Easy Berry Delight (Print Version)

# Ingredients:

→ Sauce

01 - 113 g raspberries, rinsed well
02 - 226 g strawberries, hulled, cleaned, and sliced in half
03 - 113 g blueberries, cleaned
04 - 3 tablespoons cornstarch
05 - 150 g white sugar

→ Crust

06 - 6 tablespoons melted butter, unsalted
07 - 250 g finely crushed graham crackers (roughly 2 sleeves)

→ Cheesecake

08 - Pinch of table salt
09 - 150 g white sugar
10 - 680 g cream cheese, fully softened
11 - 2 teaspoons of vanilla flavoring
12 - 240 ml chilled heavy whipping cream

→ Garnish (optional)

13 - Fresh mixed berries
14 - Whipped cream topping

# Instructions:

01 - Process the raspberries, strawberries, and blueberries in a food processor or blender until smooth. Strain the puree through a mesh strainer into a saucepan, throwing out any leftover seeds. Stir in the cornstarch and sugar, then heat over medium, stirring, until it thickens up like jam. This takes around 10-15 minutes. Let it cool completely.
02 - Line the inside base of a 9-inch springform pan with parchment paper. In a bowl, toss together melted butter with the graham cracker crumbs until all the crumbs are damp. Press the mixture firmly into the pan's base and slightly up the edges. Put it in the freezer while the next layer is prepared.
03 - Grab a stand or hand mixer and beat the cream cheese, sugar, vanilla, and salt on medium until it's super smooth. Separately, whip the cold heavy cream on high speed until stiff peaks hold. Fold the cooled berry sauce into your cream cheese mixture, then gently fold in the whipped cream with a spatula until it's evenly mixed.
04 - Spread the prepared cheesecake filling over the crust in the pan, smoothing it out with a spatula. Cover tightly and chill in the fridge for 6-8 hours or overnight so it can set properly.
05 - Optional: Deck out the top with fresh berries and some whipped cream before digging in.

# Notes:

01 - Make sure the cream cheese is fully softened so the texture stays silky.
02 - Cool down the sauce before mixing it with the filling—this keeps it from curdling.