- 8 tablespoons unsalted butter, melted
- 24 2 1/2-inch graham cracker squares, finely crushed (2 cups)
- 1/4 cup sugar
- Pinch salt
- 2 10 ounce pkgs. queso fresco, softened
- 2 8 ounce pkgs. cream cheese, softened
- 1 1/4 cups sugar
- 4 eggs
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Blueberries and strawberries or raspberries, for decorating
1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the sides of the pan. Brush 2 Tbs. of the butter on the bottom and up the sides of the lined pan.
2. In a large bowl, stir together the graham cracker crumbs, sugar, and salt. Stir in the remaining 6 Tbs. butter until evenly coated. Press the crust into an even layer on the bottom of the prepared pan. Bake for 15 minutes or until toasted. Let cool slightly.
3. Meanwhile in a very large bowl, beat the queso fresco, cream cheese, sugar, eggs, lemon zest, and lemon juice with an electric mixer until fluffy, about 2 minutes. Spread the filling over the crust. Bake about 45 minutes, or until a 2 1/2-inch area around the outside edge appears set when gently shaken.
4. Let the cake cool at room temperature for 1 hour, then refrigerate until well chilled, about 3 hours. Arrange the berries in a flag pattern, pressing them lightly into the cake, before serving.
Make Ahead Tip
- The cheesecake can be refrigerated for up to 3 days. Decorate with the berries the day you serve it.
Nutrition Facts Servings Per Recipe: 18; Amount Per Serving: cal. (kcal): 363, Fat, total (g): 24, chol. (mg): 102, sat. fat (g): 13, carb. (g): 30, Monounsaturated fat (g): 6, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 1, sugar (g): 23, pro. (g): 10, vit. A (IU): 758, vit. C (mg): 11, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 24, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 390, Potassium (mg): 140, calcium (mg): 222, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.