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Very Berry Cheesecake

 

  • Ingredients

  • 11.3 ounce package of pecan shortbread cookies, crushed

  • 4 tablespoons of Challenge Butter, melted

  • 3  8 ounce packages of Challenge Cream Cheese

  • ¾ cup of sugar

  • 2 tablespoons of vanilla, divided

  • 3 eggs

  •  8 ounce tub of Challenge Strawberry Cream Cheese Spread

  • ½ cup of seedless raspberry jam or spread

  • 16 ounce container of thawed frozen whipped topping, divided

  • 1 cup of assorted fresh berries

 

Directions

  1. Preheat oven to 325 degrees.

  2. Mix together crushed cookies and melted butter. Press into the bottom of a 10 spring form pan. Bake for 8-10 minutes until golden brown.

  3. Beat together cream cheese, sugar and one tablespoon of vanilla until well blended.

  4. Beat in eggs one at a time until rich and creamy

  5. Pour mixture over crust and bake in oven 40-45 or until center is almost set. Do not over bake.

  6. Run knife along edges and let cool.

  7. Beat the strawberry cream cheese together with the remaining vanilla and raspberry jam. On low speed add ½ of the whipped topping.

  8. Spread over top of cheesecake and refrigerate for at least 4 hours.

  9. Remove and top with remaining whipped topping to create the third layer.

  10. Remove rim of spring form pan and place on serving plate.

  11. Top with fresh berries and serve!

 

Creates 12 slices

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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