in a single layer in an 8'' by 8” baking dish. Pour the simple syrup over the top, making sure to cover all of the berries. Let berries sit in simple syrup for 10 minutes. Use a slotted spoon to remove berries from simple syrup, placing them on a cookie sheet covered in paper towels to dry for 1 hour. Make sure they are not touching each other while they dry.

Putting it all together:

1. Carefully remove the ring of the springform pan, leaving the cheesecake on the base of the pan. Place cheesecake on the serving plate. Roll each berry in a small bowl of sugar, making sure each berry is fully covered. Arrange berries on top of the cheesecake. Slice, plate, and serve!

Recipe first featured on Ranch To Table Season 4 Episode 10: "Steak and Cheesecake" on the Magnolia Network.

Enjoy!

Elizabeth