Italian Cake's


This cheesecake uses walnuts to make a delicious crust.

Top with seasonal fresh berries for a tasty dessert. Enjoy!



  • 1 cup brown sugar
  • 2/3 cup finely chopped walnuts
  • 1-1/2 cups all-purpose flour
  • 1/2 cup melted butter


  • 8 oz light cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 2 Tbsp half & half
  • 1 Tbsp lemon juice
  • 1 Tbsp vanilla extract


  • 2 cups fresh assorted berries: black, red, raspberries, blueberries, thoroughly chilled (or thawed frozen berries with no added sugar)
  • 1/2 cup blackberry preserves



To make crust, combine brown sugar, walnuts, flour and melted butter and mix together until crumbs adhere when they are pinched together.

Press into 10-inch tart shell with a removable bottom and bake 12 to 15 minutes in preheated oven at 350°. Cool.


For the filling, beat cream cheese and sugar with an electric mixer until light and fluffy.

Add egg, half & half, lemon juice and vanilla and beat well.

Pour into crust and bake 20 minutes longer.

Cool to room temperature before adding fruit.


In a small saucepan over low heat, thin blackberry preserves to a syrupy glaze.

Pile fruit on top of cheesecake.

Spoon preserves over it. Chill.

Bring to room temperature before serving.

To serve, release sides of pan, transfer to serving platter and cut in wedges.











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