RECIPE: Blackberry Cheesecake

July 30, 2014 at 8:01 am · Filed under Cookies-Cake-Pastry, Food Holidays, Recipes, Tip Of The Day

In the U.S. Blackberries typically peak in June in the South, and in July in the North. Crops are ready at various times of the month depending on which part of the state you are located. In order to produce good local Blackberries, producers depend on ideal spring and early summer weather conditions.

In this recipe from Driscoll’s, a deep purple blackberry purée spiked with blackberry liqueur dresses up a creamy cheesecake with a chocolate wafer cookie crust.

Today’s the perfect day to bake it: July 30th is National Cheesecake Day (see all the food holidays).

Prep time is 20 minutes plus cooling, and cook time is 50 minutes plus cooling.

Don’t like blackberries? Can’t find any? Use another berry.

> National Cheesecake Day is July 30th.

> The history of cheesecake.

RECIPE: SWIRLED BLACKBERRY CHEESECAKE

Ingredients For 16 Servings

For The Crust

3 cups chocolate wafer cookie crumbs (about 60 cookies)

9 tablespoons unsalted butter, melted

[1] Celebrate National Cheesecake Day (photo © Driscoll’s Berries).

For The Filling and Topping

2 cups blackberries, divided

1 tablespoon blackberry liqueur or 1 tablespoon vanilla extract

1 cup plus 2 teaspoons sugar

3 packages (8 ounces each) cream cheese at room temperature

1 teaspoon vanilla extract

3 large eggs

1/2 cups sour cream

Garnish: mint leaves

http://www.dreamstime.com/royalty-free-stock-image-blackberries-basket-image26804436

[2] In the U.S., blackberry season peaks in July (photo © Pretoperola | Dreamstime).

Preparation

1. PREHEAT oven to 350°F. Combine chocolate wafer crumbs and melted butter in a medium bowl. Press into and up sides of a 9-inch non-stick springform pan (if the pan is not nonstick, brush first with melted butter). Bake for about 14 minutes or until firm. Let cool completely. Reduce oven temperature to 300°F.

2. MAKE the filling. Purée 1 cup of blackberries in a blender or food processor and strain. Discard seeds. You should have about 1/3 cup purée. Stir in blackberry liqueur and 2 teaspoons sugar. Set aside until ready to use.

3. MIX cream cheese and remaining 1 cup sugar in the bowl of an electric mixer on low speed until blended. Add vanilla. Add eggs, one at a time, on low speed. Add sour cream and mix until blended. Spoon half batter into the cooled crust.

4. DROP half of the blackberry purée mixture into the batter, one teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Repeat with the remaining batter and blackberry purée mixture.

5. BAKE for about 50 minutes or until the edges are just set and the center jiggles slightly. Turn the oven off and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.

6. SERVE: Make a pile of the remaining blackberries on top of cheesecake and garnish with mint leaves.

BLACKBERRY TIPS

Select plump, firm, fully black berries. Blackberries do not ripen off the vine; unripe berries will not ripen once picked.

Buy only what you need. Like all fresh berries, blackberries quickly mold when left at room temperature, and only last a couple of days in the refrigerator.

If you have more than you can use, you can easily freeze berries. Just wash, cut the hulls off, and pop them into a freezer bag, removing as much air as possible.

Buy only what you need. Like all fresh berries, blackberries quickly mold when left at room temperature, and only last a couple of days in the refrigerator.

If you have more than you can use, you can easily freeze berries. Just wash, cut the hulls off, and pop them into a freezer bag, removing as much air as possible.

One quart equals 1-1/2 pounds of fresh berries.

One cup of blackberries has just 62 calories and is high in antioxidants.

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