| For the crust: | |
| graham cracker crumbs | 1 1/4 Cup |
| unsalted butter (melted) | 6 tspn |
| sugar | 1/4 Cup |
| For the cheesecake: | |
| cream cheese (room temperature) | 5 8oz packages |
| sour cream | 1 Cup |
| lemon zest | 1 |
| eggs | 4 |
| salt | 1 tspn |
| sugar | 1 1/2 cup |
| vanilla paste | 1 tspn |
| all purpose flour | 1/4 cup |
| berry toping: | |
| raspeberry preserve | 1/4 cup (melted) |
| any fruit |
1) Preheat your oven to 325 degrees. Line the outside of a 10 by 3” spring form pan with aluminum foil, spray it with non stick cooking spray and set aside. 2) In a large bowl, mix together the crust ingredients until it forms a coarse crumbly mixture. Pour it into your prepared pan and press it evenly. Bake for 8 minutes and set aside while you make your filling.
3) In the bowl of a standing mixer fitted with a whisk attachment, mix together all of the filling ingredients for about 1 minute or until thoroughly combined. 4) Pour the mixture over your crust, and bake for 1 hour and 20 minutes exactly. 5) Cool completely at room temperature then transfer to a fridge and cool overnight.
6) Add the preserves in a small pan and just heat it up enough to make the preserves a little easier to drizzle. Drizzle the preserves evenly over the top, and scatter your fresh berries all over the top. Place it on a pretty platter and enjoy!