Saskatoon berry cheesecake

# 8 February, 2016



Cheesecake mixture


With the rack in the middle position, preheat the oven to 180°C (350°F).


In a bowl, combine the ingredients. Press lightly into the bottom of a 20cm (8-inch) springform pan. Bake for about 10 minutes. Let cool. Wrap the outside (bottom and sides) of the springform pan with aluminum foil. Trurn the oven temperature down to 170°C (325°F).

Cheesecake mixture

Place all the ingredients in a food processor and pulse until smooth. Pour onto the crust.
Bake in the middle of the oven for about an hour. Run a thin knife around the inside edge of the pan. Cover and refrigerate until completely chilled, about 4 hours.


Top with Saskatoon berries and remove from pan. Test for doneness : the outer edge will be firm, but the centre will
tremble slightly when shaken. For greater accuracy, thermometer inserted into the centre of the cake should read 65°C (150°F). Create your own version of this recipe ! For plain cheese cake, omit lemon zest and replace lemon curd with fresh fruit (strawberries, raspberries, peaches, mangos, etc.) a fruit coulis or caramel sauce.

Taken from : Ricardo’s basic recipes : Lemon cheesecake.

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