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| Servings |
Ingredients
For the Crust
- 2 ready-made Graham Cracker crusts (6 oz Keebler)
For the Filling
- 40 oz cream cheese (softened, 5 packages)
- 1 ¾ cups sugar
- 5 large eggs (plus 2 yolks)
- ¼ cup sour cream
- 2 tsp fresh grated lemon zest
- 1 tsp pure vanilla extract
For Cheesecake Topping
- 3 cups sour cream
- ¾ cup sugar
- Juice of 1/2 lemon
- ½ tsp salt
For Berry Topping
- 1 pint fresh berries of your choice (I used 1 pint each - strawberries, blueberries, and blackberries)
- 14 oz Marie's Glaze for Strawberries (found in produce section of store)
Ingredients For the Crust
For the Filling
For Cheesecake Topping
For Berry Topping
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Instructions
- Preheat oven to 375°F. In a large mixing bowl, beat together softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Add sour cream, lemon zest and vanilla, mixing until well combined. Pour into two 8-inch ready-made graham cracker pie shells. Bake for 10 minutes. Without removing cheesecakes from oven, reduce oven temperature to 250°F and bake for about 70 minutes (1 hour and 10 minutes). Cheesecake is done when toothpick comes up clean. Allow cheese cakes to cool. Meanwhile, make cheesecake topping. In a bowl, whisk or beat together sour cream, sugar, lemon and salt until smooth and creamy. When cheesecake has completely cooled, spread topping evenly over cakes. Bake at 350°F for 10 minutes. Refrigerate for several hours or overnight.
For Berry Topping
- Gently mix together fresh berries and half of the container of Marie's Glaze for Strawberries. Pour over finished cheesecake and serve chilled or room temperature.
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