Berry Crisp Cheesecake

Name: Berry Crisp Cheesecake
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 12 serving(s)
Ingredients: 1 cup all-purpose flour; 1 1/4 cups brown sugar, packed; 3/4 cup oats; 2 tablespoons lemon rind, grated; 1/2 cup butter, softened; 750 g cream cheese, softened; 3/4 cup granulated sugar; 3 eggs; 2 cups mixed berries (Frozen may be used but thaw and drain well first)

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Recipe by Irmgard

This recipe is originally from Taste of Home but I found it in a Robin Hood Baking Festival booklet. I made it for a Valentine's Day luncheon at work and had three requests for the recipe before the meal was over!

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READY IN: 1hr 50mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

Crust
1

cup all-purpose flour
1 ¹⁄₄

cups brown sugar, packed
³⁄₄

cup oats
2

tablespoons lemon rind, grated
¹⁄₂

cup butter, softened
Filling
750

g cream cheese, softened
³⁄₄

cup granulated sugar
3

eggs
2

cups mixed berries (Frozen may be used but thaw and drain well first)

DIRECTIONS

For the crust, mix the flour, brown sugar, oats and lemon rind together.
Cut in the butter until the mixture is crumbly.
Press onto the bottom of a 9" springform pan and bake at 350 degrees F for 30 minutes.
Cool for 10 minutes. The crumb mixture will be starting to harden.
In the pan, crush the warm mixture into small chunks using a fork and reserve 1 cup.
Press the remaining mixture onto the bottom and 1" up the sides of the pan.
To make the filling, beat the cream cheese and sugar until very smooth.
Beat in the eggs, one at a time, just until blended.
Pour over the crumb crust.
Place the fruit on top of the cheese filling and sprinkle the reserved crumb mixture on top.
Bake 60 to 70 minutes, or until the centre is just set.
Remove from the oven and run a knife around the sides of the pan to loosen.
Cook on a wire rack at room temperature, then chill over night.

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