Graham Cracker Crust
  • 1 large egg white
  • 1/4 Cup brown sugar
  • 6 Tablespoons butter, melted
  • 1 Package (14.4 ounces) graham crackers, processed into crumbs
Cheesecake
  • 4 Packages (8 ounces each) cream cheese at room temperature
  • 1 1/4 Cups granulated sugar
  • 1/4 Cup cake flour
  • 1/4 Tsp. salt
  • 2 eggs
  • 1 egg yolk
  • 3/4 Cup sour cream
  • 2 Teaspoons vanilla extract
Topping
  • 1/2 of 1 package (16 ounces) Driscoll's Strawberries (hulled and sliced lengthwise in quarters)
  • 3 Tablespoons granulated sugar, divided
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 Package (6 ounces) Driscoll’s Blueberries
Graham Cracker
  1. PREHEAT oven to 350°F.
     
    PREPARE a 9-inch x 13-inch x 2.5-inch cake pan by fitting it with a sheet of parchment paper and ALLOW parchment paper to hang over pan edges for easy removal of cheesecake.
     
    PLACE graham cracker crumbs into a food processor.

    ADD brown sugar.

    PULSE to combine crumbs and sugar.
     
    ADD melted butter. 
  2. ADD egg white.
     
    PULSE again to combine ingredients.
     
    PRESS graham cracker mixture into bottom of cake pan.

    BAKE 7-8 minutes.

    SET ASIDE crust to cool.
Cheesecake
  1. REDUCE oven temperature to 275°F.
     
    PLACE cream cheese into a large mixing bowl.
     
    BEAT cream cheese until completely soft and creamy and SCRAPE DOWN sides of bowl as needed. 
     
    ADD granulated sugar.
     
    ADD cake flour.
     
    ADD salt.
     
    BEAT cream cheese mixture again until ingredients are incorporated and creamy.
     
    ADD eggs.

    ADD egg yolk.
  2. BEAT cream cheese mixture again until ingredients are incorporated and creamy.
     
    ADD sour cream.
     
    ADD vanilla.

    BEAT cream cheese mixture again until ingredients are incorporated and creamy.
     
    SPREAD cheesecake batter over cooled graham cracker crust.
     
    BAKE at 275°F until firm to the touch in the center, about 30-35 minutes.

    REMOVE from oven.

    ALLOW cheesecake to cool slightly.
  3.  
    CHILL cheesecake in refrigerator for 8 hours or overnight.

    TRIM edges from cheesecake.
     
    TIP: For easier slicing, cover cheesecake with plastic wrap and freeze for 1-2 hours. Dip knife into hot water and dry knife carefully before each cut. Clean knife after each cut.
     
    SLICE cheesecake into 16 (2-inch x 3-inch) bars.
Toppings
  1. TOSS strawberries gently with 1 tablespoon granulated sugar.
     
    TOSS raspberries gently with 1 tablespoon granulated sugar.

    TOSS blueberries gently with 1 tablespoon granulated sugar.
  2. PLACE one cheesecake bar onto a serving plate.

    GARNISH with 1-2 tablespoons of berry of choice OR GARNISH with 1-2 tablespoons of mixed berries.
     
    REPEAT with remaining cheesecake bars.
     
    SERVE immediately.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g