Lemon Berry Cheesecake

For the crust:
In a medium-sized bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well combined. Press graham crumb mixture into the bottom of a 9″ spring form pan. Set aside.

For the filling:
Preheat oven to 300 F.

In the bowl of a stand mixer using the paddle attachment, cream together the cream cheese and sugar. Add eggs, one at a time, scraping down sides of bowl as needed. Add lemon juice and lemon zest. Continue to beat mixture for several minutes (4 to 5) on medium speed to incorporate some air into the batter. Add cornstarch and beat for an additional 3 to 4 minutes. Then gently stir in mixed berries keeping a few out.

Sprinkle the reserved berries directly on the base to ensure that every piece gets some berries. Pour filling over graham crumb base and smooth the top.

Bake at 300 F for 1 hour to 1 hour 15 minutes (depending on your oven) or until center of cheesecake is slightly jiggly. Cheesecake will continue to bake slightly once removed from the oven. When done, remove pan from oven and set on a wire rack to cool.

Once cooled to room temperature, refrigerate cheesecake for several hours or overnight. The cheesecake can also be frozen at this point by leaving it in the spring form pan and tightly wrapping the pan with plastic wrap.

When ready to serve … Garnish the cheesecake with a nice, thick layer of fresh whipped cream (recipe below), and fresh berries. You can also warm up some strawberry jam in the microwave for about 30-35 seconds and drizzle the liquified, warm jam over the whipped cream before you add the berries.

For the whipped cream:
Chill the bowl and whisk attachment from your stand mixer in the fridge for 20 minutes or in the freezer for 5 minutes.

Begin by whisking the cream using a mixer on medium-high speed for 2 or 3 minutes. Slowly pour in granulated sugar and vanilla extract. Turn mixer to high speed and whip the cream until it forms stiff peaks and will hold its shape.