- Hey guys!
So today's recipe is being dedicated
to one of my subscribers, Byron Chandler.
Hi, Byron!
Byron, you've been so patient with me
asking me for my triple berry cheesecake recipe,
and today is the day.
So I decided to share with you
one of my easiest cheesecake recipes
because this one involves a filling
that you don't actually have to bake.
And this is perfect in the summertime
when we don't want to heat up our ovens too much.
So the only thing you have to bake is the crust,
and it only takes about six to seven minutes.
Let me show you how easy
this beautiful cheesecake comes together.
So to make our crust,
we're gonna make this really quick and easy
and we are going to use pre-ground graham cracker crumbs.
This is something that I recently discovered
at the supermarket.
I know, there might be people out there laughing,
thinking, "Beth, things have been around for years."
But I just discovered it
and it saves a ton of time
because you don't have to whip out the food processor
to actually grind up your graham crackers.
So we're gonna measure out two cups.
Now if you don't have access to graham cracker crumbs,
you really could use any kind of cookie crumb.
Outside of the United States,
a lot of people say digestive biscuits.
I'm not actually sure what those are,
but they sound lovely.
Anyway, you might give those a try.
Then to that we're gonna add
two teaspoons of sugar
and a little pinch of salt.
So you can go ahead and whisk that up with a fork
and then we're gonna add six tablespoons
of melted butter.
And the idea is you want to create
a crumb that sticks together.
So it'll look sort of like damp sand.
We're gonna transfer this into a springform pan.
These are the pans that have the ring
that you can actually release.
And this is helpful when it comes time
to take the cheesecake out.
And so you're gonna take all those crumbs
and put them in the bottom
and just give your tin a little bit of a shake
to make sure that they're all sort of level and even.
And then go in with your hand
and using a little fist-bump motion,
you're gonna wanna ride up the side of the tin.
This is going to create the crust.
And you wanna go about two inches.
So just go ahead fist-bumping your way
all the way around the ring.
And then once you get to that stage,
you then want to go in
and with your hand,
pat down the bottom of the pan
to make sure there's enough crumb there.
And then the final step
is to take a measuring cup
and just press it against the corners
and that will get those corners really tight.
And then you can do the same thing on the bottom,
just patting down the crumb
on the bottom of your tin.
And then it's ready for the oven.
So then we are going to bake this at 375
for anywhere from six to seven minutes.
You'll know that it's done
when it starts to turn golden brown and fragrant.
And meanwhile, we can make our no-bake filling
which is so easy to do.
So in an electric mixer,
we are going to add 16 ounces of softened cream cheese.
And then we're gonna add one cup of powdered sugar.
And you wanna combine the cream cheese with the sugar
just until everything is nicely mixed.
And then we're gonna add one teaspoon of vanilla extract.
And you can beat that up.
And then we are gonna take this mixture
and place it in a large bowl.
And you don't even have to wash out your mixing bowl.
This is what makes this so easy.
So we are gonna keep that mixing bowl
and to it we're gonna add
two cups of heavy cream,
a half a teaspoon of vanilla extract
and one tablespoon of powdered sugar.
So we wanna whip this up
just until we get some nice, soft peaks.
And then we're gonna add back the cream cheese mixture.
And we're gonna beat that up
just until everything is nice and combined.
So then we're gonna transfer this into our cooled crust.
And then, at this point it is helpful
to have a nice little offset spatula.
Just to kind of press that cream cheese mixture
down into your tin.
And give it some nice decorative swirls on top.
And then you're going to cover it with some foil
and pop it in the fridge.
Now you do wanna let this set up
for probably two hours or so,
or overnight if you have it.
Just so that when you go to cut into it,
you get nice cake wedges
and that it doesn't sort of spill out everywhere.
Okay, so for my triple berries,
I'm gonna use some fresh raspberries,
some blackberries and some fresh strawberries.
I do like to use smaller strawberries
and keep the little green parts on
and slice them in half.
That spots of green just adds a really beautiful,
almost garden-fresh quality to this cheesecake.
And Byron, because you're such a loyal subscriber,
I have to add one more berry to the mix.
So consider this the triple berry bonus berry.
I am gonna add some blueberries
because they're my favorite berry.
And really there's not a lot of precision with this process.
You can just pile those berries high,
any which way.
It doesn't have to be perfect.
What I love about this cake
is the sort of beautiful, rustic quality it has.
So the more loosey-goosey, the better.
You will see, you will have one beautiful, summery dessert
on your hands.
You've got that crunch of the graham cracker
and that creamy decadence of the cream cheese underneath,
and of course mixed with that tartness of the fresh berries.
It is such a great flavor combination.
And so easy too.
It took hardly any time to put together.
Byron, I hope you enjoy this
quadruple cheesecake recipe and give it a try.
But most importantly, thank you so much
for all of your support.
It means so much to us YouTubers.
None of these channels would go anywhere
if it wasn't for the supportive community
that we have come to know week after week.
So thank you.
Alright you guys.
I'll see you back here next week
and if anybody else has any more requests,
please let me know.
I'd love to hear 'em.
Bye.
(upbeat music)