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Easy Cheesecake w/ Berries

Cheesecake is a family favorite and with berries in season it’s the perfect excuse to whip one up! Although sometimes touted as tricky to make, this simple and creamy cheesecake is a recipe that I’ve come to rely on. My kids love it and because it’s relatively low in sugar, high in protein and quite filling it makes for a great dessert option!

Crust- Put about 6 whole organic (or something that does not contain high fructose corn syrup) graham crackers, chocolate wafers, or ginger snaps (my favorite) in a food processor and pulse until finely crumbled (this should equal around 1 cup of crumbs). Add about 3 Tbs. melted butter or canola/trans fat free margarine until the mixture just holds together.

Press cookie mixture into a pie plate or small *springform pan (8 or 9”). This will not produce a very thick crust. If you prefer a thick crust then feel free to pulse up enough cookies and butter to satisfy your crust needs!

Cheesecake filling:

2 8oz. pkg cream cheese (I use light or neuchatel to cut down on fat and calories)
1/2 c. sugar
3 eggs
1 tsp. vanilla

Make sure that your cream cheese is at room temperature. If it is too cold it will have little tapioca like balls in it and will not whip up as nicely. If it starts to do this stop, let it sit for another half hour or so and then continue to beat.

Whip cream cheese until it is smooth and has a bit of air in it. Add sugar and beat until the sugar is dissolved. Add eggs one at a time beating in between each. Add vanilla. Pour carefully into crust (so as not to mix the crust with the filling) and bake at 350 degrees for 30-40 minutes or until only a little wobbly in the middle. Remove from oven and let cool on wire rack. Once completely cooled, cover and place in refrigerator for at least 6 hours. Overnight is best.

Slice or mash berries with a bit of sugar (brown sugar is really good) and spoon over slices of cheesecake. Enjoy!

• If you are using a springform pan then wrap the outside bottom of the pan with foil so that it doesn’t leak all over your stove.

Your partner in health,
Alison

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