Very Berry Cheesecake

 Very Berry Cheesecake

Here's a pretty dessert for your July 4th get together.  Creamy cheesecake topped with a trio of delicious, patriotic toppings including strawberries, blueberries, and sweetened whipped cream! 

Very Berry Cheesecake 
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1 1/4 cups graham cracker crumbs 
5 tablespoons butter, melted 
3 tablespoons sugar 
3/4 cup sugar 
3 (8 oz.) blocks cream cheese, room temperature. 
2 eggs 
1 teaspoon  pure vanilla 
1 teaspoon lemon juice 
pinch of salt 
2 cups sour cream 
1/2 cup sugar 
1 teaspoon pure vanilla 
1/3 cup of apricot jam 
2 teaspoons water 

Preheat oven to 350 degrees.  In a medium bowl, combine crust ingredients together until well combined and press into a 9″ spring form pan, pressing crumbs into bottom and about 1/2 to 1 inch up sides of pan. 

Combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth. Add the eggs, one at a time, beating between each addition. Add the vanilla, lemon juice and salt and beat until smooth and creamy. Pour into crust. Bake at 350 degrees for 35-45 minutes.  Mix together sour cream, sugar and vanilla and set aside. 

When cheesecake is finished baking, remove it from the oven and turn down the heat to 325 degrees. Pour topping over hot cheesecake, gently spreading to edges. Return cheesecake to oven and bake for an additional 12-15 minutes.  Allow to cool to room temperature while still in pan.  Then refrigerate cheese cake for two to three hours before removing from pan.  Top cake with blueberries and strawberries.  

Heat jam and water together. Whisk. Add more water if necessary to get a consistency of thin honey which you can easily brush on fruit with a pastry brush.  Pour glaze over fruit and cake and brush on extra glaze if necessary. 

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