Mixed Berry Cheesecake

Author: Audra

Yield: 1- 7 inch cheesecake

Ingredients

For the Crust:
8 graham crackers, crushed
4 tablespoons of butter, melted
For the Filling:
1.5 lbs. of cream cheese (3, 8 oz packages) room temperature
1 cup sugar
3 eggs plus one yolk, room temperature
1½ teaspoons vanilla extract
zest of 1 lemon
2 tablespoons sour cream
Topping:
⅔ cup jelly (not jam any red or berry flavor would work- I used blackberry jelly)
3 cups fresh berries, cut in half if too big.

Instructions

Preheat oven to 350F. Combine the graham cracker crumbs and butter until moistened. Press into the bottom of a 7 inch spring form pan, bringing it up and inch or so along the sides.
Bake for 8 minutes and allow to cool. Increase heat to 450F.
In a large bowl of a mixer fitted with a paddle attachment, mix together the cream cheese and sugar until fluffy and smooth.
Add the eggs and yolk, mixing well, but only until just combined. (don't over-mix!)
Add the vanilla, lemon zest and sour cream and mix on low speed until smooth.
Pour batter into the cooled crust. Bake for 12 minutes, and then reduce head to 225F. Bake for 60 minutes. (The cake will still be wobbly in the middle.)
Turn the oven off and leave it ajar, letting the cheesecake cool for 30 minutes inside the oven. Let it cool for another 2-3 hours in room temperature and then cover and cool in the fridge for at least a couple hours or overnight.

For the berry sauce:

Add the jelly to a small saucepan and let it thin out and melt a bit. Add the berries and gently toss to coat. Pile the berries on top of the cheesecake, chill until ready to serve.

Notes

*I wanted a small but thick cheesecake so I used a 7 inch springform. If you'd prefer to use a 9 inch you don't have to change the recipe, but the cheesecake just won't be as thick. I do suggest adding 2 extra graham crackers and 2 tablespoons of butter to the crust

Recipe adapted from: The Food Network

Recipe by The Baker Chick at https://www.thebakerchick.com/mixed-berry-cheesecake/