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Triple Berry Cheesecake Recipe

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This recipe for Triple Berry Cheesecake, by , is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Gilbert


1 3/4 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons unsalted butter, melted
2 (8-oz.) pkg. cream cheese, softened
2/3 cup sugar
1 tablespoon all-purpose flour
2 eggs
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract

2 cups strawberries, halved
1 1/2 cups blueberries
1 cup raspberries
1/4 cup seedless raspberry preserves, melted

Heat oven to 325F. Spray 9-inch tart pan with removable bottom with cooking spray.
Combine graham cracker crumbs and 2 tablespoons sugar in medium bowl. Stir in melted butter until crumbs are moistened. Press into bottom and up sides of pan. Place on baking sheet; bake 10 minutes or until set. Cool on wire rack.
Meanwhile, process cream cheese, 2/3 cup sugar and flour in food processor 30 seconds or until smooth. Add eggs; process 30 seconds or until blended. Add lemon juice, and vanilla extract; process 15 seconds or until combined. Pour into crust. (Filling will come to top of crust.)
Bake 30 to 35 minutes or until center is set when gently shaken. Remove tart from baking sheet; cool completely on wire rack. Refrigerate, uncovered, until completely chilled, 5 hours or overnight.
Arrange 2 rows of strawberries around outside edge of filling. Place raspberries in center of tart and sprinkle
blueberries over the top. Gently brush berries with melted preserves. Store in refrigerator.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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