Lemon Berry Cheesecake

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by Kara Kimbrough 

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Nonstick cooking spray

 1 cup graham cracker crumbs (can substitute shortbread or other favorite hard cookies)

 1 (8-ounce) package cream cheese

 2 cups cottage cheese

 3 large eggs

 3/4 cup sugar, plus more for the berries

 1 tablespoon grated lemon zest

 1/4 cup fresh lemon juice

 2 tablespoons all-purpose flour

 1 teaspoon vanilla extract

 Sliced strawberries, blueberries, raspberries, and blackberries

 

Preheat oven to 375 degrees F. Spray a 9-inch springform pan with cooking spray. Use the bottom of a glass or measuring cup to press the graham cracker or cookie crumbs into the bottom of the prepared pan. Spray the crust lightly with cooking spray.

    

In a blender, combine cream cheese, cottage cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or for best results, chill overnight.

     

Toss the berries in a bowl with a little water and a sprinkle of sugar. When cheesecake is firm, lightly spread sugared berries over the top.

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