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Desserts

Blossoming Berry Cheesecake

Blossoming Berry Cheesecake recipe
photo by:kraft
Beaten egg whites give this cheesecake a lighter-than-air texture. The rich sour cream topping makes it irresistible.
time
prep:
25 min
total:
5 hr 20 min
servings
total:
16 servings
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What You Need

1
cup  graham cracker crumbs
3
Tbsp.  sugar
3
Tbsp.  butter or margarine, melted
2
 eggs, separated
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar
1
tsp.  grated lemon zest (optional)
1
Tbsp.  lemon juice (optional)
1-1/2
tsp.  vanilla, divided
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
Tbsp.  sugar
1
cup  sliced strawberries
1/2
cup  fresh raspberries

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes; set aside.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat cream cheese, 1/2 cup sugar, lemon peel, juice and 1/2 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add egg yolks, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in egg whites; pour over crust.

BAKE 45 minutes or until center is almost set. Mix sour cream, 2 Tbsp. sugar and remaining 1 tsp. vanilla. Carefully spread over cheesecake. Bake an additional 10 minutes. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with strawberries and raspberries just before serving. Garnish with fresh mint, if desired. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
Savor a serving of this indulgent special-occasion dessert. One cheesecake makes enough for 16 servings.
Park Avenue Cheesecake
Omit graham cracker crumbs. Increase sugar for the crust to 1/3 cup and butter to 1/2 cup (1 stick). To prepare the crust, beat the 1/2 cup softened butter or margarine and 1/3 cup sugar with electric mixer on medium speed until light and fluffy. Blend in 1/4 tsp. vanilla. Add 1 cup flour; mix well. Reserve 1/2 cup of the dough; spread remaining dough onto bottom of 9-inch springform pan. Spread reserved 1/2 cup dough 1-1/4 inches up side of pan. Bake at 325°F for 10 minutes; cool. Prepare cheesecake filling as directed; pour into crust. Bake as directed.
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