Description
Classic cheesecake easily made with a food processor.
Ingredients
- FOR THE CRUST:
- 1-¾ cup Graham Cracker Crumbs
- ¼ cups Unsalted Butter, melted
- FOR THE CHEESECAKE:
- 2 packages (8 Oz. Size) Cream Cheese, Softened
- 2 cups Sour Cream, Room Temperature
- 1 cup Granulated Sugar
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Lemon Zest
- 3 Tablespoons Lemon Juice
- 3 whole Large Eggs, Room Temperature
- FOR THE WHIPPED CREAM TOPPING:
- 1 cup Whipping Cream
- 1 Tablespoon Powdered Sugar, Plus More For Dusting
- 2 cups Fresh Berries And Cherries
Preparation
Preheat oven to 350ºF. Grease an 8-inch springform pan.
Make the crust by mixing all the crust ingredients together in a food processor. Press the mixture onto the bottom of the springform pan. Bake crust for 10 to 12 minutes. Set aside to cool. Turn down oven temperature to 250ºF.
In a clean and dry food processor. mix cream cheese, sour cream, sugar, vanilla extract, lemon zest and juice until combined. Add eggs, one at a time, until incorporated. Pour the filling in the prepare pan.
Bake for 80 to 90 minutes, or until the edge of the cheesecake is puffed but the centre is still wobbly and wet looking. Turn off the oven and, with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least 1 hour.
Remove from the oven. Chill overnight. Remove cake from springform pan and place on the serving plate.
To prepare the topping, whisk the whipping cream and powdered sugar until it holds firm peaks. Gently spread a thick layer of whipped cream on top of the cake. Garnish with the berries and cherries. Sprinkle powdered sugar on top before serving.
