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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Berry Sauce:
1 cup sugar
1 (15oz) bag frozen mixed berries
1 tbsp vanilla extract
Filling:
3 (8oz pkg) cream cheese, at room temperature
1 cup sugar
3 large eggs
1/4 cup lemon juice
1 tbsp grated lemon peel
Crust:
1 cup pecan pieces
1 1/2 cup graham cracker crumbs
3 tbsp brown sugar
8 tbsp unsalted butter, melted
Garnish:
Lemon slices
Fresh mint sprigs
Put frozen mixed berries into medium sized saucepan. Add 1 cup sugar and 1 tbsp vanilla extract. Simmer until sugar is completely dissolved, stirring occasionally. Put berry mixture into food processor, blend until smooth. Strain mixture to remove seeds and pulp. Put into airtight container or squirt bottle.
For crust, position rack in center of oven and preheat oven to 350. In food processor, finely grind nuts, graham cracker crumbs and sugar. Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom of 9-inch diameter springform pan with 2 3/4-inch sides.
For filling, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs, 1 at a time, beating 30 seconds after each. Mix in lemon juice and lemon peel. Pour filling into crust. Bake cheesecake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer cheesecake to rack; cool to room temperature. Cover cheesecake and refrigerate overnight.
Run knife around sides to loosen. Release pan sides. Divide into 12 portions, cleaning knife with hot water and wiping before each slice. Place on serving plates. Using squirt bottle or small spoon, drizzle mixed berry sauce back and forth over the slice of cheesecake. Top with lemon slices and mint garnish, if desired.
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LEMON CHEESECAKE WITH MIXED BERRY SAUCE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Berry Sauce:
1 cup sugar
1 (15oz) bag frozen mixed berries
1 tbsp vanilla extract
Filling:
3 (8oz pkg) cream cheese, at room temperature
1 cup sugar
3 large eggs
1/4 cup lemon juice
1 tbsp grated lemon peel
Crust:
1 cup pecan pieces
1 1/2 cup graham cracker crumbs
3 tbsp brown sugar
8 tbsp unsalted butter, melted
Garnish:
Lemon slices
Fresh mint sprigs
Put frozen mixed berries into medium sized saucepan. Add 1 cup sugar and 1 tbsp vanilla extract. Simmer until sugar is completely dissolved, stirring occasionally. Put berry mixture into food processor, blend until smooth. Strain mixture to remove seeds and pulp. Put into airtight container or squirt bottle.
For crust, position rack in center of oven and preheat oven to 350. In food processor, finely grind nuts, graham cracker crumbs and sugar. Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom of 9-inch diameter springform pan with 2 3/4-inch sides.
For filling, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs, 1 at a time, beating 30 seconds after each. Mix in lemon juice and lemon peel. Pour filling into crust. Bake cheesecake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer cheesecake to rack; cool to room temperature. Cover cheesecake and refrigerate overnight.
Run knife around sides to loosen. Release pan sides. Divide into 12 portions, cleaning knife with hot water and wiping before each slice. Place on serving plates. Using squirt bottle or small spoon, drizzle mixed berry sauce back and forth over the slice of cheesecake. Top with lemon slices and mint garnish, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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