Triple-berry Cheesecake

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 cups graham cracker crumbs
• 1 1/4 cups sugar, plus
• 3 tablespoons sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 lbs cream cheese, room temperature
• 2 tablespoons fresh lemon juice
• 2 teaspoons kirsch liqueur
• 4 eggs, room temp
• 1 1/2 cups sour cream
• 1/3 cup seedless raspberry preserves
• 1 cup strawberry, sliced
• 1/2 cup raspberries
• 1/2 cup blueberries

Recipe

• 1 preheat oven to 350°f.
• 2 to make crust, combine crumbs, 1/4 cup of sugar and melted butter in a food processor and process until the crumbs begin to stick together.
• 3 press crumbs firmly onto bottom and 2 1/2 inches up sides on 9-inch springform pan.
• 4 bake crust for 10 minutes and cool.
• 5 in large bowl, combine cream cheese, 1 cup sugar, lemon juice and kirsch.
• 6 beat with electric mixer until blended.
• 7 add eggs, one at a time, beating after each addition.
• 8 pour onto cooled crust.
• 9 bake until edges are set, about 1 hour and 10 minutes.
• 10 in a bowl, stir together sour cream and sugar.
• 11 spoon over top of baked cheesecake.
• 12 return to oven for another 5 minutes.
• 13 transfer to rack to cool.
• 14 cover with foil and refrigerate overnight.
• 15 in large sauté pan over medium heat, stir preserves until melted.
• 16 remove from heat add berries and toss to coat.
• 17 mound berries atop cake.
• 18 refrigerate 30 minutes.
• 19 remove from springform pan.