2 cups fruit = Saskatoons, blueberries, pitted cherries, etc.
3 Tbsp. Cornstarch
About ½ cup water
⅓ cup cane sugar

Place fruit in saucepan with water. Bring to a boil, add sugar; let gently cook for a few minutes. Stir well. In a little bowl, place cornstarch, add 1 to 2 Tbsp. water stirring to mix well. Add to fruit pan stirring well as it cooks and becomes a thickened sauce around the berries. Chill in the fridge while you make the cheesecake.


1 cup graham crumbs (can use Annie’s honey graham bunnies, crushed)
⅓ cup melted butter

Mix crumbs and melted butter with a fork. Press into the bottom of a 9-inch springform pan. Chill in fridge while making the filling.


2 – 8 oz. pkg. cream cheese, room temperature
2 tsp. lemon juice
1 – 500 ml. whipping cream
⅓ cup cane sugar

In a bowl, beat together cream cheese and lemon juice till soft. Add cold whipping cream; beat till mixture becomes thick. Add sugar and continue beating till somewhat stiff. Scoop onto chilled crust; spoon chilled fruit on top. Smooth it to cover well. Chill a few hours or overnight. Remove sides of pan before serving.

You may make this cheesecake in a cake pan if you do not have a springform pan. Cut in squares to serve. Keep in fridge.

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