This is guaranteed to please, you can count on this cheesecake and quite honestly how many things in life can you say that about? Not many. I have to confess that this is not really my recipe, it started out from Ina Garten's "Family Style" cookbook and I have stayed close to the original. If you don't yet own any Ina Garten cookbooks what are you waiting for? Think of them as an investment with tremendous return, you will use them again and again. This crust is a little different and I've cut down on the sugar and eggs but basically it's her genius! One of my daughters asked for this instead of a birthday cake.
You can change the topping to whatever fruit you love, any red jelly seems to work whether you're using strawberries, red currants or raspberries and I've also used blackcurrant jelly with blueberries which was wonderful. You could also try a combination of berries for a very berry cheesecake. Your choice.
Here's what you'll need:
1 1/4 cups of Graham Cracker crumbs
2 tablespoons of sugar
1/3 cup of melted butter
2 lbs of cream cheese
1 1/4 cups of sugar
1/4 cup of sour cream
Zest and juice of a lemon
1 teaspoon of vanilla extract
Berries of your choice
1 cup of red currant jelly for red berries or blackcurrant jelly for blueberries, blackberries or blackcurrants
Heat the oven to 350 F.
Make the graham cracker crust by following the directions on the package. Bake for 8 minutes and allow to cool.
Beat the cream cheese and sugar together.
Add the eggs one at a time and scrape down after each.
Add the sour cream, vanilla, lemon zest and juice. Mix to combine.
Pour onto the cooled graham cracker crust.
Place in the oven and after 15 minutes turn down to 225F. Bake for approximately 1 1/4 hours. Turn off the oven and leave for another 1/2 hour. Remove from oven and leave to come to room temperature. Then refridgerate.
When fully chilled, make the topping.
Melt the jelly in a pan and add the fruit, gently tossing so that it is all coated with the liquid. Pour over the cheesecake and serve.
It's pure bliss!