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Lemon Cheesecake w/ Fresh Berry Topping

Source of Recipe


Bon Appetit, I think



List of Ingredients



• 10 - 8 oz. cream cheese - room temperature
  
• 2 c. sugar
  
• 2 T. Grand Marnier
  
• 8 large eggs
  
• 2 c. sour cream
  
• 3/4 c. + 2 T. fresh lemon juice
  
• 4 T. grated lemon zest
  
• 2 - 1/2 pint baskets raspberries
  
• 2 - 1/2 pint baskets blackberries
  
• 1/2 c. apricot preserves
  
• 3 T. water
  






Instructions



1. Preheat oven to 300 degrees. Generously butter two 9" springform pans.
   
   
2. Using an electric mixer, beat cream cheese in large bowl until light and fluffy. Add sugar and Grand Marnier and beat until thoroughly mixed. Add eggs one at a time, beating well after each. Fold in sour cream, lemon juice and lemon zest. Divide batter between prepared pans. Bake cheesecakes until outsides are set but centers still move slightly when pans are shaken, about 1 hour 15 minutes.. Transfer to racks to cool. Cover with plastic wrap and refrigerate overnight.
   
   
3. Run small sharp knife around pan sides to loosen cheesecakes, if necessary. Release pan sides. Transfer cheesecakes to platters. Toss berries gently in large bowl. Mound berries on cheesecakes, leaving a 1" border. Heat preserves with water in heavy small saucepan over medium heat, stirring until melted. Brush warm glaze over berries. Cover loosely and refrigerate until serving.