HOW TO PREPARE STRAWBERRY-BLUEBERRY CHEESECAKE?

Product(s):

EUROPEAN BLUEBERRIES & STRAWBERRIES (400G)

Preparation Time: 20 mins / Chill Time: 11 hrs / Serving: 6

Ingredients:

Topping:
1 x EUROPEAN BLUEBERRIES & STRAWBERRIES (400G)
2 tablespoons sugar
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
¾ cup strawberry preserves

Crust:
2 cups gluten-free graham cracker crumbs
¼ cup unsalted butter, melted
2 tablespoons sugar
½ teaspoon ground cinnamon
Cooking spray

Cheesecake:
2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
1 cup fat-free sour cream
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
3 large eggs

Method:

1. Preheat oven to 325°.
2. To prepare crust, combine crumbs, melted butter, 2 tablespoons sugar, & cinnamon in a medium bowl.
3. Wrap 2 layers of foil around bottom & sides of a 9-inch springform pan; coat inside of pan with cooking spray. Firmly press crust mixture into bottom & 1/2 inch up sides of pan.
4. Bake at 325° for 10 minutes. Cool completely on a wire rack.
5. To prepare cheesecake, place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add sugar & next 3 ingredients (through vanilla); beat well. Add eggs, 1 at a time, beating well after each addition.
6. Pour cheesecake batter over cooled crust. Place springform pan in a shallow roasting pan; add enough hot water to come halfway up sides of springform pan.
7. Bake at 325° for 1 hour & 20 minutes or until centre barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover & chill at least 8 hours.
8. To prepare topping, combine berries, sugar, lemon rind, & lemon juice in a small bowl; let stand 30 minutes. Spread preserves over top of cheesecake; top with fruit mixture.