No Bake Berry Cheesecake (Print Version)

# Ingredients:

→ Sauce

01 - 226 g strawberries, washed, stemmed, and halved
02 - 113 g blueberries, washed
03 - 113 g raspberries, washed
04 - 150 g granulated sugar
05 - 3 tablespoons cornstarch

→ Crust

06 - 250 g graham cracker crumbs (2 sleeves)
07 - 6 tablespoons unsalted butter, melted

→ Cheesecake

08 - 680 g cream cheese, softened to room temperature
09 - 150 g granulated sugar
10 - 2 teaspoons vanilla extract
11 - Pinch of salt
12 - 240 ml heavy cream, cold

→ Garnish (optional)

13 - Mixed berries
14 - Whipped cream

# Instructions:

01 - Combine strawberries, blueberries, and raspberries in a blender or food processor. Puree until smooth and press through a fine-mesh sieve into a medium saucepan, discarding the pulp. Whisk in the sugar and cornstarch, then cook over medium heat until very thick and jammy, about 10-15 minutes. Set aside to cool to room temperature.
02 - Line a 9-inch springform pan with parchment paper. Combine graham cracker crumbs and melted butter in a medium bowl. Stir to fully coat the crumbs and press tightly into the bottom and 1 inch up the sides of the pan. Freeze while preparing the filling.
03 - Using a stand mixer with a paddle attachment or a handheld mixer, beat cream cheese, sugar, vanilla, and salt on medium speed until smooth and creamy. In another bowl, whip the cold heavy cream on medium-high speed until stiff peaks form. Add the cooled berry jam to the cream cheese mixture and mix until fully incorporated. Gently fold the whipped cream into the cheesecake mixture using a silicone spatula until well combined.
04 - Spread the cheesecake filling into the prepared crust, using an offset spatula to smooth the surface. Cover and refrigerate for 6-8 hours or overnight until fully chilled and set.
05 - Before serving, optionally garnish with mixed berries and whipped cream.

# Notes:

01 - Ensure the cream cheese is softened to room temperature for a smooth texture.
02 - Allow the sauce to cool completely before adding it to the filling to prevent curdling.

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