This luscious cheesecake is a showcase for the season's freshest, sweetest berries. With all its red, white, and blue, it's perfect for your next Fourth of July party or summer gathering.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary test

hands-on:
18 mins
total:
11 hrs 23 mins
Yield:
Serves 14 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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

  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

305 calories; fat 8.5g; saturated fat 4.7g; mono fat 2.2g; poly fat 0.6g; protein 9.1g; carbohydrates 48g; fiber 1.4g; cholesterol 66mg; iron 0.5mg; sodium 375mg; calcium 212mg.
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