Deep Dish Bumbleberry Cheesecake (

Instructions : Crust: Preheat oven to 350F (180C). Blend flour and brown sugar in a food processor. Add butter and pulse mixture until butter is well combined. Press into an 8-inch (20 cm) spring form pan. Bake for 20 minutes or until golden. Cool to room temperature. Butter the sides of the pan and reserve. Filling: Increase oven temperature to 450F (200C). Using a mixer with a paddle or whisk attachment, beat cream cheese until very smooth. Add sugar and beat until completely incorporated. Blend in lemon juice and vanilla. Add eggs, one at a time, beating well between additions. Scrape mixture into crust and smooth. Bake for 10 minutes. Reduce temperature to 200F (100C) and continue to bake for 1 hour. Run a knife around the edge of the cake, tent loosely with aluminum foil and return to oven. Turn off oven and let cake sit for 40 minutes. Topping: Blend lemon juice and sugar until sugar is dissolved. Add berries and mint and gently toss to combine. Spoon over cheesecake just before serving. Credit: Dairy Farmers of Canada ( www.dairygoodness.ca ) ©