I have to apologize for the long absence. It's been a rough few weeks at work and I havein't had a lot of time to even eat, let alone cook anything new! I did manage to find a little free time and I made this excellent dip for a holiday party. It also gave me a chance to use my Kitchen Aid mixer, which works wonderfully, by the way. This dish was simple and took virtually no effort, but looked beautiful and delicious when it was finished. I served it with graham crackers and ginger snaps and it turned out to be a fun dessert!
Source: Pink Parsley, adapted from Ina Garten
1 pound cream cheese, softened
3/4 cup sugar
1/4 cup sour cream
1 Tablespoon lemon zest
1 teaspoon vanilla extract
2-3 Tablespoons heavy cream
2-3 cups mixed berries (diced strawberries, blueberries, raspberries, etc)
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.