This cheeseless cheesecake is just about the prettiest cheesecake you’ve ever seen, even if it isn’t really a cheesecake. And with berry season upon us, there’s hardly a better time to whip up this delicious piece of edible art.
The raspberries and the blueberries mingle into the most wonderfully pink hue. Somehow, this cake tastes how it looks, too. The flavors blend perfectly into a smooth, rich sweetness with just a little bit of tang. You’re going to have to let the cheesecake sit for a while before adding the sauce, so be patient! It’s the hardest part.
