1/3 cup red jelly (strawberry, raspberry, currant, etc)
In the bowl of a stand mixer fitted with the paddle attachment,
cream the cream cheese and sugar at medium-high speed until
light and fluffy, about 3-5 minutes. Reduce speed to medium and
add the sour cream, lemon zest, vanilla, and heavy cream. Beat
until well incorporated, then add more heavy cream if the
consistency is too thick. Pour into a 9-inch pie plate and use a
spatula to spread and smooth the top.
Place the jam in a medium bowl, and heat in the microwave until
melted, stirring every 30 seconds. Fold in the berries, and spoon
over the cheesecake filling. Chill until ready to serve, and serve
with graham crackers or ginger snaps.
serve with graham crackers, ginger snaps, etc.
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