Ingredients Jump to Instructions ↓

  1. 3/4 cup all purpose flour

  2. 175 mL 1/4 cup brown sugar

  3. 50 mL 1/3 cup butter, finely diced

  4. 75 mL Filling:

  5. 4 pkgs Canadian Cream Cheese brick style, softened

  6. 250 g 1 cup granulated sugar

  7. 250 mL 3 tbsp fresh lemon juice

  8. 45 mL 1 tsp vanilla

  9. 5 mL 4 eggs Topping:

  10. 1 tbsp fresh lemon juice

  11. 15 mL 1 tbsp chopped fresh mint

  12. 15 mL 1/4 cup icing sugar

  13. 50 mL 3 cups thawed, drained mixed berries

  14. 750 mL

Instructions Jump to Ingredients ↑

  1. 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 ( ) ©


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