Ingredients
- 450 g cream cheese, at room temperature
- 2 large eggs
- 1 cup mixed berry puree made with blueberries and raspberries
Equipment Needed
- Large mixing bowl
- Electric mixer or whisk
- Blender or food processor
- Measuring cup
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I start by preparing the mixed berry puree. I blend fresh blueberries and raspberries together until completely smooth. For an extra-smooth cheesecake, I strain the puree through a fine-mesh sieve to remove the raspberry seeds. (See the next page below to continue steps…)
