Very Berry Cheesecake Recipe -
Very Berry Cheesecake Recipe
  • READY IN hrs

Very Berry Cheesecake

Recipe by  

"A rich reward for picking your way through the thorny brambles. Use your choice of fresh raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries. If you don't want to use alcohol, you may substitute orange juice."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch springform pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. In a medium bowl, stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.
  2. In a large bowl, stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.
  3. Preheat the oven to 375 degrees F (190 degrees C). Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.
  4. Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.
  5. For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2005

I found this recipe while looking for a dessert to enter in our company's annual blackberry contest featuring many entries of delectable blackberry treats and blind-judged by several different "higher-ups" in the company. This recipe was very easy to make in steps. I was able to whip this up while I also cooking dinner, caring for our demanding toddler, etc. Made crust first, put in the fridge. Then, the next time I had a breather, I whipped up the filling. Filling sat for a bit before I could put it all together and throw in the oven. I made a mistake on the crust and melted 8 tbsp (a whole cube) of butter instead of 6. I had already added the crushed wafers to the butter, so I just crushed up and added more wafers until the consistency was right. I ended up using a total of 53 wafers. It turned out very well. I used small-curd cottage cheese and it blended smooth easily. I substituted orange juice for the brandy. I also used frozen blackberries, which I would not recommend. It was a lot of extra work to get them dry enough to use. Plus, they were sour and not as big and juicy and sweet as the fresh ones I could have picked on our hill (I should have sent the kids out to pick them!). I used the 8" springform pan - but next time I would use the 9", because the cake did not get as done as I wanted it to in the center. I baked it at 375 deg. for 57 minutes! I'm pleased to say that this cheesecake was awarded the second place prize in the contest! Enjoy!

Most Helpful Critical Review
Nov 18, 2009

Good, easy to make cheesecake. Not as sweet as I expected. A little grainy. Everybody enjoyed it though!


60 Ratings

Jan 08, 2007

I have made this recipe at least a couple dozen times. It is my standby when bringing a dessert to a gathering, and is so popular with family and friends that it is requested often. The texture is amazingly silky and light! The flavor is lovely whether I use cherry brandy or kirsh. My favorite fruit choices for this are sour cherries or blackberries, and I often put a sour cream and sugar layer over the top just before the fruit topping, which tastes as great as it looks. I sometimes make it with a graham cracker crust just for variety. Fabulous!

Jun 28, 2003

Great recipe. I put the berries in a blender with some sugar then swirled it into the filling. Came out wonderful!

Jun 28, 2003

Cottage Cheese makes the flavor a little lighter than other cheesecakes I have made. My mother-in-law is from Germany and she loved it. I used blueberries in the cake & did not make the topping, i just used fresh blueberries to top the cake after baking. It was sweet enought without the glaze.

Aug 01, 2005

I love this cheesecake. I use a frozen berry blend (strawberries, blueberries, red raspberries, and blackberries), buying two bags. I thaw them, put one in the dessert, following the recipe, and mix the other with sugar for topping. Mmmmm.

Sep 12, 2003

Fluffy, creamy, & delicious! This cheesecake - made with blueberries, orange juice, & the syrup from a jar of meraschino cherries (instead of the brandy), was the most perfect cheesecake I have made yet!

Aug 15, 2006

Terrific cheesecake! I didn't have cherry brandy on hand and used raspberry liqueur but followed the instructions otherwise. Flavour is amazing and texture is perfect, even if I wasn't sure about cottage cheese at first.


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  • Calories
  • 490 kcal
  • 25%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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