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BEST OF THE YEAR AWARD

Wildberry Walnut Cheesecake


Crust
1 1/2 cup walnuts
1 teaspoon lemon zest
1/4 cup sugar

Filling
3 (250 gram) pkgs cream cheese, softened
1 cup mascarpone cheese at room temperature
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon salt

Topping
1 cup sour cream
1/4 cup sugar
1 teaspoon fresh lemon juice
1/8 teaspoon salt

Second topping
1 cup wildberry pie filling


1. Preheat oven to 350o. Ensure that oven rack is in the middle position.

2. With a flat beater, cream the cream cheese, mascarpone cheese and sugar until the mixture is light and fluffy in appearance. While using your stand mixer, this mixture can continue beating while you are preparing the crust. Stop it every few minutes to scrape the sides of the bowl with your silicone spatula.

3. Using your chopper attachment of your hand blender, pulverize lemon zest and sugar together until sugar is yellow in colour. Place in cheesecake pan.

4. Chop walnuts, until mixture is ground to a fine grind. Place this mixture into the cheesecake pan, also.

3. Combine the ingredients from steps 3 and 4 with your fingers and press them into the bottom of the cheesecake pan. Press a 4 cm wall of this mixture into place.

4. Add eggs, to the mixer bowl of your stand mixer, and beat well.

5. Add vanilla, lemon juice, lemon zest, salt and mix gently, until combined.

6. Pour gently, into prepared crust and bake about 40 minutes, until cake is set but trembles slightly when they pan is pushed and pulled. It will be puffed around the edge.

7. Stir together sour cream, sugar vanilla, lemon juice and salt in a medium size bowl. Spoon this mixture over the cheesecake, leaving a 1 cm border around the edge.

8. Bake cheesecake until topping is set, about 10 minutes.

9. Run a thin knife around the edge to maintain a perfect edge. Be careful not to scrape the pan coating.

10. Cool completely in pan.

11. Chill, for about 1 hour.

12. Add 1 can of wildberry topping and chill overnight.

Makes 12 servings.

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