Saturday, August 23, 2014

Blackberry Cheesecake

It was a birthday at work.  I volunteered to make a cake and this was on the list to try.  It has been on the list for a long time since the kids can't do dairy and I don't want a whole cheesecake at home and be the only one who can eat it.

Not the best picture, I used my iPhone, but here is the finished cake with a layer of whipped cream.
People are always afraid of cheesecakes and there is no reason to be.  They are so easy to make.  Just remember that a pkg. of cream cheese is only 1/2 pound.  And when it is after work, and you are tired and make the cheese cake read the directions carefully and don't put in only 2 packages of cheese cake.  It was still edible, and good...just not delicious and rich and luscious like I wanted it to be.  I guess you could almost call mine 'light' cheesecake.  We ate it all anyway, and no one would have known if I hadn't told them.  See how forgiving a cheesecake can be?
iPhone picture, but you can see the layers!

Blackberry Cheesecake
adapted from

1 cup graham cracker crumbs
3 Tablespoons butter, divided
2 lbs. cream cheese, that means 4-8oz. pkgs. (Not that I only added 2 pkgs. or anything)
1 1/2 cups sugar
3/4 cup milk
4 eggs
1 cup sour cream
1/4 cup all-purpose flour
1 Tablespoon vanilla extract
3 cups blackberries, divided
zest and juice of 1 lemon
sweetened whipped cream, optional topping

Preheat oven to 350°F.  Butter 9-inch springform pan generously with 1 tablespoon butter.

Crush graham crackers and mix with 2 tablespoons butter.  Press into bottom of springform pan.

Mix cream cheese and sugar until smooth.  Add milk, then beat in eggs one at a time, mixing just enough to incorporate.  Add sour cream, flour, and vanilla, mix until smooth.  Divide mixture between two bowls.

Puree 2 cups of blackberries, add to one bowl of cream cheese mixture.  Mix in lemon zest and lemon juice.

Sprinkle remaining 1 cup of blackberries onto graham cracker crust.  Top with blackberry cream cheese mixture.  Bake for 10 minutes.

Remove from oven, carefully pour remaining filling over blackberry mixture.  Return to oven and bake for 60 minutes, until top is set.  Refrigerate for 3 hours or overnight.  Top with sweetened whipped cream and serve.
Serves 12-14

1 year ago: there are no more posts from August, I guess I was a slacker last year.
2 years ago:  Banana Bread and Putting Up Wood for the Winter

August 23, 2014   Sunrise 6:00 am Sunset 9:45 pm   Temp. H 70/ L 46°F

No comments:

Post a Comment

Please leave a comment or share an idea. Hearing from you really brightens my day.