Ingredients:
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted and cooled
2 lbs cream cheese, at room temperature
1 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
4 eggs, at room temperature
1 1/2 cups sour cream
3 tablespoons sugar
1/3 cup seedless raspberry preserves
1 cup strawberries, stems removed and sliced
1/2 cup raspberries
1/2 cup blueberries
Directions:
Preheat ove to 30 F.
To make the crust:.
In a food processor (fitted with a metal blade) combine the crumbs, sugar and melted butter.
Process until teh crumbs begin to stick together.
With your handpress the crumbs firmly on the bottom and 2 1/4 inches up the sides of a springform pan 9 inches in diameter and 2 1/2 inches deep.
Bake the crust for 10 minutes until set.
Remove from the oven and let cool.
To make the filling:.
In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract.
Using an electric mixer set on medium speed, beat until well blended.
Add the eggs, one at a time, beating after each addition just until combined.
Pour the filling into the cooled crust.
Bake until the edges are set but the cent still quiver slightly when the pan is shaken(about 1 hr and 10 mins.).
For the topping:.
Mean while, in a bowl stir together the sour cream and sugar.
When the cheesecake is done, spoon the sour cream mixture over the top.
Returen the cake to the over for 5 minutes longer to set.
Transfer to a rack to cool.
Cover with aluminum foil and refrigerate overnight.
In a large, heavy frying pan over medium heat, stir the preserves until melted.
remove from heat, add all the berries and toss to coat.
Run a knife around the pan sides to loosen the cake.
Mound the berries atop the cake.
Refrigerat for 30 mins or up to 2 hours
Remove foil and release the pan sides and serve.
Servings: 12
Time preparation: 60 min.
Time total: 120 min.