Menu Enter a recipe name, ingredient, keyword...




350* (9” springform pan, 2” deep)

Google Ads
Rate this recipe 0/5 (0 Votes)


  • Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup sugar
  • Filling:
  • 2 lbs cream cheese
  • 2 tsp. vanilla
  • 1 cup sugar
  • 4 large eggs
  • 2 T. lemon juice
  • Topping:
  • 1 1/2 cups sour cream
  • 3 T. sugar
  • 1/3 cup seedless raspberry preserves
  • 1 cup sliced strawberries
  • 1/2 cup raspberries
  • 1/2 cup blueberries



Step 1

Position a rack in the middle of oven and preheat to 350. For crust: combine crumbs, sugar, & melted butter. Press the crumbs firmly onto the bottom and 2 ¼ inches up the sides of the springform pan. Wrap aluminum foil around the outside of the pan. Bake the crust 10 min. until set. Remove from oven and let cool. For filling: combine the cream cheese, sugar, lemon juice, & vanilla. Using an electric mixer, beat until well blended. Add the eggs, one at a time, beating after each addition just until combined. Pour into cooled crust . Bake until the edges are set but the center still quivers slightly. (about 1 hour and 10 minutes) For topping: Stir together the sour cream and sugar. When cheesecake is done, spoon the sour cream mixture over the top. Return the cake to the oven for 5 minutes longer to set. Transfer to a rack to cool. Cover with aluminum foil and refrigerate overnight. The next day, run a knife around the pan ides to loosen the cake. In a skillet, stir the preserves until melted. Remove from heat, add all the berries and toss to coat. Mound the berries atop the cake. Refrigerate for up to 2 hours.

You'll also love

Review this recipe