Spring Berry Cheesecake

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Makes: 12  servings Prep 25 mins Bake 350°F1 hr 15 mins Cool 1 hr


  • 3/4 cup  graham-cracker crumbs
  • 1/4 cup  finely chopped walnuts
  • 1 tablespoon  firmly packed brown sugar
  • 2 tablespoons  butter or margarine, melted
  • 1 6 ounce container cream-style cottage cheese
  • 2 6 ounce packages cream cheese or Neufchatel cheese, at room temperature
  • 1 1/4 cups  granulated sugar
  • 1/2 teaspoon  grated lemon peel
  • 1 tablespoon  lemon juice
  • 1 teaspoon  vanilla extract
  • Pinch salt
  • 4 large eggs, at room temperature
  • 1 6 ounce container sour cream
  • 2 10 ounce packages frozen strawberries in light syrup, thawed
  • 1 pint  strawberries, thinly sliced
  • Strawberries, blueberries, and raspberries, for garnish
  • Lemon peel, for garnish


Make Crust::

1. Heat oven to 350 degree F. Butter an 8-inch springform pan. Combine crumbs, walnuts, butter, and brown sugar in small bowl until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside bottom and sides of springform pan with heavy-duty foil.

Make Filling::

2. Meanwhile, puree cottage cheese in food processor or blender until smooth. Beat cream cheese in large bowl at medium-high speed of electric miser until light and fluffy, about 2 minutes. Beat in cottage cheese. Gradually beat in granulated sugar, scraping side of bowl with rubber spatula, until completely smooth, 3 minutes. Reduce speed to medium; beat in lemon peel, lemon juice, vanilla, and salt. Add eggs one at a time, beating just until blended after each addition. Beat in sour cream just until smooth.

3. Pour filling over crust in pan; place in larger roasting pan. Place pan on oven rack. Pour enough hot water into roasting pan to come 1 inch up side of springform pan. Bake 1 hour 15 minutes, until center is just set. Remove cheesecake from hot water. Cool completely in pan on wire rack. Cover and refrigerate overnight. Just before serving, run knife around edge of pan and remove springform ring. Serve with Strawberry Sauce. Garnish with berries, if desired. Makes 12 servings.

Strawberry Sauce::

4. Puree strawberries in syrup in food processor or blender until smooth. Transfer to bowl and stir in sliced strawberries. Makes 3-1/3 cups.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)420,
  • Fat, total(g)24,
  • chol.(mg)130,
  • sat. fat(g)13,
  • carb.(g)45,
  • pro.(g)9,
  • sodium(mg)301,
  • Percent Daily Values are based on a 2,000 calorie diet
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