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Summer Fresh Berry Cheesecake

  • Makes: 16 servings  
  • Freezes: excellent 
  • Preparation Time: 25 minutes 
  • Baking Time: 50 minutes 

Ingredients

Crust

1 1/4 cups 300 ml graham cracker crumbs

¼ cup 50 ml brown sugar

1/3 cup 75 ml butter, melted

Filling

2 pkgs 250 g each cream cheese, softened

1 can 300 ml Regular or Low Fat Eagle Brand® sweetened condensed milk

1 cup 250 ml sour cream

3 eggs

¼ cup 50 ml lemon juice

1 tbsp 15 ml lemon zest

1 tsp 5 ml vanilla extract

2 cups 500 ml fresh berries

Topping

1 cup250 ml sour cream

2 cups500 ml fresh berries

Icing sugar

Directions

  1 Preheat oven to 300°F (150°C).

  2 Combine crumbs, sugar and butter in a medium bowl. Press firmly on bottom of ungreased 10” (25 cm) springform pan.

  3 Beat cream cheese until fluffy. Gradually beat in Eagle Brand and sour cream until smooth. Add eggs, lemon juice, lemon zest and vanilla.  Stir in fresh berries. Pour into prepared pan.

  4 Bake in preheated oven 45 to 50 minutes or just until set.

  5 Cool on wire cooling rack. Chill in refrigerator. Top with sour cream and fresh berries. Dust with icing sugar.

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