Muntrie Cheesecake

A couple weeks ago we went picking muntries at Canunda. They are really good eating just as they are, on a platter with cheese or cooked in muffins, or sauces for meats.

Crabapples are ready now on the trees, and I was reminded of a cheesecake a friend of Mums made this time last year with them. I wanted to make the same cheesecake with muntries.

Muntrie Berry Cheesecake

Base

2 cups crushed marie biscuits

2 tablespoons sugar or sugar substitute(I used Stevia powder)

100 grams melted butter or margarine

Mix all together and press into the bottom of a springform tin. Place in the fridge while you make the filling.

Filling

900 grams cream cheese, softened

400 grams sweetened condensed milk (I used Nestles 99% fat free)

4 eggs

1/4 cup lemon juice

1 and a half cups chopped muntrie berries

1 teaspoon lemon rind (if I could've found it locally, I would have used a teaspoon of lemon myrtle)

Preheat oven to 150C.

Beat cream cheese in a large bowl, until fluffy. Gradually add the condensed milk and beat until smooth.

Add eggs and lemon juice. Mix well.

Stir in muntries and lemon rind.

Pour over the crumb base and bake for 1 hour and 15 minutes or until middle is set. Cool and place in the fridge to chill.

I candied some muntrie berries for the top. It's the first time I have tried to candy anything, it could have been a bit darker. Usually you'll see nuts done this way for cake and dessert toppings. 

Mine look a bit dodgy(practice makes perfect), but they were delicious little morsels that tasted just like mini toffee apples!

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