Juneberry Cheesecake Recipe
A Juneberry Recipe (Serviceberry Recipe) that combines a dense, creamy, classic New York-style cheesecake with juneberries for a sumptuous treat to share.
Servings: 8 servings
Ingredients
- 1 Tablespoon butter
- 16 ounces cream cheese, at room temperature
- ¾ cup sugar
- 3 eggs, beaten
- 2 Tablespoons all-purpose flour
- 2 teaspoons freshly squeezed lemon juice
- 1 ½ cups juneberries
Instructions
- Preheat oven to 350 degrees F. Butter a 9-inch springform pan.
- Beat together the cream cheese and sugar. Add the beaten eggs until well combined. Add the flour and lemon juice, then stir in the juneberries.
- Spoon the mixture into the prepared cake springform pan, tapping it gains the work surface to remove any bubbles and help the juneberries rise up from the bottom. Bake in the preheated oven for 40 minutes, or until set on the edges but wobbling slightly in the middle. Turn the oven off and open the door slightly. Let the cheesecake cool slowly inside the oven for 1 hour.
- Once cooled, refrigerate until cold, at least 1 hour. Loosen the spring form and remove from the pan, running a knife around the edges to loosen in necessary, and serve.
