Newfoundland Partridgeberry Cheesecake

posted  Aug 22, 2012

This cake showcases the beautiful tart red berries that pop up this time of year. You may also know them as Lingonberries, and they are a Newfoundland favorite.

    • 1 cup graham cracker crumbs
    • 3 tbsp sugar
    • 3 tbsp butter, melted.
    • 3 8 oz packages of Kraft Philadelphia cream cheese, softened
    • 1 cup sugar
    • 3 tbsp flour
    • 2 tbsp lemon juice
    • 1/4 tsp vanilla extract
    • 4 large eggs
    • 3 cup partridgeberries (lingonberries), fresh or frozen.
    • 1 1/2 cup sugar
    • 1 container cream cheese frosting
Cook Time50 min.
Prep Time30 min.
Yields10 serv.
  1. Preheat oven to 325 degrees.
  2. To make crust, combine graham crumbs, sugar and butter to make a good crumb.
  3. Prepare an 8" springform pan with butter, and cut a circle of parchment paper to cover bottom. Press crumb mixture along bottom and up sides of pan. Bake at 325 for 10 minutes.
  4. While crust cools, mix cream cheese, sugar, flour, lemon, vanilla and lastly eggs, one at a time. Blend well.
  5. Increase heat to 425 degrees. Pour cream cheese mixture into crust and bake for ten minutes at this temperature.
  6. Reduce heat to 250 degrees and continue to bake cake for another 30 minutes, or until centre no longer jiggles. Remove from oven to cool.
  7. While cake is cooling, make partridgeberry topping by combining berries with sugar in a saucepan on medium heat.
  8. Allow the sauce to reduce somewhat and taste. Depending on the tartness of the berries, additional sugar may be required. Fresh berries may result in a thicker sauce, and a small amount of water may be added.
  9. When sauce is at desired consistency and sweetness, remove from heat and allow to cool. May be made at least one day ahead of time.
  10. When cake is fully cooled, remove from springform pan by running a knife around the edge, and using a cake spatula to move to serving plate, also removing parchment.
  11. Use a star tip and icing bag to pipe an outline of cream cheese icing around top edge of cake.
  12. Spoon partridgeberry mixture on top of cake, spreading to edges. Additional sauce may be served along side cake.

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