Lemon Cheesecake with Fresh Berry Topping Recipe
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 This recipe for Lemon Cheesecake with Fresh Berry Topping, by Katie Villa, is from The Donovan Family Online Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Katie Villa
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 8-ounce packages cream, room temperature
2 c. sugar
2 tbl. Grand Marnier, other orange liquer or orange juice
8 large eggs
2 c. sour cream
3/4 c. plus 2 tbl. lemon juice
4 tbl. grated lemon peel
2 1/2 pint baskets raspberries
2 1/2 pint blackberries
1/3 c. apricot preserves
3 tbl. water
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Directions: |
Directions:Preheat oven to 300º. Generously butter 2 9-inch diameter springform pans with 2 3/4 inch sides.
Using electric mixer, beat cream cheese in large bowl until light. Add sugar and Grand Marnier and beat until thoroughly combined.
Add eggs, one at a time, beating well after each addition. Fold in sour cream, lemon juice and lemon peel.
Divide batter between prepared pans.
Bake chessecakes until outsides are set but centers still move slightly when pans are shaken, about 1 hour 15 minutes. Transfer cheesecakes to racks to cool. Cover with plastic wrap and refrigerate cakes overnight.
Run small sharp knife around pan sides to loosen cheesecakes to platters. Toss berries gently in large bowl. Mound berries on chessecakes, leaving 1-inch border. Heat preserves with water in heavy small saucepan over medium heat, stirring until melted. Brush warm glaze over berries. (Can be prepared 1 day ahead. Cover loosely and refrigerate.) Cut into wedges and serve. |
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Number Of
Servings: |
Number Of
Servings:Makes 2 9-inch cakes |
Personal
Notes: |
Personal
Notes: This was one of the desserts at Denise and Herbs reception on Oakdale Street. There is no graham cracker crust.
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