Blossoming Berry Cheesecake
This vegetarian recipe serves 20. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 194 calories. Head to the store and pick up lemon zest, raspberries, graham cracker crumbs, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours and 20 minutes.
Instructions
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.
Bake 10 minutes; set aside.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat cream cheese, 1/2 cup sugar, lemon peel, juice and 1/2 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended.
Add egg yolks, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in egg whites; pour over crust.
Bake 45 minutes or until center is almost set.
Mix sour cream, 2 Tbsp. sugar and remaining 1 tsp. vanilla. Carefully spread over cheesecake.
Bake an additional 10 minutes. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with strawberries and raspberries just before serving.
Garnish with fresh mint, if desired. Store leftover cheesecake in refrigerator.