There’s never a bad reason to have cheesecake, and this Summer Berry Cheesecake is perfect any day of the year, but especially right now as you’re planning out your Memorial Day or fourth of July barbecues and picnics.
The last time I looked at the date was March 6th, and then I blinked and it was nearly the Cinco de Mayo.
Wait….what? How? Did you..? This just doesnt….
I’m at a loss.
Where. did. April. go?
Time is getting a little out of hand these days. When did my friends start having babies?
When did I start paying bills and owning a house and stop taking naps?
Sorry, I get a little carried away.
Is it too early to think about Summer and Summer food ?! Are you seeing red, white and blue? Me too! If you ask me, it’s perfect timing to start planning Summer barbecues and picnics and collecting recipes for Summer holiday baking, too.
From Memorial Day through 4th of July is my FAVORITE time because I get to focus on fresh Summer Berries and all the Red, White & Blue! First of all, it’s one of the most beautiful cheesecakes I’ve made. Some of you may remember my New York style cheesecake. If you’ve ever made New York style cheesecake, it’s pretty much the same thing. Only instead of classic cheesecake butter, you should divide butter in half and mix crushed berries in one half, and you get an amazing Summer Berry Cheesecake! Not to mention the melt in your mouth shortbread crust!
Is it not absolutely festive and stunning? You need to make this This Summer Berry Cheesecake for a barbecue or potluck and everyone will be coming back for seconds!
Should we talk about the Cheesecake?
If making a cheesecake sounds stressful to you, fear not! Here are some tips:
Grease your 9 inch springform pan. (Don’t have one? Buy one, you need more cheesecake in your life.)
Put the bottom of the springform pan on some parchment paper and trace it, cutting out a circle. Put the circle in the bottom of the pan.
Wrap pan (sides and bottom) with foil. The foil gives you extra protection against water getting into the pan during the water bath step.
When you make your cheesecake batter, the cream cheese and the eggs absolutely have to be at room temperature.
Do not overbeat your batter, it will form air pockets in your cheesecake and make it cook less evenly and be less pretty when you cut into the layered cake.
Place springform pan in a roasting pan large enough to prevent the sides from touching. Bring a few cups of water to a boil and pour into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to reach halfway up the sides of the springform pan.
Let your cheesecake first cool in the turned off oven after baking and then on the stove top before finally being transferred to the freezer and freezing overnight.
Carefully run a knife around the edges of the cheesecake, loosen sides and remove.
Finally, make sure you refrigerate this cake, otherwise the cheesecake layer with change in thickness and that will funk up your pretty buttercream frosting job.