Viral Berry Upside Down Cheesecake

Serves 1
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Directions

  1. 1Combine frozen mixed berries with sugar, lemon zest, and lemon juice.
  2. 2Combine frozen mixed berries with sugar, lemon zest, and lemon juice.
  3. 3Combine frozen mixed berries with sugar, lemon zest, and lemon juice.
  4. 4Cook the berry mixture on medium-high heat until the berries release all their juice.
  5. 5Cook the berry mixture on medium-high heat until the berries release all their juice.
  6. 6Cook the berry mixture on medium-high heat until the berries release all their juice.
  7. 7Turn the heat to medium-low and add a cornstarch slurry.
  8. 8Turn the heat to medium-low and add a cornstarch slurry.
  9. 9Turn the heat to medium-low and add a cornstarch slurry.
  10. 10Stir until the sauce is thick enough to leave clean streaks in the pan.
  11. 11Stir until the sauce is thick enough to leave clean streaks in the pan.
  12. 12Stir until the sauce is thick enough to leave clean streaks in the pan.
  13. 13Set the berry filling aside and let it cool.
  14. 14Set the berry filling aside and let it cool.
  15. 15Set the berry filling aside and let it cool.
  16. 16For the crust, combine Biscoff cookies and graham crackers and blend until fine crumbs are formed.
  17. 17For the crust, combine Biscoff cookies and graham crackers and blend until fine crumbs are formed.
  18. 18For the crust, combine Biscoff cookies and graham crackers and blend until fine crumbs are formed.
  19. 19Add melted butter to the crumbs and mix.
  20. 20Add melted butter to the crumbs and mix.
  21. 21Add melted butter to the crumbs and mix.
  22. 22Dump the crust mixture into a 9-inch springform pan, greased and lined with parchment paper.
  23. 23Dump the crust mixture into a 9-inch springform pan, greased and lined with parchment paper.
  24. 24Dump the crust mixture into a 9-inch springform pan, greased and lined with parchment paper.
  25. 25Build a wall around the sides of the pan with the crust and pack it down.
  26. 26Build a wall around the sides of the pan with the crust and pack it down.
  27. 27Build a wall around the sides of the pan with the crust and pack it down.
  28. 28Freeze the crust while making the cheesecake filling.
  29. 29Freeze the crust while making the cheesecake filling.
  30. 30Freeze the crust while making the cheesecake filling.
  31. 31For the filling, beat cream cheese on high.
  32. 32For the filling, beat cream cheese on high.
  33. 33For the filling, beat cream cheese on high.
  34. 34Add mascarpone cheese and mix until well combined.
  35. 35Add mascarpone cheese and mix until well combined.
  36. 36Add mascarpone cheese and mix until well combined.
  37. 37Add sour cream, powdered sugar, vanilla, a fresh squeeze of lemon juice, and a pinch of salt.
  38. 38Add sour cream, powdered sugar, vanilla, a fresh squeeze of lemon juice, and a pinch of salt.
  39. 39Add sour cream, powdered sugar, vanilla, a fresh squeeze of lemon juice, and a pinch of salt.
  40. 40Mix until smooth.
  41. 41Mix until smooth.
  42. 42Mix until smooth.
  43. 43Fold in whipped cream until the batter is thick and luscious.
  44. 44Fold in whipped cream until the batter is thick and luscious.
  45. 45Fold in whipped cream until the batter is thick and luscious.
  46. 46Spoon two-thirds of the cheesecake filling into the crust.
  47. 47Spoon two-thirds of the cheesecake filling into the crust.
  48. 48Spoon two-thirds of the cheesecake filling into the crust.
  49. 49Create a well in the center of the filling.
  50. 50Create a well in the center of the filling.
  51. 51Create a well in the center of the filling.
  52. 52Spoon the berry filling straight into the center well.
  53. 53Spoon the berry filling straight into the center well.
  54. 54Spoon the berry filling straight into the center well.
  55. 55Spoon the rest of the cheesecake filling over the berry filling.
  56. 56Spoon the rest of the cheesecake filling over the berry filling.
  57. 57Spoon the rest of the cheesecake filling over the berry filling.
  58. 58Smooth out the top.
  59. 59Smooth out the top.
  60. 60Smooth out the top.
  61. 61Cover with plastic wrap and chill overnight.
  62. 62Cover with plastic wrap and chill overnight.
  63. 63Cover with plastic wrap and chill overnight.

Ingredients

  • 1.5 sleeves Biscoff cookies
  • 1.5 sleeves Biscoff cookies
  • 1.5 sleeves Biscoff cookies
  • 9 graham cracker sheets
  • 9 graham cracker sheets
  • 9 graham cracker sheets
  • 1 cup melted butter
  • 1 cup melted butter
  • 1 cup melted butter
  • 3 cups mixed berries
  • 3 cups mixed berries
  • 3 cups mixed berries
  • 0.66 cup sugar
  • 0.66 cup sugar
  • 0.66 cup sugar
  • 0.5 large lemon lemon juice
  • 0.5 large lemon lemon juice
  • 0.5 large lemon lemon juice
  • 1 tsp lemon zest
  • 1 tsp lemon zest
  • 1 tsp lemon zest
  • 1.5 tbsp cornstarch
  • 1.5 tbsp cornstarch
  • 1.5 tbsp cornstarch
  • 1.5 tbsp water
  • 1.5 tbsp water
  • 1.5 tbsp water
  • 24 oz cream cheese
  • 24 oz cream cheese
  • 24 oz cream cheese
  • 8 oz mascarpone cheese
  • 8 oz mascarpone cheese
  • 8 oz mascarpone cheese
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 0.5 cup powdered sugar
  • 0.5 cup powdered sugar
  • 0.5 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

9-inch springform panparchment papermixer

Tips

  • Be sure to build a wall with the crust around the sides of the pan and pack it down.
  • Chill the cheesecake overnight.