Blossoming Berry Cheesecake

Beaten egg whites give this cheesecake a lighter-than-air texture. The rich sour cream topping makes it the most irresistible dessert.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed (about 1 cup crumbs)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
2 eggs, separated
2 pkg. (8 oz. each) brick cream cheese, softened
½ cup sugar
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1½ tsp. vanilla, divided
1 cup sour cream
2 Tbsp. sugar
1 cup sliced strawberries
½ cup fresh raspberries

Directions

Heat oven to 325°F.

Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.; set aside.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.

Beat cream cheese, 1/2 cup sugar, lemon zest, lemon juice and 1/2 tsp. of the vanilla in large bowl with mixer on medium speed until well blended. Add egg yolks, 1 at a time, mixing on low speed after each just until blended. Gently stir in egg whites; pour over crust.

Bake 45 min. or until center of cheesecake is almost set. Mix sour cream, 2 Tbsp. sugar and remaining vanilla. Carefully spread over cheesecake. Bake an additional 10 min. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Refrigerate cheesecake 4 hours.

Top with strawberries and raspberries just before serving.