New York Style Cheesecake from Martha Stewart and Terry's favorite Fruit Toppings
There's a Hippy in the Kitchen
There's a Hippy in the Kitchen
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Ingredients

  • Crust
  • 12 graham crackers to make the equivalent of 1 1/2 C of crumbs. I pre-make my crumbs so I I had to do the conversion to cups.
  • 6 TBS butter, melted + additional for the pan
  • 2 TBS sugar
  • a pinch of salt
  •  
  • Cake
  • 3 1/2 pounds of Cream Cheese (7-8oz. packages of cream cheese), room temperature.
  • 2 1/4 C sugar
  • 1 C sour cream
  • 1 1/2 tsp of the best vanilla you can buy.
  • 5 eggs, room temperature
  •  
  • In a stand mixer with a paddle attachment
  • Beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping the sides as needed.
  •  
  • Cherry
  • 2 1/2 C frozen cherries
  • 3/4 c sugar
  • 2 TBS fresh lemon juice
  • 2 TBS cornstarch
  • 1/2 tsp almond extract
  •  
  • Mixed Berry Sauce
  • 1/4 C (1/2 stick) butter
  • 1/4 C sugar
  • 2 - 1/2 pint containers of fresh raspberries
  • 2 - 1/2 pint containers of fresh blueberries
  • 6 TBS Chambord or Creme de Cassis Liqueur
  • 3 C mixed berries, your choice
  • 1/4 C sugar
  • 4 tsp Vanilla Vodka
  • 2 tsp vanilla
  •  
  • Pomegranate Sauce
  • 4 C chilled pomegranate juice
  • 2 - 12 oz. bags of frozen raspberries, unthawed.
  • 1/4 C sugar
  • 1/2 C honey
  •  
  • Kirsch Whipped Cream
  • 1 C heavy cream
  • 2 TBS sugar
  • 1 TBS Kirsch
  •  
  • Blackberries
  • 1 pound of frozen blackberries, thawed, drained and reserve the juice.
  • 1 1/2 tsp unflavored gelatin.

Instructions

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