Tuesday, December 27, 2011

new york cheesecake and blackberry sauce

I love cheese.  I also love cake.
So one would naturally assume that I love cheesecake.
And I do, sort of.
Only, most of the time cheesecake is way too rich for my tastes.
If cheesecake comes my way I usually share it with Leif.
I just can't often eat an entire piece on my own, which is why
I hardly ever bake it.

An entire cheesecake in the house is a whole lot of cheesecake.

But Leif, who normally doesn't have a sweet tooth equal to my own,
really likes cheesecake and so for Christmas I decided to make him one.
In order to cut some of the sweetness I also made a quick 
blackberry sauce to drizzle on top.

It turned out pretty well and was a very easy recipe to follow

It was not, however, low-calorie
Should you want to make a lower calorie version, I'm sure
using light cream cheese would still work.

For the cheesecake:

Crush 15 gram crackers
Melt two tablespoons of butter
Combine the crackers and the butter

Place gram cracker mixture in the bottom of a greased, round springform pan
Press so that it makes a firm layer

Mix 4 (8 oz) boxes of cream cheese together with 1 1/2 c sugar until smooth
Mix in 4 eggs, one at a time, until incorporated
Mix in 1c sour cream
Mix in 1 tablespoon vanilla extract
Mix in 1/4c white flour

Pour mixture into pan
Bake in a pre-heated oven at 350 for one hour
Turn off heat and let cheesecake sit in oven for 5-6 hours

Chill in refrigerator before serving

For the blackberry sauce:

Mix 16oz fresh or frozen blackberries with 1/4c sugar (or water)
Simmer for 5-10 minutes
Strain mixture through a sieve
Stir in 1 tablespoon lemon juice (optional)

Chill in refrigerator before serving

Learn from my mistakes:

Don't over mix the eggs, sour cream and flour
This causes bubbles and will lead to cracking
Do not cook over an hour
It may not look done but it will continue to cook after the oven is off

recipes from:

1 comment:

  1. Firstly I think that EVERY recipe should have a 'learn from my mistakes' section at the end!

    I also don't particularly love cheese cake despite loving both cheese and cake with fairly equal passion. But I can imagine that blackberry sauce would cut the richness very nicely indeed. As well as a beautiful aesthetic addition!