A sweet, bold, and earthy cheesecake topped with a delicious blueberry sauce.
This no-crust dessert is filled with blueberries, which makes this cheesecake extra-special. You will need a springform pan for this recipe.
All the flavors of your favorite holiday beverage have been transformed into one of your favorite creamy holiday desserts.
Don’t let dietary restrictions keep some guests from enjoying this bright and creamy classic dessert. Just because you don’t eat gluten doesn’t mean dessert is off limits.
Light and lemony, Lemon Cheesecake is just the dessert for a spring or summer’s day.
I don’t know one person who doesn’t like cheesecake although I’m sure there are one or two out there. Rich, sweet, and just plain awesome, this scrumptious treat is a delight for the whole family
Today is National Cheesecake Day!
I love cheesecake. Growing up I would go blackberry picking in my neighborhood. There was always some area with overgrown blackberry bushes. Picking up my childhood sandbox bucket I would set myself to the task of bringing home a bucketful of blackberries. Not many would make it home and the evidence would be all over my face.
40 Crushed Vanilla Wafers
6 Tablespoons Melted Butter
16 Ounces Softened Cream Cheese
3/4 Cup Sugar
2 Tablespoons Unbleached Flour
2 Teaspoons Vanilla Extract
1 Cup Creamed Cottage Cheese
1/4 Cup Cherry Brandy
4 Cups Fresh Blackberries
Preheat your oven to 375° F. In a medium size bowl stir together crushed vanilla wafers and butter. Press the mixture into the bottom and up the sides of an 8 inch spring form pan and set aside. In a large bowl stir together cream cheese, 3/4 cup sugar, flour and vanilla. Beat with an electric mixer on low until smooth and set aside. Place the cottage cheese in a food processor and blend until smooth. Incorporate into the cream cheese mixture. Next, stir in the 1/4 cup cherry brandy. Beat in the eggs on low speed until combined. Don’t over mix as you don’t want to incorporate too much air into the batter. Pour half of the cheese cake mixture into the crust lined pan. Spread 1 cup of the blackberries on top. Top with the remaining cheese cake mixture and 1/2 cup of the blackberries. Place in a shallow baking pan in the preheated oven. Bake for 40 to 45 minutes until center appears almost set. Remove from the oven. Cool on a wire rack for 20 minutes. Loosen the sides and cool completely. Cover and chill for 2 hours. To serve cut the cheesecake into wedges and top each with the blackberries. Serve with additional blackberry sauce if you like. Serves 10
Camille’s Chocolate Cheesecake
If you want friends then make this cheesecake!
1 1/3 Cups Graham Cracker Crumbs
1/2 Stick Butter
1 Tablespoon Cocoa
12 Ounces Semisweet Chocolate (Chopped Small)
3 (8 Ounces Each) Packages of Cream Cheese
1 Cup Powdered Sugar
1 Tablespoon Custard Powder
3 Large Eggs
3 Large Egg Yolks
2/3 Cup Sour Cream
1/2Teaspoon Cocoa (Dissolved in 1 Tablespoon Hot Water)
3 Ounces Finely Chopped Bittersweet Chocolate
1/2 Cup Heavy Cream
1 Teaspoon Dark Corn Syrup
Preheat your oven to 350° F. For the crust put the graham crackers in either a blender or food processor. Add the butter and cocoa. Pulse until the crumbs are damp. Pour the crumbs mixture into a 9 inch springform pan. Spread evenly into the bottom of the pan and press well. Place into the freezer while you are preparing the filling.
To make the filling: Boil a small pan of water. Melt the chocolate in a double boiler and then set it aside to slightly cool. Beat the cream cheese to get it nice and soft. Add the powdered sugar and the custard powder. Beat again until well combined. Add the 3 eggs and also the additional 3 egg yolks. Beat for 20 seconds. Add the sour cream, the cocoa dissolved in hot water and melted chocolate. Beat until you have a smooth batter.
Remove the pan from the freezer and pour in the cheesecake filling. Bake in the oven for 1 hour. You will notice that the top of the cheesecake will be set, but the underside will have a bit of a jiggle to it. Don’t worry about that. Remove from the oven and let the cheesecake fully cool, in the pan, on a wire rack. When it is fully cooled cover with plastic wrap and put in the refrigerator overnight. When you are ready to serve remove from the fridge and let it sit on the courter for 45 minutes before removing from the springform pan.
Remove from the pan and place on a cake plate. To make the chocolate sauce: Slowly melt the chocolate, cream and syrup in a double boiler. When the chocolate has almost melted remove from the heat and whisk it to make a smooth sauce. Let the sauce cool, on the counter, for 10 minutes and then pour over the cheesecake on the cake plate. Serves 8
*Note: You should be able to find custard powder in any British section of the grocery store. I usually use Birds Custard.