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Very Berry Cheesecake

Very Berry Cheesecake


"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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1 h 30 m servings 490 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 45
  1. 60 Ratings

Most helpful positive review

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 "...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 "...

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 textur...

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

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 toppin...

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, a...

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 ...

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 abou...

Fabulous! I added another half to the recipe to fill my 9 inch pan. I also used frozen black raspberries. I baked it for 40 minutes in my convection oven (no water bath) and then just let it s...

I have made this recipe six times now, and have had six huge successes! Family and friends alike rave over it ~ even the "cheesecake purists" are impressed. Now that the season for fresh berri...

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