"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Berries and Cream Cheesecake Recipe

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This recipe for Berries and Cream Cheesecake, by , is from Our Favorite Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, October 1, 2008


2 tbsp. granulated sugar
Grated peel of 1 lemon, plus 2 tbsp. lemon juice
3/4 c. blueberry preserves
3/4 c. blueberries, plus more for garnish
3/4 c. chopped strawberries, plus slice strawberries for garnish
8 oz. cream cheese, softened
1/4 c. confectioners sugar
1 tsp. pure vanilla extract
1 1/2 c. heavy cream, chilled
2 12oz.Pound cakes, sliced crosswise, 1/2 in thick

In a small saucepan, bring 1/3 cup water, the granulated sugar and the lemon peel to a boil, stirring until the sugar is dissolved. Remove from the heat and stir in the lemon juice.

In a medium saucepan, combine 1/4 cup water, the preserves, and the berries and cook over medium heat, stirring until thickened. about 15 min. Let cool.

Meanwhile, using an electric mixer, mix together the cream cheese, confectioners' sugar and vanilla. In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

Line the bottom of a 9-inch springform pan with a layer of pound cake slices, cutting to fit as needed. Brush with the lemon syrup and spread half the berry sauce on top. Spoon half the cream cheese mixture over the berries. Repeat the layers with the remaining ingredients.

Cover the cake with plastic wrap and refrigerate for at least 5 hours or overnight. Release from the springform pan and top with more berries before serving.

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