Star-Spangled Berry Lemon Cheesecake

• 1 cup Graham Cracker Crumbs
• 1/4 cups Sugar
• 1/4 cups Melted Butter
• 24 ounces, weight Softened Cream Cheese
• 14 ounces, fluid Sweetened, Condensed Milk
• 3 Large Eggs
• 2 whole Lemons, Zested
• 1/2 whole Lemon, Juiced
• 3 Tablespoons Vanilla Extract, Divided Use
• 1/2 cups Whipping Cream
• 1/4 cups Powdered Sugar
• 1 cup Blueberries
• 1 cup Raspberries
• 4 Large Strawberries, Sliced

1. Heat oven to 300u0b0F. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly onto bottom of 9-inch springform pan.
2. Beat cream cheese in large bowl with electric mixer until fluffy. Add sweetened condensed milk, continuing to mix at low speed; mix until smooth. Add eggs, lemon zest, lemon juice, and 2 teaspoons vanilla; mix just until blended. Pour filling into pan on top of the crust. Bake for 50 to 55 minutes or until center is set. Cool and then chill in the fridge.
3. In a large bowl, add whipping cream, sugar, and the last teaspoon of vanilla. Whip with an electric mixer until peaks form. Fill a pastry bag with a small tip with the whipped cream mixture, and draw a big star on the top of your cooled cheesecake (see photo), making sure to leave a 1/2 inch border around the edge of the cake to fit a border. Fill in the star with whipped cream, and top with berries. Pipe a small border around the edge of the cake and cover with berries as well, and the fill in the spaces with the rest of the cream. Enjoy!

graham cracker crumbs, ubc, ubc, cream cheese, milk, eggs, lemons, lemon, vanilla, whipping cream, ubc, blueberries, raspberries, strawberries

Taken from tastykitchen.com/recipes/holidays/star-spangled-berry-lemon-cheesecake/ (may not work)