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Hands-on Time
18 Mins
Total Time
11 Hours 23 Mins
Yield
Serves 14 (serving size: 1 slice)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 325°.

Step 2

To prepare crust, combine crumbs, melted butter, 2 tablespoons sugar, and cinnamon in a medium bowl.

Step 3

Wrap 2 layers of foil around bottom and outside of a 9-inch springform pan; coat inside of pan with cooking spray. Firmly press crust mixture into bottom and 1/2 inch up sides of pan.

Step 4

Bake at 325° for 10 minutes. Cool completely on a wire rack.

Step 5

To prepare cheesecake, place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add sugar and next 3 ingredients (through vanilla); beat well. Add eggs, 1 at a time, beating well after each addition.

Step 6

Pour cheesecake batter over cooled crust. Place springform pan in a shallow roasting pan; add enough hot water to come halfway up sides of springform pan.

Step 7

Bake at 325° for 1 hour and 20 minutes or until center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Step 8

To prepare topping, combine berries, sugar, lemon rind, and lemon juice in a small bowl; let stand 30 minutes. Spread preserves over top of cheesecake; top with fruit mixture.

Gluten-Free Baking

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