Cheesecake with Fresh Berries
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 1 tablespoon vanilla extract
- 1 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup graham cracker crumbs
- 4 large eggs
- 3/4 cup sour cream
- powdered sugar
- 1 teaspoon grated lemon peel
- 1/2 cup (1 stick) unsalted butter, room temperature
- Carbohydrate 27 g(9%)
- Cholesterol 155 mg(52%)
- Fat 31 g(48%)
- Fiber 0 g(0%)
- Protein 15 g(31%)
- Saturated Fat 17 g(87%)
- Sodium 568 mg(24%)
- Calories 451
Preparation Preheat oven to 325°F. Butter bottom and sides of 9-inch-diameter springform pan. Place cracker crumbs in pan. Rotate pan to coat bottom and sides. Blend cheese in processor until creamy. Add sugar and butter and process until smooth. Add eggs 1 at a time, processing until blended after each addition. Add sour cream, vanilla, cornstarch and lemon peel; process until smooth. Pour cheese mixture into graham cracker-lined pan. Bake cheesecake until filling is set, about 1 hour 10 minutes. Transfer to rack and cool completely. Chill 4 hours. (Can be prepared 1 day ahead. Cover; keep chilled.) Cut around sides of pan to loosen cheesecake. Remove pan sides. Arrange berries over top of cheesecake. Sift powdered sugar over.
Preparation Preheat oven to 325°F. Butter bottom and sides of 9-inch-diameter springform pan. Place cracker crumbs in pan. Rotate pan to coat bottom and sides. Blend cheese in processor until creamy. Add sugar and butter and process until smooth. Add eggs 1 at a time, processing until blended after each addition. Add sour cream, vanilla, cornstarch and lemon peel; process until smooth. Pour cheese mixture into graham cracker-lined pan. Bake cheesecake until filling is set, about 1 hour 10 minutes. Transfer to rack and cool completely. Chill 4 hours. (Can be prepared 1 day ahead. Cover; keep chilled.) Cut around sides of pan to loosen cheesecake. Remove pan sides. Arrange berries over top of cheesecake. Sift powdered sugar over.
