Mixed Berry Cheesecake
Seems like a lot of work but it really is easy to make and worth the time...DELICIOUS!!
- 1 1/2 c
- graham crackers, crushed (10 crakers)
- 1 scoop(s)
- 6 Tbsp
- unsalted butter, melted
- 2 1/2 lb
- cream cheese at room temperature
- 1 1/2 c
- extra large eggs, at room temperature
- extra large egg yolks at room temperature
- 1/4 c
- sour cream
- 1 Tbsp
- lemon zest, grated (2 lemons)
- 1 1/2 tsp
- pure vanilla extract
- 1 c
- red jelly (not jam) such as currant raspberry or strawberry
- 1/2 pt
- sliced strawberries
- 1/2 Tbsp
- fresh raspberries
- 1/2 pt
- fresh blueberries
FOR THE TOPPING
To make the crust, combine the graham crackers, sugar and melted butter until moistened. Pour into a 9 inch springform pan. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
RAISE THE OVEN TEMPERATURE TO 450 DEGREES F
Cream the cream cheese and sugar in a bowl and mix with electric mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and ass the eggs and egg yolks, 2 at a time, mixing well. With mixer on low add the sour cream, lemon zest, and vanilla. Mix well and pour into the cooled crust.
TURN TEMPERATURE DOWN TO 225 DEGREES F
Bake for another 1 hour and 15 minutes.
Turn the oven off and open the door wide.
The cake will not be completely set in the center.
Allow the cake to sit in the oven with the door open for 30 minutes.
Take the cake out of the oven and allow it to sit at room temperature for another 2-3 hours, until completely cooled.
Wrap and refrigerate over night.
Remove cake from spingform pan by carefully running a hot knife around the outside of the cake. Leave cake on the base of the pan and place on a plate.
Heat the jelly until it turns to liquid.
Take off heat and mix into the berries.
Pour on top of cake while still warm.