Just Jyll

I love to cook! Sometimes I follow a recipe, sometimes I don’t. Most of the time I tweak a little here and there. I am sharing these with you – enjoy!

Triple-Berry Cheesecake

I made this for John on Valentine’s Day. GMS8994 tweeted a request for some – in lieu of a sample, this recipe is for you Bubba!

Crust

• 1 1/4 cup crushed graham crackers
• 1/4 c unsalted butter, melted
• 1/8 t Madagascar Bourbon vanilla extract
• 1/4 c Splenda

Filling

• 3 8-oz packages cream cheese, softened to room temperature
• 4 eggs at room temperature
• 1T flour
• 1 c Splenda
• 1/2 vanilla bean seeds
• 1/2 cup blackberry preserves, softened to room temperature
• 1 pint raspberries, cleaned
• 1 pint strawberries, cleaned, hulled and sliced
• 1 t lemon juice
• 1/2 cup Splenda
• 1T crème de framboise liqueur

Directions

Preheat the oven to 350 F. In a large bowl, combine the graham cracker crumbs, melted butter, Splenda and vanilla. Mix together thoroughly until all crumbs are moistened. Press into the bottom of a cheesecake pan and a little bit up the sides. Bake for 10 minutes. Remove from oven and allow to cool.

In large bowl, combine cream cheese, Splenda, and flour. Beat with electric mixer until blended. Add eggs, one at a time, beating after each addition. With the point of a knife, scrape the seeds from 1/2 of a vanilla bean into the batter. Mix until blended. Pour half of the filling on top of the cooled crust. Spread the preserves on top of the filling and gently swirl around. Top with the remaining filling. Bake until edges are set, about 1 hour and 10 minutes.

While the cheesecake is baking, combine the raspberries, strawberries, lemon juice and Splenda in a non-stick pan. Heat until close to boiling. Remove from heat. Allow to cool for about 20 minutes. Add the crème de framboise and mix. Allow to cool in the refrigerator.

Serve cheesecake with the berry compote.