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Lemon Cheesecake with Fresh Berry Topping
Lemon Cheesecake with Fresh Berry Topping
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Prep Time:
30 minutes
Total Time:
11 hours
Indulge in a unique lemon-ginger cheesecake that is worth every moment of anticipation.
Ingredients:
  • 1 3/4 cups crushed gingersnap cookies (about 35 cookies)
  • 6 tablespoons butter or margarine, melted
  • 1 tablespoon brown sugar
  • 3 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup whipping cream
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 1 tablespoon powdered sugar
  • 1 pint blueberries
  • 2 cups raspberries
  • Lemon twists
Instructions:
  • Preheat oven to 350°F. Cover the outside of a 9-inch springform pan with foil to avoid leaks. Grease the inside of the pan with cooking spray. Combine crust ingredients in a small bowl and press the mixture onto the bottom of the pan. Bake the crust for 5 to 7 minutes until firm. Allow it to cool for 5 minutes at room temperature, then lower the oven temperature to 325°F.
  • In a large bowl, use an electric mixer on medium speed to beat cream cheese and sugar for 2 minutes until smooth. Add eggs one at a time, beating well after each addition. Then, on low speed, mix in cream, lemon juice, and lemon peel until combined. Pour the mixture over the crust.
  • Bake for 1 to 1 hour 10 minutes, or until the edge of the cheesecake is set at least 2 inches from the edge of the pan while the center still jiggles slightly. Gently run a small metal spatula around the edge of the pan to loosen the cheesecake. Turn off the oven and open the door at least 4 inches. Allow the cheesecake to rest in the oven for 30 minutes. Afterward, let the cheesecake cool in the pan on a cooling rack for 30 minutes. Cover loosely and refrigerate for at least 8 hours or overnight before serving.
  • To finish, gently loosen the sides of the pan with a small metal spatula, then remove the pan's side. In a chilled small bowl, whip together heavy cream and powdered sugar on high speed until soft peaks form. Dollop the whipped cream on top of the cheesecake and garnish with berries and lemon twists.

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