May 7, 2011

New York Cheesecake with Triple Berry Sauce

New York Cheesecake

15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 TBSP vanilla extract
1/4 cup all-purpose flour

Preheat oven to 350 degrees. Grease a 9 inch spring form pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off and let the cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Triple Berry Sauce

3 cups frozen berries (I use the Costco mix of raspberries, blueberries, and marionberries)
3/4 cup sugar
2 TBSP water
1 1/2 TBSP cornstarch
1/2 cup frozen or fresh berries

Place 3 cups of berries and sugar in a saucepan over medium heat. Stir until the frozen berries are soft and sugar is melted(you don't need to add water). Puree berry mixture with a blender; replace in saucepan. Mix together water and cornstarch and stir into berry mixture. Add 1/2 cup frozen or fresh berries and boil over medium heat until thick. Chill to serve.

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