Next, I preheat my oven to 170°C (340°F) and line a small baking pan with parchment paper. This makes removing the cheesecake much easier after chilling.
I place the room-temperature cream cheese in a large mixing bowl and beat it until completely smooth and creamy. Starting with room-temperature cream cheese helps prevent lumps.
Then I add the eggs one at a time, mixing well after each addition until the mixture is smooth and evenly combined.
Next, I add the mixed berry puree and gently mix until it is evenly distributed throughout the batter. The cheesecake mixture should have a beautiful berry color and creamy consistency.
I pour the batter into the prepared baking pan and gently smooth the top with a rubber spatula.
I place the cheesecake in the preheated oven and bake for about 30 to 35 minutes, or until the edges are set while the center still has a slight jiggle.
After baking, I remove the cheesecake from the oven and let it cool completely at room temperature. I allow it to cool before transferring it to the refrigerator.
Once cooled, I refrigerate the cheesecake for at least 2 to 4 hours. For the best texture, I like to chill it overnight.
When I’m ready to serve it, I slice the cheesecake while chilled and add a few fresh blueberries and raspberries on top.
Pro Tips for Best Results
I recommend using ripe fresh berries for the best flavor and natural color.
For the smoothest cheesecake, strain the mixed berry puree to remove raspberry seeds.
Make sure the cream cheese is at room temperature before mixing so the batter stays smooth and lump-free.
Don’t overmix the batter once the eggs are added. Mix just until everything is evenly incorporated.
Avoid overbaking. The center should still have a slight jiggle when the cheesecake comes out of the oven.
Chill the cheesecake thoroughly before slicing for the best creamy texture.
Common Mistakes to Avoid
One common mistake is using cold cream cheese. This can create lumps and make the batter difficult to mix. Another mistake is using overly watery berry puree. A thicker puree helps maintain the proper cheesecake consistency. (See the next page below to continue…)
