Blossoming Berry Cheesecake

Prep time25 min

Total time6hr 30min

ServingsMakes 16 servings.

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.

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.

51631

Nutrition Information Nutrition Per Serving
Calories	230
	% Daily Value*
Total fat 16g
Saturated fat 9g
Cholesterol 75mg
Sodium 180mg
Carbohydrate 18g
Dietary fiber 1g
Total sugars 13g
Protein 4g
Vitamin A	10 %DV
Vitamin C	10 %DV
Calcium	4 %DV
Iron	2 %DV

You May Also Enjoy:

OREO & Fudge Ice Cream Cake