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 minutesminutes
Cook Time 50 minutesminutes
refrigerate 1 dayday
Servings 12servings
Calories 311kcal
Author Lynn / Turnips 2 Tangerines
Equipment
springform pan
Ingredients
2 1/2cupsgraham cracker crumbs
1/4cupsugar
2/3cupbutter, melted
38 oz packagecream cheese, room temperature
1 1/4cupssugar
3eggs, lightly beatenl
3tablespoonslemon juice
1tablespoonlemon zest
1teaspoonvanilla extract
1cupLingonberry Preserves
1teaspoonlemon 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.