Berry-Topped Cheesecake

By patch12

  • 1/3 cup water

  • 1 envelope unflavored gelatin

  • 1-1/2 8-ounce tubs cream cheese, softened

  • 1 8-ounce carton light dairy sour cream

  • 1/4 cup powdered sugar

  • 1/2 teaspoon almond extract

  • 1/2 of an 8-ounce container frozen whipped dessert topping, thawed

  • 1 cup quartered or halved fresh strawberries

  • 1 cup fresh blackberries or blueberries

  1. 1.Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.

  2. In a large bowl, combine cream cheese, sour cream, powdered sugar, and almond extract; beat with an electric mixer on medium speed until smooth. Add gelatin mixture; beat until combined. Fold in whipped topping.

  3. Spread half of the filling evenly over cooled crust. Top with half of the strawberries and half of the blackberries. Spread the remaining cream cheese mixture over berries. Cover and chill cheesecake for 4 to 24 hours or until set. Run a long sharp knife around edge of cheesecake to loosen; remove side of pan. Cut cheesecake into wedges. Top each serving with some of the remaining strawberries and blackberries.

Nutritional Facts

12 to 16 servings
Total Fat (g)11
Saturated Fat (g)7
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)0
Cholesterol (mg)28
Sodium (mg)236
Carbohydrate (g)14
Total Sugar (g)7
Fiber (g)1
Protein (g)6
Vitamin A (DV%)0
Vitamin C (DV%)16
Calcium (DV%)7
Iron (DV%)2
Diabetic Exchanges
Other Carbohydrates (d.e.)1
Fat (d.e.)2

dessert cheesecake

3 replies

christelly 2011-12-21 18:33:18 -0600 Report

if you don't care for almond, use lemon instead for alemon cheesecake. Also I find it easier to make mini cheesecakes and then I* have the portion control problem solved.