Berry Lemon Cheesecake – It’s fluffy, light, refreshing, and savory! Most cheesecakes are dense and filling, which bad, but it’s nice to not feel stuffed after dessert. T.W.O. loved the combination of the lemon, berries, cream cheese and eggs that created a light, mousse-like treat and are excited to share this masterpiece with our readers. We guarantee that this will be a hit at your next dinner party, family barbeque or date night. Cheers Lemon Week!

Ingredients:
 3 cups graham cracker crumbs
 1/3 cup butter, melted
 ½ cup granulated sugar
 2- 8 ounces packages of cream cheese, softened
 2- 8 ounce packages of Neufchâtel, softened
 1 cup granulated sugar
 4 large eggs
 1/3 cup fresh lemon juice
 zest from 1 lemon
 ¼ cup corn starch
 2 cups fresh blackberries
 Fresh whipped cream for topping
Preheat oven to 300ᴼF.
In a bowl, combine graham cracker crumbs, melted butter and sugar. Mix until the crumbs are sticking together. Press crumb mixture in a 9” spring form pan. Make sure that the crumbs are evenly distributed on the bottom and sides. Set aside.

Using a KitchenAid mixer, cream together the cream cheese and sugar until fluffy. Add the eggs, one at a time, mixing for about 1 minute each. Before adding an egg, make sure you scrape the sides of the bowl. Add lemon juice and zest and mix for about 3 minutes. Next, mix in cornstarch and beat for an additional 3 minutes until fluffy.

Using a flexible spatula, carefully mix in the berries. You don’t want the berries to break.
Pour the cheesecake mixture in over the graham cracker crust.

Bake for 1 hour or until a toothpick comes out clean. Set on a wire rack to cool for about 40 minutes.

Cover the cheesecake and place in the refrigerator overnight.
When you are ready to serve, add a layer of fresh whipped cream to the top of the cake along with some mixed berries and a lemon garnish!

Happy Lemon Week and Happy Baking!