Deep Dish Bumbleberry Cheesecake

This is the Deep Dish Bumbleberry Cheesecake recipe.

  • Prep: 55 min
  • Cooking: 1 h 30
  • Refrigeration: 2 h
Yields 10 servings
deep dish bumbleberry cheesecake

Ingredients

  • Crust
  • 3/4 cup (180 mL) all-purpose flour
  • 1/4 cup (60 mL) brown sugar
  • 1/3 cup (80 mL) butter finely diced
  • Filling
  • 8 oz (250 g) 4 pkgs Canadian Cream Cheese brick style softened
  • 1 cup (250 mL) sugar
  • 3 tbsp (45 mL) Realemon lemon juice or fresh lemon juice
  • 1 tsp (5 mL) vanilla
  • 4 eggs
  • Topping
  • 1 tbsp (15 mL) Realemon lemon juice or fresh lemon juice
  • 1 tbsp (15 mL) chopped fresh mint
  • 1/4 cup (60 mL) icing sugar
  • 3 cups (750 mL) thawed, drained mixed berries

Preparation

Crust:

Preheat oven to 350 °F (180 °C).

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 450 °F (230 °C). 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 200 °F (100 °C) and continue to bake for 1 hour. Run a knife around the edge of the cake, tent loosely with aluminium foil and return to oven. Turn off oven and let cake sit for 40 minutes. Chill at least 2 hours before serving.

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.

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