Berry Crisp Cheesecake

Berry Crisp Cheesecake





cup flour

1 1/4

cups brown sugar, firmly packed


cup rolled oats


tablespoons lemon zest


cup butter, softened


packages cream cheese


cup white sugar


large eggs


cups saskatoons



1. Mix flour, brown sugar, oats and lemon zest and cut in butter until crumbly.

2. Press onto the bottom of a 23cm or 9" springform pan.

3. Bake at 350° for 30 minutes. Cool for 10 minutes.

4. In the pan, crush warm crust into small chunks using a fork. Reserve 1 cup and press remaining mixture back on the bottom of the pan & up 1" on sides.

5. Beat cream cheese and sugar until very smooth.

6. Beat in eggs, one at a time, just until blended.

7. Pour over crumb crust.

8. Place fruit on top of cheese filling and sprinkle reserved crumb mixture on top.

9. Bake at 350° for 60 to 70 minutes, until center is just set. Remove from oven and run knife around the sides of pan to loosen.

10. Cool on wire rack at room temperature.

11. Chill overnight.

12. For an attractive finish, just before serving, shake icing sugar through a sieve to sprinkle it over the surface of cheesecake.


Recipe Notes

Submitted by Heather M.