Featured Product: Nancy’s Cream Cheese
Graham Cracker Crust
- 2 cups Graham Cracker Crumbs
- ½ cup Butter, melted
- ¼ cup Cane Sugar
- 1 cup Heavy Whipping Cream
- 2 Tubs Nancy’s Cream Cheese, (8 oz.)
- 2/3 cup Powdered Sugar
- 1 teaspoon Vanilla
- ½ teaspoon Fresh Lemon Juice
- 3 cups Strawberries, Blueberries and Blackberries, plus more for garnish
- 2 tablespoons Honey
Prepare a standard spring form pan with a light coating of butter and parchment paper (bottom and sides). Combine graham cracker crumbs, butter and sugar in a small mixing bowl. Pour the mixture into a spring form pan, pressing to the bottom.
In a small mixing bowl, beat the heavy whipping cream until stiff peaks form. Separately, combine the cream cheese, powdered sugar, vanilla and lemon juice. Beat until smooth. Gently fold the whipped cream into the cream cheese mixture. Divide the filling into the prepared crust. Chill for 4 hours.
Add topping ingredients to the blender and puree. Set aside until cheesecake is set. Gently top the cheesecake with the berry mixture. Return to the freezer for an additional 2-4 hours.
Remove the cheesecake from the spring form pan. Allow the cheesecake to rest at room temperature for 15 minutes and top with additional fresh berries to serve.