- 16
- 25 mins
- 320 mins
Ingredients
- 1 cup HONEY MAID Graham Cracker Crumbs
- 3 Tbsp. sugar
- 3 Tbsp. butter or margarine, melted
- 2 eggs, separated
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1 tsp. grated lemon zest (optional)
- 1 Tbsp. lemon juice (optional)
- 1-1/2 tsp. vanilla, divided
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 Tbsp. sugar
- 1 cup sliced strawberries
- 1/2 cup fresh raspberries
Preparation
Step 1
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes; set aside.
BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat cream cheese, 1/2 cup sugar, lemon peel, juice and 1/2 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg yolks, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in egg whites; pour over crust.
BAKE 45 minutes or until center is almost set. Mix sour cream, 2 Tbsp. sugar and remaining 1 tsp. vanilla. Carefully spread over cheesecake. Bake an additional 10 minutes. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with strawberries and raspberries just before serving. Garnish with fresh mint, if desired. Store leftover cheesecake in refrigerator.