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Star-Spangled Berry Lemon Cheesecake

A perfect cheesecake to prep for eats for 4th of July or any American patriots holiday!

recipe by Sabrina W. for eat.drink.and be merry.

yields 10 to 12 servings
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 large eggs
zest from 2 lemons
3 teaspoons vanilla extract
1/2 cup whipping cream
1/4 cup powdered sugar
1 cup blueberries
1 cup raspberries
4 strawberries

Heat oven to 300°F. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly onto bottom of 9-inch springform pan.

Beat cream cheese in large bowl with electric mixer until fluffy. Add sweetened condensed milk at low speed; mix until smooth. Add eggs, lemon zestl and 2 teaspoons vanilla; mix just until blended. Pour filling into pan. Bake 50 to 55 minutes or until center is set. Cool and then chill in the fridge.

In a large bowl, add whipping cream, sugar, and last teaspoon of vanilla. Whip with an electric mixer until peaks form. Fill pastry bag with a small tip with whip cream, and draw a big star on the top of your cooled cheesecake, making sure to leave a 1/2 inch of the cake to fit a border. Fill in the star with cream, and top with berries. Pipe a small border and cover with berries as well, and the fill in the spaces with the rest of the cream. Enjoy!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being