Ingredients:
1 1/4 cups graham cracker crumbs
3 tablespoons white sugar
1/4 cup butter or 1/4 cup margarine, melted
24 ounces cream cheese, softened
3/4 cup sugar, white
5 teaspoons cornstarch
3 eggs, large
1 egg yolks
2/3 cup whipping cream
2 teaspoons vanilla extract, pure
1 teaspoon lemons, rind of, finely shredded
3/4 cup blueberries, fresh, washed and dried
3/4 cup raspberries, fresh, washed and dried
1/2 cup blackberries, fresh, washed and dried
Directions:
Preheat oven to 350 degrees.
Graham Cracker Crust In small bowl combine crumbs and sugar.
Add melted butter and blend well.
Press crumbs evenly onto bottom of a greased 9″ springform pan.
Set aside.
Cheesecake Filling In large bowl combine cream cheese, sugar and cornstarch.
Beat with mixer till smooth.
Add eggs and yolk, one at a time until well blended.
Stir in whipping cream, vanilla extract and lemon peel.
Fold in blueberries gently.
Pour the cream cheese mixture over the graham cracker crust.
Drop the raspberries and blackberries randomly over top of cheesecake a few at a time.
They will slowly sink into the cake.
Bake at 350 degrees for 15 minutes.
Lower temperature to 225 degrees and bake for 1 hour and 15 minutes.
(Cook until the center no longer looks wet or shiny) Run a knife around the inside edge of the cheesecake pan.
Chill, uncovered, overnight.
You could also add strawberries to the berry mixture– make sure not to exceed 2 cups of fruit in all. I have also made this cake with just one of the above listed berries.
Servings: 12-18
Time preparation: 10 min.
Time total: 70 min.