Blossoming Berry Cheesecake
Beaten egg whites give this cheesecake a lighter-than-air texture. The rich sour cream topping makes it the most irresistible dessert.
Prep time25 min
Total time6hr 30min
ServingsMakes 16 servings.
- 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
- 3 Tbsp. sugar
- 3 Tbsp. butter or margarine, melted
- 2 eggs, separated
- 2 pkg. (8 oz. each) brick cream cheese, softened
- ½ cup sugar
- 1 tsp. lemon zest
- 1 Tbsp. fresh lemon juice
- 1½ tsp. vanilla, divided
- 1 cup sour cream
- 2 Tbsp. sugar
- 1 cup sliced strawberries
- ½ cup fresh raspberries
- Heat oven to 325°F.
- Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.; set aside.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
- Beat cream cheese, 1/2 cup sugar, lemon zest, lemon juice and 1/2 tsp. of the vanilla in large bowl with mixer on medium speed until well blended. Add egg yolks, 1 at a time, mixing on low speed after each just until blended. Gently stir in egg whites; pour over crust.
- Bake 45 min. or until center of cheesecake is almost set. Mix sour cream, 2 Tbsp. sugar and remaining vanilla. Carefully spread over cheesecake. Bake an additional 10 min. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate cheesecake 4 hours.
- Top with strawberries and raspberries just before serving.
If using a dark nonstick 9-inch springform pan, reduce the oven temperature to 300°F.
Savor a serving of this indulgent special-occasion dessert. One cheesecake makes enough for 16 servings.
Nutrition Per Serving
|% Daily Value*|
|Total fat 16g|
|Saturated fat 9g|
|Dietary fiber 1g|
|Total sugars 13g|
|Vitamin A||10 %DV|
|Vitamin C||10 %DV|