How to Make Cheesecake with Fruit Topping

this is one of the world’s most popular

this is one of the world’s most popular and rich desserts hi I’m Rebecca Brayton

and rich desserts hi I’m Rebecca Brayton

and rich desserts hi I’m Rebecca Brayton and welcome to watchmojo.com and today

and welcome to watchmojo.com and today

and welcome to watchmojo.com and today I’ll be showing you how to make a basic

I’ll be showing you how to make a basic

I’ll be showing you how to make a basic cheesecake with fruit topping for the

cheesecake with fruit topping for the

cheesecake with fruit topping for the cheesecake you’ll need 1 cup of graham

cheesecake you’ll need 1 cup of graham

cheesecake you’ll need 1 cup of graham cracker crumbs 2 tablespoons of white

cracker crumbs 2 tablespoons of white

cracker crumbs 2 tablespoons of white sugar 1/4 cup of melted butter 2 8 ounce

sugar 1/4 cup of melted butter 2 8 ounce

sugar 1/4 cup of melted butter 2 8 ounce packages of softened cream cheese 1 cup

packages of softened cream cheese 1 cup

packages of softened cream cheese 1 cup of sour cream 3/4 of a cup of white

of sour cream 3/4 of a cup of white

of sour cream 3/4 of a cup of white sugar 1 teaspoon of vanilla extract 2

sugar 1 teaspoon of vanilla extract 2

sugar 1 teaspoon of vanilla extract 2 tablespoons of all-purpose flour and 4

tablespoons of all-purpose flour and 4

tablespoons of all-purpose flour and 4 eggs you can make any flavor of topping

eggs you can make any flavor of topping

eggs you can make any flavor of topping you like using frozen fruit and jelly

you like using frozen fruit and jelly

you like using frozen fruit and jelly and in this case we’re making blueberry

and in this case we’re making blueberry

and in this case we’re making blueberry so for that you’ll need 2 cups of frozen

so for that you’ll need 2 cups of frozen

so for that you’ll need 2 cups of frozen blueberries and 1/3 of a cup of

blueberries and 1/3 of a cup of

blueberries and 1/3 of a cup of blueberry jelly first we start with the

blueberry jelly first we start with the

blueberry jelly first we start with the crust after preheating your oven to 325

crust after preheating your oven to 325

crust after preheating your oven to 325 degrees combine the graham cracker

degrees combine the graham cracker

degrees combine the graham cracker crumbs 2 tablespoons of the sugar and

crumbs 2 tablespoons of the sugar and

crumbs 2 tablespoons of the sugar and the melted butter in a small bowl

now Pat your crust into the bottom of a

now Pat your crust into the bottom of a 9 inch round springform pan

after you set your crust aside mash the

after you set your crust aside mash the cream cheese in a large bowl with a fork

cream cheese in a large bowl with a fork

cream cheese in a large bowl with a fork until it’s soft and creamy

now beat in the sour cream 3/4 cups of

now beat in the sour cream 3/4 cups of the sugar the vanilla and the flour into

the sugar the vanilla and the flour into

the sugar the vanilla and the flour into the cream cheese

once you’ve seen no more lumps beating

once you’ve seen no more lumps beating the eggs one at a time

next pour your cheesecake mixture into

next pour your cheesecake mixture into your Crestline pan

now bake your cheesecake for about one

now bake your cheesecake for about one hour or until it’s firm to the touch

hour or until it’s firm to the touch

hour or until it’s firm to the touch but be careful not to over bake it there

but be careful not to over bake it there

but be careful not to over bake it there should be a butter two or three inch

should be a butter two or three inch

should be a butter two or three inch wide wobbly spot in the middle now turn

wide wobbly spot in the middle now turn

wide wobbly spot in the middle now turn off the oven heat and open the door a

off the oven heat and open the door a

off the oven heat and open the door a crack and leave the cake in there to

crack and leave the cake in there to

crack and leave the cake in there to cool for about an hour

cool for about an hour

cool for about an hour once that’s done loosen the edges from

once that’s done loosen the edges from

once that’s done loosen the edges from the side of the pen with a knife

now your cheesecake isn’t really

now your cheesecake isn’t really supposed to crack but if yours did like

supposed to crack but if yours did like

supposed to crack but if yours did like mine don’t worry you’ve got the topping

mine don’t worry you’ve got the topping

mine don’t worry you’ve got the topping for that we can start by melting the

for that we can start by melting the

for that we can start by melting the jelly in a saucepan on the stovetop

now coat the top of your cheesecake with

now coat the top of your cheesecake with the frozen fruit and then cover that

the frozen fruit and then cover that

the frozen fruit and then cover that with the jelly to glaze

finally keep your cake chilled until

finally keep your cake chilled until you’re ready to serve and then remove

you’re ready to serve and then remove

you’re ready to serve and then remove the springform pan

if you want your cake to be really

if you want your cake to be really fruity add some frozen fruit to the

fruity add some frozen fruit to the

fruity add some frozen fruit to the batter and then you’ll get a taste of

batter and then you’ll get a taste of

batter and then you’ll get a taste of fruit in every bite