Fond Favourite

Among the numerous tourists I’ve met over the last two months at Traders, I occasionally get to chat with fellow Americans. This week I was delighted to share a few moments with a couple from New York.

In a fit of nostalgia for the Big Apple (where I’ve never lived for longer than 3 weeks, I must confess) and some of the delicious comforts of home, I decided to make a cheesecake. A REAL Cheesecake. None of this fluffy no-bake marscapone stuff you see at the cafes around here (which, while yummy, too, is just not the same). This is the real thing, and only embellished with a handful of the fresh blackberries ripening in our back garden.

(Ingredients for the cake – rather looks like an ad for Tesco!)

Ta da! The finished product. I can tell you right now, I was not disappointed with the rich and creamy results of my homesick whim. I finally mastered a digestive biscuit crust and the garnish of fresh cream and glistening berries accented with just the right flourish. But the taste! The taste is what transported me back 5,000 miles and several years, to places like Lindy’s in Times Square or the bright red table cloth of my grandma’s kitchen table in Bozeman. Ahhhhh, cheesecake!!!!

Baked Blackberry Cheesecake Recipe
(adapted from the recipe for New York Cheesecake on www.joyofbaking.com)

Crust:
1 cup (100 grams) of digestive biscuit crumbs
2 Tbls (25
grams) granulated white sugar
1/4 cup (57 grams) butter, melted

Filling:
16 ounces (1/2 kg) (2 – 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1/2 cup (100 grams) granulated white sugar
1 1\2
 Tbls (18 grams) all purpose flour
3 medium
eggs, room temperature
40 ml double or whipping cream
1 teaspoon pure vanilla extract
1/3 cup approximately blackberry jam/puree

Grease a 7 or 8 inch springform pan.  Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

For Crust:  Combine biscuit crumbs, sugar, and melted butter in food processor and pulse until combined.  Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of 7 or 8 inch springform pan.  Cover and refrigerate while you make the filling.

For Filling: Mix cream cheese, sugar, and flour in a medium bowl with electric beaters.  Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.  Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Add the whipping cream, vanilla extract  and jam and beat until incorporated.  Remove the crust from the refrigerator and pour in the filling.  Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.  Remove from oven and cool on wire rack. Carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating.  This cheesecake tastes best after being refrigerated for at least a day. Decorate top with sweetened whipped cream and fresh berries.

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11 thoughts on “Fond Favourite

  1. I’m really glad I don’t like cheesecake. It looks so good that if I did I would have been out the door by now and at Shapiro’s or something, buying a massive piece. 🙂 Pretty food.

  2. That looks sooo good! I just discovered your blog and I’ve been enjoying catching up on your life, cooking and family! Looks like things are going really well in all three areas. 🙂

  3. I totally want to try this recipe. Can’t guarantee my cheesecake will look as lovely as yours, but it would be fun to try and see what happens. Thanks for sharing!

  4. Take my word for it… It Was AMAZING!!! I ate most of it!!! We also got a Blackberry Cobler and 2 jars of blackberry syrup out of that bush, and it’s still giving fruit (it’s not even ours just creeping over the fence from next door!)

  5. Pingback: Mary and other berries. « View From an Irish Back Yard

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