Lemon Cheesecake with Fresh Berry Topping

Name: Lemon Cheesecake with Fresh Berry Topping
Prep time: 11 h
Cook time: 11 h
Total time: 11 h
Yield: 16
Cuisine: Global
Ingredients: 1 pint blueberries; 1 Tbsp brown sugar; 6 Tbsps butter or margarine, melted; 680 grams packages each) cream cheese, softened; 3 eggs; 414 milliliters crushed gingersnap cookies (about 35 cookies); 16 servings Lemon twists; 3 Tbsps lemon juice; 2 Tbsps grated lemon peel; 1 Tbsp powdered sugar; 473 milliliters raspberries; 177 milliliters sugar; 118 milliliters whipping cream

This recipe serves 16. One serving contains 366 calories, 5g of protein, and 27g of fat. A mixture of sugar, whipping cream, gingersnap cookies, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 11 hour.

Instructions

Heat oven to 350F. Wrap outside of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan.

Ingredients you will need

Cooking Spray

Crust

Wrap

Equipment you will use

Springform Pan

Bowl

Aluminum Foil

Oven

Bake crust 5 to 7 minutes or until set. Cool 5 minutes at room temperature. Reduce oven temperature to 325F.

Ingredients you will need

Crust

Equipment you will use

Oven

Meanwhile, in large bowl beat cream cheese and sugar with electric mixer on medium speed for 2 minutes.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs, one at a time, beating well after each. On low speed, beat in cream, lemon juice and lemon peel.

Ingredients you will need

Lemon Juice

Lemon Peel

Cream

Egg

Pour over crust.

Ingredients you will need

Crust

Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches.

Equipment you will use

Oven

Spatula

Frying Pan

Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Loosely cover and refrigerate 8 hours or overnight before serving.

Equipment you will use

Wire Rack

Oven

Frying Pan

Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. In chilled small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Spoon onto cheesecake. Top with berries and lemon twists.

Ingredients you will need

Powdered Sugar