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Very Berry Cheesecake

In my house, cheesecake rules. When it is your birthday it is not a matter of what cake you want, it is what flavor of cheesecake you want. Typically my Vanilla Bean Cheesecake wins, but this year, there is some serious new competition.

Since Challenge Dairy introduced their new Strawberry Cream Cheese, I have had fun coming up with new ways to use it. To me cheesecake was an obvious choice. Inspired by the fresh strawberry taste, I blended this berry packed cream cheese with raspberry jam and whipped cream to create a light and creamy mousse topping for my traditional cheesecake. You will love the short grocery list and how easy it is to make. Your family will love the light and creamy taste bursting full of berry flavor. With this cheesecake, everybody wins!

Now you don’t have to tell anyone how easy this cake is to make, that can be our secret. Who knows, maybe this can be your new favorite cheesecake.

Servings

12 slices

Ingredients

  • 11.3 oz package pecan shortbread cookies, crushed
  • 4 tablespoons Challenge Butter, melted
  • 3 8 oz packages Challenge Cream Cheese
  • ¾ cup sugar
  • 2 tablespoons vanilla extract, divided
  • 3 eggs
  • 8 oz tub Challenge Strawberry Cream Cheese Spread
  • ½ cup seedless raspberry jam or spread
  • 16 oz container thawed frozen whipped topping, divided
  • 1 cup assorted fresh berries

Directions

  • 1
    Preheat oven to 325°.
  • 2
    Mix together crushed cookies and melted butter. Press into the bottom of a 10 spring form pan. Bake for 8-10 minutes until golden brown.
  • 3
    Beat together cream cheese, sugar and one tablespoon of vanilla until well blended.
  • 4
    Beat in eggs one at a time until rich and creamy.
  • 5
    Pour mixture over crust and bake in oven 40-45 or until center is almost set. Do not over bake.
  • 6
    Run knife along edges and let cool.
  • 7
    Beat the strawberry cream cheese together with the remaining vanilla and raspberry jam. On low speed add ½ of the whipped topping.
  • 8
    Spread over top of cheesecake and refrigerate for at least 4 hours.
  • 9
    Remove and top with remaining whipped topping to create the third layer.
  • 10
    Remove rim of spring form pan and place on serving plate.
  • 11
    Top with fresh berries and serve!

Recipe By

Living a Creative Life

Suzanne Clark is a mother of five and enjoys living in Phoenix with her husband and her family. Every day is a creative endeavor for Suzanne. A self-taught artist and cook, she creates award winning recipes and decorates homes with her unique style and artwork. See more at Living a Creative Life.