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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
  • 3 Tbsp. sugar
  • 3 Tbsp. butter or margarine, melted
  • 2 egg s, 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

Nutrition facts

Recipe Tips


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.