- 1/2 cup graham cracker crumbs
- 1 1/2 pounds hoop cheese or other dry-curd cheese (such as farmer cheese)
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 4 large eggs
- 3/4 cup sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon grated lemon peel
- Assorted berries
- Powdered sugar
- Preheat oven to 325°F. Butter bottom and sides of 9-inch-diameter springform pan. Place cracker crumbs in pan. Rotate pan to coat bottom and sides. Blend cheese in processor until creamy. Add sugar and butter and process until smooth. Add eggs 1 at a time, processing until blended after each addition. Add sour cream, vanilla, cornstarch and lemon peel; process until smooth.
- Pour cheese mixture into graham cracker-lined pan. Bake cheesecake until filling is set, about 1 hour 10 minutes. Transfer to rack and cool completely. Chill 4 hours. (Can be prepared 1 day ahead. Cover; keep chilled.)
- Cut around sides of pan to loosen cheesecake. Remove pan sides. Arrange berries over top of cheesecake. Sift powdered sugar over.