"The Prairie Classic"
A rich New York style cheesecake
covered in saskatoon berry topping.
Enough for 12
165g (6oz) pkg. light lemon gelatin
500mL (2 cups) boiling water
450g (16oz) cream cheese
500mL (2 cups) whipping cream
1 prepared graham wafer crust
Saskatoon Topping Ingredients:
500mL (2 cups) saskatoon berries
250mL (1 cup) water
30mL (2 tbsp) cornstarch
180mL (3/4 cup) sugar
30mL (2 tbsp) lemon juice
Dissolve gelatin in boiling water and let cool. Whip cream cheese. Slowly add cooled gelatin while whipping. Let this mixture partially set. Fold in whipped whipping cream. Pour onto a prepared graham wafer in a 25 cm (10 inch) springform pan. Let set. Remove the sides and served topped with the saskatoon berry sauce.
Saskatoon Berry Sauce:
Place Saskatoon Berries in a saucepan with water and bring to a boil. Simmer 5 minutes. Blend cornstarch and sugar and add slowly to the saskatoons. Boil until clear and thick. Add lemon juice and cool.
Copyright 2009 - Riverbend Plantation.