Creamy Cheesecake with Wild Fruit Topping
Crust
1 ¼ cups graham cracker crumbs
¼ cup melted butter
1 tbsp white sugar
Filling
3 pkgs cream cheese (let sit at room temperature for a while to soften)
1 cup white sugar
¼ cup all-purpose flour
3 eggs (also at room temperature)
½ regular sour cream
1 tbsp lemon juice
1 tsp vanilla
Topping
2 cups wild fruit (raspberries, blueberries, strawberries, etc)
1/3 cup white sugar
1 tsp vanilla
Preheat oven to 300F
Crust:
Mix graham crumbs, butter and sugar well. Press into springfoam pan. Bake for 10 minutes, remove from oven, and set aside.
Filling:
Beat cream cheese, sugar, and flour at medium speed until smooth. Add in eggs one at a time, mixing at low speed until just blended. Stir in sour cream, lemon juice, and vanilla. Pour onto crust. Bake 55-60 minutes. Centre of cake may seem jiggly, but it will firm as cake cools. Remove from oven and immediately run knife around the edge of the pan. Let cool completely.
Topping:
While cake is cooling, slowly stew berries, sugar, and vanilla over low-medium heat, stirring often. Squish about a quarter of the berries as you stir them to make the sauce juicy. Remove from heat when thickened. Mix in ¼ cup dark grated chocolate, if desired. Let cool.
Cover cake and refrigerate for at least 4 hours (or overnight). Remove collar from pan and top with fruit topping.
Cut into as many (or as few) slices as needed and enjoy!