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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 envelope unflavored gelatin 1/4 cup cold water 24 ounces cream cheese, room temperature 1 cup sugar 1 cup sour cream, room temperature 2 tsp. finely grated lemon peel 1/3 cup fresh lemon juice 1 cup fresh raspberries 1 cup fresh blueberries
Directions
Lightly coat the inside of a 9 inch springform pan with cooking spray. Place the water in a small saucepan and sprinkle gelatin over. Let stand 1 minutes. Cook over low heat, stirring, until gelatin is completely dissolved. Remove pan from the heat. Beat together cream cheese and sugar in a large bowl until smooth. Beat in sour cream. Stir in gelatin mixture, lemon peel and lemon juice. Pour into the prepared pan. Cover and refrigerate at least 4 hours until set.
To Serve: Heat a knife under hot water and wipe dry. Run the warm knife around the inside edge of the springform pan. Remove pan sides. Arrange berries on top of cheesecake. Slice with a warm knife and serve.
Serves 8 to 12.
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