Total Time
25hrs
Prep 24 hrs
Cook 1 hr

Ingredients Nutrition

Directions

  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.
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