Berry Berry Cheesecake

Before we bid adieu to summer, I am sharing another spectacular cheesecake recipe bursting with summer's bounty berries folded into rich-velvety cream cheese batter on a pre-baked gluten free brownie crust that I made 2 weeks back. It was simply delicious and devoured by family, friends and neighbors. 

My cheesecake recipes are always forgiving and the best part about homemade version is to control the amount of fat and sugar without sacrificing rich taste. Normally I don't water bathe cheesecakes. So obviously surface cracks but it doesn't affect the taste. I fix it with frosting transforming a gorgeous looking cheesecake. 

Ingredients~
For the crust:

3/4 cup Belgian dark chocolate(60-70% cocoa solids), chopped and melted
1 tbsp. unsweetened cocoa powder

1/3 cup salted butter

2 large eggs, at room temperature

3/4 cup sugar or as per taste

1 tsp. orange zest

1/2 cup oat flour or all purpose gluten free flour, sifted
1 tbsp tapioca flour(if using oat flour)

A pinch of baking soda

For the filling:
16 ounce 1/3 less fat cream cheese softened (at room temperature)
2 eggs( at room temperature)
3/4 -1 cup sugar
2 tbsp corn starch or tapioca flour
1 cup light sour cream (at room temperature)
2 tsp orange zest
1 1/2 cups fresh mixed berries

For the whipped cream cheese frosting~
1/4 cup super cold heavy cream
1/2 cup low fat cream cheese, at the room temperature
1- 1 1/2 tbsp powdered sugar
1 cup fresh mixed berries
Fresh mint leaves and flowers for garnishing

Method~
For the crust, preheat the oven to 350 degree Fahrenheit. In a large bowl beat the eggs, orange zest, butter and sugar. In a separate bowl sift the oat flour, tapioca flour cocoa powder and baking powder. Mix egg mixture and melted chocolate well, then gently fold in the flour mixture until just combined. Do not over mix! Pour the mixture into the parchment lined 8-inch round spring-form pan. Bake for 16-18 minutes or until tooth pick inserted comes out clean. Cool on a wire rack.

For the filling, wash berries and pat dry with a paper towel. Mix cream cheese, sour cream, sugar, 1 tbsp tapioca flour, orange zest and eggs until just smooth but do not over mix. Pour 1/3 batter batter into the cake crust. Toss the berries with tapioca flour so they won't sink to the bottom, then gently fold in the cream cheese mixture and pour over the batter. 

Place the pan on a cookie sheet and bake it for 50 minutes until surface set but still jiggly in the middle. Remove the cheesecake from the oven and let it cool completely on a wire rack. Run a blunt knife around edge of the spring form pan. Remove and transfer to a cake plate. Cover and refrigerate for 3-4 hours.

For the frosting, chill a medium bowl and wire whisk or electric beater attachment for at last half an hour then whip the heavy whipping cream and powdered sugar until stiff peaks form. In another bowl beat cream cheese until smooth. Fold in the whipped cream into the cream cheese. Spread the frosting over the top of the cheesecake and garnish with mixed berries, mint leaves and flowers. Slice with a knife and clean with a wet paper or kitchen towel between each slice. Serves up to 10 people.Enjoy with family and friends.

Happy Baking!