cheesecake with minted blackberries
I bought blackberries from the farmer’s market today and totally bastardized this version from Gourmet magazine. I thought: three blocks of cream cheese? That’s awfully excessive! And what’s cheesecake without a version of graham cracker crust? (That’s the I grew up in the 1970’s Foodie Suz talking).
Normally, you don’t mess with baking ingredients. Baking is such an exact science that any alterations spell disaster. But since cheesecakes don’t have to rise (they just cook), the key here is to beat everything until fluffy. It works. It really works.
The end result is light and creamy with the soft marinated blackberries on top and the crunchy graham cracker raw sugar crust on the bottom.
Cheesecake with Minted Blackberries
(apologies to Gourmet)
Marinated Blackberries: first, take a pint of fresh blackberries and mix in 2 tsp raw organic sugar, 1/2 lemon, squeezed and a handful of chopped fresh mint. Marinate in a bowl for half an hour and then store in the fridge until cheesecake is done.
The Crust: 1 cup graham crackers, 1/4 cup raw organic sugar, 1/4 cup melted butter. Mix together and press in a 9 inch baking square that’s covered in tin foil and greased.
1 (8-oz) packages cream cheese, softened
1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1 cup whipping cream
Preheat oven to 325 degrees.
Whip the cream. In another bowl, beat cream cheese, sugar, flour. Add egg. Fold cream cheese mixture into whipping cream mixture. Pour filling on top of crust.
Bake 45 minutes in a warm water bath. (I put the baking tin in a lasagna pan. Then I filled the lasagna pan half-way up with boiling water). Take out and cool for two hours. Peel off foil and chill for 2 hours. Add blackberry topping right before serving.