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Blossoming Berry Cheesecake

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. 
Recipe Tips
  • Note
    If using a dark nonstick 9-inch springform pan, reduce the oven temperature to 300°F.
  • Size-Wise
    Savor a serving of this indulgent special-occasion dessert. One cheesecake makes enough for 16 servings.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 16g 
   Saturated fat 9g 
Cholesterol 75mg 
Sodium 180mg 
Carbohydrate 18g 
   Dietary fiber 1g 
   Total sugars 13g 
Protein 4g 
Vitamin A10 %DV
Vitamin C10 %DV
Calcium4 %DV
Iron2 %DV

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