Star Spangled Cheesecake
2 packages (8 ounces each) cream cheese, soft
Imperial Sugar Extra Fine Granulated Sugar 2 large eggs
1 teaspoon fine grated lemon zest, no white bitter part
2 tablespoons lemon juice
1 tablespoon vanilla extract
Fresh blueberries and strawberries
Preheat oven to 375°F.
Butter a 9-inch springform pan. Combine graham cracker crumbs, melted butter and first listed sugar and press on bottom of the pan. Place in oven for 15 minutes. Reduce heat to 325°F.
Place springform pan on 2-3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water could penetrate thru foil. Place in a roasting pan and set aside.
On low-speed mix cream cheese and second listed sugar until smooth and no lumps remain. Add one egg and mix on low speed until mixture is lump free. Repeat with remaining egg, scraping well.
Add lemon zest and juice and vanilla and mix in. Scrape batter into springform pan.
Pour water into roasting pan about 1-inch high and place in oven and bake approximately 50-55 minutes until center is almost set.
Meanwhile mix sour cream, sugar, and vanilla extract. Set aside.
Remove cheesecake from oven and gently drop sour cream mixture in dollops onto cheesecake. Return to oven for an additional 10 minutes.
Place cheesecake at least 4 hours in refrigerator before cutting. Decorate with strawberries, raspberries, and blueberries.