#SundaySupper Cheesecake with Fresh Berries

Yay! It’s time for another #SundaySupper celebration. I was unable to attend last Sunday because of that dreaded 20-page research paper, but I’m back, and I couldn’t be more excited. We are  celebrating Cristina Ferrare’s cookbook for #SundaySupper this week. I don’t personally own her cookbook, but I hear it’s amazing. I chose a recipe from her website, which is absolutely beautiful.

You can find Cristina on the Oprah Winfrey Network, Foodily, and on her site. Her recipes are amazing. I made her cheesecake with fresh berries, and it does not disappoint. The filling is smooth and creamy with a hint of lemon. The entire cake gets topped with fresh summer berries and glazed with a sweet sauce. It’s excellent!

This is the first cheesecake I have ever made that didn’t crack. I was thrilled. I felt like a real professional. I thought to myself, “Dang, it didn’t crack. Well I’ll be darned. This cake is a winner.” I took it out of the oven and it was all smooth on top. I was theatrically clapping like a small child. What can I say, a smooth cheesecake makes this girl happy.

Oooo, look at the sweet strawberry sauce dripping down the sides of the ripe berries. That’s a dreamy sight, indeed.

Happy #SundaySupper. A big thank you to Cristina Ferrare for joining us this Sunday. Enjoy your time around the family table.

Make sure you check out the other Cristina Ferrare recipes my fellow #SundaySupper foodies are cookin’ up:




adapted from Cristina Ferrare


1 1/2 cup graham cracker crumbs

1 cup pecans

1/4 cup sugar

1/4 teaspoon cinnamon

1/3 cup plus 2 tablespoons unsalted butter, melted


3 (8-ounce) packages cream cheese, at room temperature

1 cup sugar

3 large eggs, at room temperature

1/2 cup sour cream, at room temperature

2 tablespoons lemon juice

2 tsp. lemon zest

1 tablespoon vanilla extract


1 pint fresh strawberries, halved and arranged on top of the cake

1/4 cup strawberry jam

To make the crust:  In the bowl of a food processor, add 1 cup of pecans. Pulse the pecans until they become a fine crumb. In a medium-size bowl, stir together the graham cracker crumbs, pecan crumbs, sugar, cinnamon, and butter until moistened. Using the bottom of a glass, press the crumbs into the bottom of a 10-inch by 3-inch springform pan. Bake for 15 minutes, and cool completely.

To make the filling:  In a mixer using the paddle attachment, mix the cream cheese for two minutes, stopping to scrape down the sides of the bowl. Add 1 cup of sugar in an even stream, and mix for 2 more minutes, until light and fluffy, stopping to scrape down the sides of the bowl. Add the eggs one at a time, mixing after each addition to incorporate thoroughly, and scrape down the sides of the bowl each time. Add the  of sour cream, lemon juice, lemon zest, and vanilla. Process until well blended. Scrape down the sides of the bowl. Pour the filling into the cooled crust, and spread evenly in the pan. Lift the pan and tap it on the counter several times to release any bubbles in the batter. Bake for 1 hour, or until the top is set. If it wiggles slightly, that’s okay. Do not overbake.

Cool the cake completely in the pan overnight. On the next day, release the springform pan from the cake. Arrange the halved strawberries attractively on top of the cake. Heat 1/4 cup of strawberry jam in the microwave for about 40 seconds. Using a pastry brush, brush the strawberries with the jam to give it a sweet, shiny coating. Slice and serve. Enjoy!


63 responses

  1. Congrats on the lack of crack my friend – I just made a cheesecake but it is all gone now so my cravings are once more opened up thanks to your amazing one 😀

    Choc Chip Uru

    P.S I was wondering whether your sharing on Foodbuzz was working – mine has completely stopped even though I am on the opt in option – I have contacted the support team whose techical team is looking into it but I am receiving no shared posts and when I share mine, it says they are sent when they haven’t – any help would be great 🙂

  2. Pingback: Pesto Pasta Recipe for #SundaySupper

  3. So awesome! I would have clapped too. Its just the little things, you know? lol I haven’t’ had a cheese cake in ages! Its my favourite but I have no restraint. 🙂 Yours is lovely!

  4. Pingback: Seafood Risotto | Magnolia Days

  5. Pingback: Heart Healthy Roasted Beet with Wild Arugula & Goat Cheese Salad #SundaySupper

  6. Oh wow! How beautiful is that! I’d love to have some of that. I feel like I can smell those amazing strawberries from here!

  7. Pingback: Spaghetti and Meatballs ~ #SundaySupper with Cristina Ferrare | Juanita's Cocina

  8. Jennie … You have been nominated for my NEW Food Stories Award for Excellence in Storytelling. Check out my site for the details (foodstoriesblog dot com).

  9. Pingback: Fall Off The Bone Chicken for #SundaySupper - Lovely Pantry | Lovely Pantry

  10. Pingback: Sunday Supper Cristina Ferrare Big Bowl of Love Recipes

  11. Pingback: Red Snapper with Soy Glaze and Cucumber Salsa for #SundaySupper « Beetle's Kitchen Escapades

  12. Oh my goodness, I am DROOLING!!!! I love cheesecake!!! Great #SundaySupper post! I’ve been visiting all of them this morning, and I am seriously getting hungry here! 🙂

  13. Pingback: Double Chocolate Chip Cookies | Cooking a Blue Streak

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s