Fresh Berry Cheesecake

Serves 8 to 10

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

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

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

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 with 1 or 2 tablespoons of brandy.

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.

Pair with Eldorado Gold.