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Author Notes: This recipe is a mashup of Bill Smith's Atlantic Beach Pie and Taste of Home's Lemon Dream Cheesecake, with a little tweaking here and there. It's everything you want a cheesecake to be (rich and creamy balanced with citrus) with a hint of salt from the saltine cracker crust. Links for both inspirations are below. —Mary Catherine Tee
Saltine Cracker Crust
- 1 1/2 sleeves of salted saltine crackers
- 1 stick of salted butter, melted
- 2 tablespoons sugar
- Preheat the oven to 325 degrees. With your hands or with a food processor, crush crackers finely but not too finely (you want the cracker crumbs somewhere between the size of Panko and Rice Krispies).
- Transfer crumbs to a bowl. Add the sugar. Add the melted butter and mix until the mixture holds together. Press mixture into a springform pan, coming up about 1/2 inch on the sides.
- Chill for 30 minutes.
- Bake crust for 10 minutes. Remove and cool.
For the Cheesecake
- 2 pounds full fat cream cheese
- 1 cup sugar
- Zest of 1 lemon and 1 lime, zested fine
- Juice of above lemon and lime (about 1/2 cup)
- 2 tablespoons all purpose flour
- 2 teaspoons vanilla extract
- 5 eggs
- In a large bowl, beat together the cream cheese and sugar until smooth. Add zest, lemon and lime juice, flour, and vanilla and beat until well incorporated.
- Add eggs, one at a time, beating between additions, until mixture is smooth.
- Add cream cheese filling to the cooled saltine crust.
- To bake, position racks in the center of your oven and one right below center.
- Fill a 8x8 glass pan or 8 inch glass bowl with water, place on a baking sheet, and position it on the lower of the two racks.
- Place cheesecake right above the pan of water on the center rack. Close door and bake for 55-60 minutes.
- Once center has set, remove cheesecake from oven. Set on a wire rack. Let cool for about 20 minutes.
- Run a knife around the edge. Let cool for one hour more at room temperature.
- Place in fridge overnight. Right before serving, pour powdered sugar in a fine mesh sieve. Dust over raspberries until coated white. Arrange strawberries, blueberries, and raspberries over the cake. Serve with whipped cream.