Not all cheesecakes are created equal.
The first time I went to Russia, I excitedly ordered cheesecake from the menu. I greatly anticipated the sweet creamy concoction I know and love from back home. However, when the dish was set in front of me, I thought I had been lost in translation. The Russian style cheesecake is more like a cheese-y cake, filled with lumpy cheese that was only slightly sweet. Later on, I realized that if you want a good old-fashioned cheesecake in Russia, you had to hope that they listed a “New York Cheesecake” on the menu.
Years later, having ingested a number of “New York Cheesecakes,” I was looking for a cheesecake recipe with a little less sugar. Luckily, I stumbled upon this berry cheesecake recipe on an Australian website that uses 25% less sugar than the average cheesecake and no sour cream. Because this recipe uses metric measurements and wordings that are somewhat confusing (if not just plain weird), I have decided to alter, “translate,” and simplify this recipe for the American baker. This recipe is also more of a cheesecake pie, which makes the recipe a bit of a timesaver as well.
Time estimates: 10 mins hands on / 1 hour baking / 30+ mins to cool
- 16 oz cream cheese, at room temperature
- 3 eggs
- 2/3 cups confectioner’s sugar (aka powdered sugar)
- 1 tsp vanilla extract
- 1 cup berries (blueberries or raspberries or both)
- Pre-made 9″ pie crust (usually frozen)
- Pre-heat oven to 390 degrees Fahrenheit
- Whisk together cream cheese, eggs, sugar, and vanilla in a medium bowl until combined.
- Pour the mixture into the frozen pie crust
- Spoon berries into the mixture in the pie crust
- Place the pie tin on a baking tray (or just directly on the baking rack) and bake for 1 hour (checking after 45 minutes) or until the mixture is fully cooked/ slightly browned (poke a hole in the middle to check)
- Serve after cooling
For the original recipe, find it here on Delicious.au.