SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
Learn how to make my delicious summer cheesecake recipe with no-bake filling! Easiest summer dessert ever! (and so pretty too!)
LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo
FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2
FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA
FOLLOW ME ON PINTEREST http://bit.ly/WBefLa
SHOP THIS EPISODE: (This link goes to Amazon where I am an affiliate)
Cheesecake Pan http://amzn.to/2aqT0pp
Graham Cracker Crumbs http://amzn.to/2aTsMA5
Offset Spatula http://amzn.to/2aqSfwC
Pink Cake Stand http://amzn.to/2azVCnZ
Kitchen Aid Mixer http://amzn.to/2azRgjv
WATCH MORE GREAT SUMMER DESSERTS!
Strawberry Shortcakes http://bit.ly/StrawShortEWB
Apricot Galette http://bit.ly/ApricotGalette
Coconut Ice Cream Baskets http://bit.ly/CoconutBaskets
Plum Crumble http://bit.ly/PlumCrumbleEWB
Blueberry Tartlettes http://bit.ly/1GunB0G
Ultimate Peach Cobbler http://bit.ly/1fjkmAo
Chocolate Chunk Ice Cream http://bit.ly/1eq9Cjz
Peach,Nectarine, Blackberry Crumble http://bit.ly/CrumbleEWB
BETH’S TRIPLE BERRY CHEESECAKE
2 Cups (475ml) Graham Cracker Crumbs
2 tsp (10 ml) sugar
pinch of salt
6 tbsp (90 ml) melted butter
16 oz (460 g) cream cheese
1 cup (100g) powdered sugar
1 tsp (5 ml) vanilla
2 cups (475 ml) heavy cream
½ tsp (2.5ml) vanilla extract
1 tbsp (15 ml) powdered sugar
1 cup (150g) blackberries
1 cup (150g) raspberries
1 cup (150g) small strawberries cut in half (I like to keep the green tops on because I think it looks rustic and pretty that way)
1 cup (150g) blueberries (for a quadruple berry cheesecake!)
In a large bowl combine graham cracker crumbs, sugar, salt. Whisk to combine. Add melted butter and whisk until damp and clumps together. If you find it’s still too dry add more melted butter in 1 tbsp increments.
Pour crumbs into a 9 inch (23cm) cheesecake pan, pressing crumbs into the pan and working up the sides, pressing until a 2 inch crust is formed.
Bake at 375F/(190C) for 6-7 minutes until golden brown. Set aside to cool.
Then beat together the cream and sugar until combined. Add vanilla and beat until combined. Remove mixture in place in a large bowl.
Then whip cream on high until stiff peaks form. Add cream cheese mixture, to whipped cream and whisk until combined.
Pour mixture into cooled crust and smooth with an offset spatula. Cover with foil. Place in the fridge for at least 2 hours to set up. But overnight will be even better! It will be firmer and more like a cheesecake consistency. At 2 hours it will be a bit more “mousse like”. But really either is great!
Then decorate with fresh berries in the center of the cake just before serving. Slice into wedges and serve!
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.