Karin's Berry Torte

My kids liked this better than my regular cheesecake. We had it for Dad's birthday.

For 2 storebought crusts, preheat oven to 350 degrees.

Blend in blender:
4 eggs
2 (8 oz) packages cream cheese, softened
1 cup sugar
Pour in crusts. Bake 30 min. and let cool.

While that's cooling, combine these in a saucepan and boil over medium-high heat:
16 oz package frozen berries (but reserve about 1/4 of the package for later)
1/8 cup cornstarch
1/4 cup water
1/6 cup sugar (I'm halving it, so 1/4 or 1/8 cup depending on what kind of berries you're using/how sweet they are)
Once thickened, take off heat and add the reserved frozen berries to cool it.

Put the berry topping over the cheesecake layer and chill.

Serve with whipped cream or cool whip.




Here's a blueberry one that I'm taking from a friend:

Blueberry Cheesecake Pie

Crumb Crust:
9 large rectangular graham crackers (about 1 1/2 cups) crushed (My food processor makes crushing crackers so easy!)
2 TBSP sugar
6 TBSP melter butter

For the cheese custard:
8 ounces cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract
2 eggs
Freshly grated zest from 1 lemon

For the berries:
2 cups blueberries, rinsed (you could also use frozen ones, a staple in my freezer)
1/2 cup water
1/3 cup sugar
1 1/2 TBSP corn starch, mixed with 2 TBSP cold water

Preheat the oven to 325 degrees.  In a small bowl, combine the crushed graham crackers, sugar and butter.  Pat the crumb mixture into a 9 inch pie pan and bake for 8 minutes, until very lightly browned and set.  Let the crust cool completely before filling.  Leave the oven on.

Meanwhile, make the cheese custard:  in a medium bow,, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth.  Add the eggs and beat well.  Stir in the lemon zest.  Pour into the cooled shell and bake until just set, 25-30 minutes.  Remove from the oven and let cool completely.

While the custard is cooking, combine the berries, water, and sugar in a medium saucepan and bring to a boil.  Reduce the heat and add the cornstarch mixture.  Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened.  Remove from the heat and cool until tepid.


Spoon the berries over the cooled custard.  Chill for at least one hour before serving.