Blossoming Berry Cheesecake

9  Ratings
  • 25 min prep
  • 5 hr 20 min total
  • Makes 16 servings.

Beaten egg whites give this cheesecake a lighter-than-air texture. The rich sour cream topping makes it irresistible.

Blossoming Berry Cheesecake Recipe


  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 3 Tbsp. sugar
  • 3 Tbsp. butter or margarine, melted
  • 2 eggs, separated
  • 2 pkg. (8 oz. each) brick 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 sour cream
  • 2 Tbsp. sugar
  • 1 cup sliced strawberries
  • 1/2 cup fresh raspberries


  • 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.

Recipe Tips

Size-WiseSavor a serving of this indulgent special-occasion dessert. One cheesecake makes enough for 16 servings.

Park Avenue CheesecakeOmit graham cracker crumbs. Increase sugar for the crust to 1/3 cup and butter to 1/2 cup (1 stick). To prepare the crust, beat the 1/2 cup softened butter or margarine and 1/3 cup sugar with electric mixer on medium speed until light and fluffy. Blend in 1/4 tsp. vanilla. Add 1 cup flour; mix well. Reserve 1/2 cup of the dough; spread remaining dough onto bottom of 9-inch springform pan. Spread reserved 1/2 cup dough 1-1/4 inches up side of pan. Bake at 325°F for 10 minutes; cool. Prepare cheesecake filling as directed; pour into crust. Bake as directed.


Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 230 
    • Total fat 16 g
    • Saturated fat 9 g
    • Cholesterol 75 mg
    • Sodium 180 mg
    • Carbohydrate 18 g
    • Dietary fiber 1 g
    • Total sugars 13 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 10 %DV
    • Vitamin C 10 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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