Berries and Cream Cheesecake

I started making this cake 3 years ago. Chad's birthday was coming up and I asked him what kind of cake he wanted me to make. He requested "Blueberry". Odd request, but then I stumbled upon this recipe in EveryDay with Rachael Ray's magazine and thought it was perfect! It was a huge hit with everyone and now I make it every year for his birthday. It is a perfect Summer cake; light and full of flavor. 

2 Tablespoons sugar

Grated peel of 1 lemon, plus 2 Tablespoons lemon juice

3/4 cup blueberry preserves

3/4 cup blueberries, plus more for garnish

3/4 cup chopped strawberries, plus more for garnish

8 ounces cream cheese, softened

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

1 1/2 cups heavy cream, chilled

Two 12 ounce pound cakes, sliced 1/3 inch thick (Meijer sells pre-sliced pound cake which works well)

In a small saucepan, bring 1/3 cup water, granulated sugar and the lemon peel to a boil, stirring until the sugar is dissolved. Remove from heat and stir in the lemon juice. 

In a medium saucepan, combine 1/4 cup water, the preserves and the berries and cook over medium heat, stirring until thickened, about 15 minutes. Let cool. 

Meanwhile, using a mixer, mix together the cream cheese, confectioners' sugar and vanilla. In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture. 

Line the bottom of a 9 inch springform pan with a layer of pound cake slices, cutting to fit as needed. Brush with the lemon syrup and spread half the berry sauce on top. Spoon half the cream cheese mixture over the berries. Repeat the layers with the remaining ingredients. 

Cover the cake with plastic wrap and refrigerate for at least 5 hours or overnight. Release from the springfoam pan and top with more berries before serving.