Who loves a great cheesecake? Well, it’s my favourite dessert and this Summer Berry Topped Cheesecake is no exception. A creamy cheesecake on top of a walnut crust topped off with chocolate cream and fresh berries!
There is nothing quite like spending time with good friends. It wipes everything clean and makes it all good again. That was my Friday. I have some friends visiting from far away lands and it was just so great seeing them all. Just like old times, sitting around chatting, catching up and eating cake. Of course, there has to be cake.
Cheesecake Makes Everything Better
And what is the best cake to serve friends, cheesecake of course. However, they are probably all getting sick of it by now….ha! I only make cheesecake when people come to visit. Nobody else likes cheesecake in my house. I don’t know what’s wrong with them all. However, on Friday my son did try this cake and he ate a whole slice, so I think he is becoming a convert to the other side, the cheesecake side.
Notes About the Cheesecake
I used oats and walnuts in the crust instead of biscuits. I think it worked out pretty well and made the dessert gluten free.
- The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.
And if you’re looking for something a little smaller, why not check out my Mini Chocolate Topped Raspberry Cheesecake. And on the lighter side of desserts why not take a look at my Lemon Blueberry Swiss Roll Cake.
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Summer Berry Topped Cheesecake
Ingredients
For the filling:
- 32 oz cream cheese room temperature (4 packs)
- 3/4 Cup sugar
- 3 Tablespoons corn flour
- 5 large eggs
- 1/3 Cup whipping cream
- 1 Teaspoon vanilla extract
For the crust
- 1 1/2 Cups oats
- 1/2 Cup walnuts
- 1/3 Cup brown sugar
- 1/3 Cup butter melted
For the topping
- 1 Cup whipping cream
- 1 Tablespoon sugar
- 2 Tablespoons cocoa powder
- 1 Cup blueberries
- 1 Cup strawberries
Instructions
- Grease, a 9 inch spring form pan. Preheat oven to 350 degrees with rack in center of oven.
- For Crust: In a food processor, combine the oats, walnuts, brown sugar and melted butter. Turn to high speed until all ingredients have completely combined. Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring form pan. Bake for 15 minutes. Remove from oven and leave to cool.
- For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth. This will only take a couple of minutes. As you are mixing, scrape down the sides as needed. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the whipping cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan in the oven.
- Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 60-90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly.
- Let cool completely before covering with plastic wrap. I like to refrigerate this cake overnight for best results.
- Pour the whipping cream in the bowl of you electric mixer and add the sugar and cocoa powder. Stir, cover and refrigerate for about 1/2 hour. Remove from fridge and mix on high speed until stiff peaks form. Remove your chilled cheesecake from the fridge and evenly cover the cake with chocolate whipped cram. Top with fresh berries.
- Store in the refrigerator. Will keep up to 4 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
