A creamy lemon cheesecake filling lies above a buttery, crumbly graham cracker crust. The whole thing is topped off with three fresh blackberries. This recipe is from the July 2009 Bon Appetit Magazine.These were wonderful to say the least. The cheesecake was in perfect balance with the crust, not too much, not too little. It was also the right amount of lemony-ness, not too overpowering. The crust was soft enough to cut through with ease, but not soggy. I used blackberries on top because that was what was shown in the magazine picture, but any type of berry would work. Try blueberries, strawberries, or raspberries. I would make this again soon.
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