From Sandi's Recipe File - Lemon Bumbleberry Cheesecake

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"Lemon Bumbleberry Cheesecake"

Recipe Source:
May 1999 Issue
Reader's Digest

Serving Size: Makes 8 servings

Amount Ingredient

2 packages (250 g each) softened regular or light cream cheese

1/2 cup sugar

3 tablespoons lemon juice

1 teaspoon grated lemon zest

2 eggs

1 graham crumb crust

Garnish: strawberries, blueberries, raspberries, lemon zest and sprigs of mint

Preparation Instructions:

Mix cream cheese with sugar in mixer until smooth. Stir in lemon juice and zest. Add eggs, one at a time, mixing on low speed until just blended.
Pour batter into crust.
Bake at 350 degrees for 30 minutes or until center is almost set. Cool. Cover and refrigerate for 3 hours or overnight. Garnish with strawberries, blueberries, raspberries, lemon zest and sprigs of mint. Makes 8 servings.

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