It is no secret that I am the Cheesecake Lady. I started selling Pumpkin Cheesecakes to pubs and bars back when no one ever heard of pumpkin flavored cheesecakes.
Since then I have made more than 30 different flavored cheesecakes and every Christmas I make these for gifts. My neighbors & family just love me.
One thing I have never tried to do was to make a three layer cheesecake. Oh I have seen the ones where they pour each layer down the middle, forcing the bottom layer to spread but those are not straight layers, I wanted a layered baked cheesecake like the no-bake refrigerator ones.
It's hard to make three layers distictly separate from edge to edge as evident by the waves between layer one and two.
I wanted sharp straight layers so that I could make an orange, yellow and white candy corn for Halloween, a red, green and white one for Christmas, a red, white and blue for the 4th of July, a green and white for St. Patty's and a pumpkin, chocolate and vanilla for Thanksgiving.
As you can see by the pic, I finally figured out how to make a nice straight layer by the last one. It was so easy, I was surprised I did not think of it straight up.
I am going to share how I did it with you.
There are two ways to make clean and distinct layers.......
One - the procedure is the same as making a no-bake layered mouse parfait. After each layer, the filling is refrigerated so it sets enough to support the next layer. This process will take you all morning and you still have to bake the cake, which will take the better part of the afternoon. Problem is, it will not be ready to eat till the next day. This is fine if you have all that time.
Two - bake each layer for 20 minutes, and pipe the next layer in concentric circles and carefully spread with an offset spatula. The finished cake will bake for 30 minutes more and remain in the oven, heat off, for 30 more minutes and then on the counter until it is completely to room temperature. Then it needs to sit in the fridge for minimum of four hours. No more time than a regular one note cheesecake and it's ready by dinnertime.
This was light and very berry and a great "summer" cheesecake. Right now the berries are bountiful and cheap, cheap, and cheap.
I used 2/3 less fat and sugar than my regular decadent cheesecakes but the summer berry filling cried out for light, plus the berry sauce also lightens up the cheese mixture.
I was very happy with this cake.
You probably are wondering if you could use a low sugar jam. You could, but the measurements will not be the same as if you used fresh berries and that will effect the bake times. I can not guarantee the finished cake will have the texture of a light whipped cheesecake.
Very Berry Layered Cheesecake
Prep time: 1 hour
Cook time: 80 minutes
Unattended time: 5 hours
Yield: 1 (10") cheesecake
Fruit sauces:
Blackberry
* 1 pint blackberries, washed
* 1/2 cup water
* 2 tablespoons Truvia Baking Blend
* 1 tablespoon granulated sugar
* Pinch salt
Raspberry
* 1 pint raspberries, washed
* 1/2 cup water
* 2 tablespoons Truvia Baking Blend
* 1 tablespoon granulated sugar
* Pinch salt
Lemon
* 1/3 cup lemon pie filling
* 4oz lite sour cream
Cheesecake base:
* 1 brick full fat cream cheese
* 2 bricks nuefchatel cheese
* 4oz lite sour cream
* 3 large eggs
* 2 tablespoons flour
* 1 teaspoon salt
Crust:
* 1 3/4 cup graham cracker crumbs
* 5 tablespoons unsalted butter, melted
* 2 tablespoons sugar
Equipment:
10" spring form pan
Parchment paper
2 zip top bags or 2 piping bags
Offset spatula
Large stainless steel serving spoon
