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Dessert, Kid-Friendly

Vanilla Cheesecake with Roasted Berry Topping

Ninja Test Kitchen
Recipe by Ninja Test Kitchen

Tip: Cooking Mode

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  • Prep 15 mins
  • Top Oven 55 mins
  • Bottom Oven 15 mins
  • Chill Time 3h 20 mins
  • Total 1h 13 mins
  • Medium
  • Serves 4

TIP: Use gluten-free graham cracker crust instead of classic for a gluten-free cheesecake.

Compatible with

Allergies

  • Contains Wheat
  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

TOP OVEN (CHEESECAKE)

  • 2 blocks (8 ounces each) cream cheese
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 (6 ounce) prepared graham cracker pie crust

BOTTOM OVEN (BERRY TOPPING)

  • 14oz 2 cups fresh strawberries, hulled and halved
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1/4 cup granulated sugar

Utensils

  • Rubber Spatula
  • 2 Large Bowls
  • Step 1

    To prepare the cheesecake filling, add cream cheese and sugar to a large bowl and mix with a rubber spatula until fully combined.

  • Step 2

    Add sour cream, eggs, and vanilla and continue to mix until smooth and combined. Pour batter into the prepared crust and smooth top into an even layer. Transfer crust to sheet pan.

  • Step 3

    Press TOP and turn dial until BAKE is illuminated. Press TEMP/SHADE and set to 300°F, then press TIME/SLICES and set to 55 minutes. Press START/STOP to begin preheating.

  • Step 4

    When top oven is preheated, place sheet pan with filling on the rack. Close door to begin cooking.

  • Step 5

    Press BOTTOM and turn dial until AIR ROAST is illuminated. Press TEMP and set to 400°F, then press TIME and set to 15 minutes. Press START/STOP to begin preheating.

  • Step 6

    While bottom oven is preheating, add all bottom oven ingredients to a large bowl and gently toss until evenly coated in sugar. Transfer berry mixture to sheet pan.

  • Step 7

    When bottom oven is preheated, insert wire rack in LEVEL 1 position, then place sheet pan with berry mixture on rack. Close door to begin cooking.

  • Step 8

    When bottom oven cooking is complete, remove berry mixture to cool.

  • Step 9

    Top oven cooking is complete when cheesecake is lightly brown on top and jiggly in the center. Carefully remove cheesecake from oven and allow to cool for 20 minutes at room temperature, then transfer to fridge for at least 3 hours before slicing. Serve with fruit topping.

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