MIXED BERRIES CHEESECAKE

Directions

1. STEP 1: Preheat your oven to 350°F. Mix melted butter with crushed graham cracker crumbs. Stir all the crust ingredients together until well combined.

2. STEP 2: Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and set aside.

3. STEP 3: Use an electric mixer with a paddle attachment to beat the cream cheese on medium until smooth. Add the sour cream to the beaten cream cheese along with the eggs, sugar, and vanilla extract. Mix on low until combined. Do not overmix.

4. STEP 4: Pour the filling into the crust and spread evenly. Layer two sheets of foil and wrap the bottom of the springform pan with that foil. Place into a larger pan. Fill the larger pan with about 3/4 inch of water. The water should not pass the foil. Bake for one hour or until the center is almost set. Remove from the oven and set the cheesecake aside to cool for at least 45 minutes.

5. STEP 5: Once the cheesecake is almost cool, transfer the berries to a saucepan and bring to a boil. Reduce to a simmer and let simmer on low for 8-10 minutes. Pour into a strainer placed over a bowl and gently press the berries to extract their juices. Set aside the berry pulp. Add the remaining ingredients for the topping including the agar agar and stir. Return to the saucepan and bring to a boil. Reduce to a simmer. Let simmer for 1 minute. Add some of the berry pulp to the jelly, then remove from the heat and let cool for 3 minutes. Do not let the topping set.

6. STEP 6: Pour the jelly topping over the cheesecake in an even layer. Let the jelly set before transferring the cheesecake to the refrigerator to chill for at least 2 hours. Run a knife along the edges of the springform pan. Carefully release the cheesecake from the pan. Slice and serve.