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Lingonberry Cheesecake  

A lemony cheesecake topped with a sweet and tart lingonberry preserves.
Course Cheesecake, Dessert
Cuisine All-American
Keyword cheesecake, cream cheese, lingonberry
Prep Time 20 minutes
Cook Time 50 minutes
refrigerate 1 day
Servings 12 servings
Calories 311kcal
Author Lynn / Turnips 2 Tangerines

Equipment

  • springform pan

Ingredients

  • 2 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 2/3 cup butter, melted
  • 3 8 oz package cream cheese, room temperature
  • 1 1/4 cups sugar
  • 3 eggs, lightly beaten l
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup Lingonberry Preserves
  • 1 teaspoon lemon juice

Instructions

  • Combine cracker crumbs, sugar and butter. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan. Place on a baking sheet. Bake at 350º for 10 minutes or until set. Place pan on a wire rack to cool.
  • In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla extract just until blended. Pour into crust. Return pan to baking sheet.
  • Bake for 45 to 55 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  • Meanwhile, place preserves in a small saucepan, add lemon juice. Stir and cook on low heat, until preserves are melted. Remove from heat and set aside to cool.
  • After 10 minutes, carefully run a knife around the edge of pan to loosen. Cool 30 minutes. Carefully spoon melted preserves over cheesecake. Cool 30 minutes longer. Refrigerate overnight.

Nutrition

Serving: 1g | Calories: 311kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 226mg | Potassium: 62mg | Fiber: 1g | Sugar: 34g | Vitamin A: 375IU | Vitamin C: 2.2mg | Calcium: 25mg | Iron: 1mg