I hope you all had a great July 4th weekend. We spent the entire Saturday at Great America, and another day in the sun at a barbecue with friends. And then there was time with family to round out the three-day weekend.
It’s been almost a couple of days, but I’m still recovering. I didn’t even want to write this post, but J said that he would punch me in the face if I didn’t. I kid, people. I kid. We like to joke around like that.
Here’s a joke for you (warning – it may or may not be funny): “What’s black and blue and creamy all over?”
A: “Someone who gets punched in the face with a cheesecake.”
Ha ha! Okay, maybe not. (Is it even physically possible to throw a punch and a cheesecake at the same time? This must be a two-handed exercise.)
The real answer to “what’s black and blue and creamy all over” is this blackberry and blueberry cheesecake. J said it would be a shame if I waited until next year’s berry season to write about this cheesecake (I was trying to hold off until then. I am that lazy…I mean, um, tired.) So, here it is.
This cheesecake is a plain (vanilla) cheesecake topped with blueberry syrup, fresh blackberries, and blueberries. My original intent was to make a cheesecake with only fresh blackberries, but I thought a little something more was needed to hold the blackberries and cheesecake together. I had frozen blueberries on hand, so I cooked the juice of a large handful of blueberries down to a syrup. The top of the cheesecake was coated with blueberry syrup, and piled high with fresh blackberries. And then, to tie it altogether, some blueberries were dribbled on as well.
The black and blue cheesecake was a huge success with the family. It also passed the test of a ten-year-old who, without a doubt, knows his desserts. He didn’t eat much lunch that day, but interestingly enough, he did have room for two large helpings of cheesecake.
Graham Cracker Crust
1/2 cup (1 stick) butter, melted (you can also use less than 1/2 cup; it should work)
15-16 cinnamon graham crackers from Trader Joe’s
First, take a 10 inch springform pan and wrap the bottom tightly with foil. (The pans are not leak-proof.) Place graham crackers in a large ziplock bag, and crush the crackers to a crumb by using a rolling and pressing with a large rolling pin. Press crumbs onto the bottom of the springform pan to form a tightly packed, smooth and even layer of crumbs. (Recipes I’ve come across call for baking the crust before adding the cheesecake filling, but I accidentally skipped this step and all was well).
3 – 8 oz package cream cheese
1 cup granulated sugar
1/4 cup honey
1 tbsp vanilla
1/2 cup milk
1/2 cup heavy cream
pinch of salt
3 tbsp flour
4 large eggs
Preheat oven to 350°F. In a large bowl, mix first seven ingredients together, beating on medium-high speed until smooth. Add the flour and beat until incorporated. Add the eggs and beat until the mixture is just blended together. Pour mixture on top of the graham cracker crust and gently tap the pan on the counter top to ease out the bigger bubbles in the batter. Bake cheesecake for 45 minutes at 350°F. Turn off the oven and allow for cheesecake to slowly cool in the oven. (If the cheesecake cools too quickly, cracks will form as it shrinks and pulls away from the sides of the pan.) Leave the cheesecake in the oven for about an hour before pulling it out. Allow the cheesecake to cool to room temperature. At this point, you can either refrigerate the cheesecake overnight and serve it the next day, or you can chill it just so that it is firm enough to withstand the weight of the berry topping.
Black and Blue berry topping
2 cups frozen blueberries, thawed
squeeze of lemon juice
12 oz fresh blackberries
Make the blueberry syrup. Mash 1-1/2 cup of the thawed blueberries through a strainer over a bowl, using a spoon/spatula. The blueberry skins should be left in the strainer. Add a squeeze of lemon juice to the resulting blueberry juice and heat over medium-high heat until a thick (but not too thick) syrup forms. Allow syrup to cool (the syrup will also thicken as it cools).
Carefully unmold the cheesecake from the pan. Spread blueberry syrup on top of the cheesecake. Pile on the fresh blackberries, and sprinkle on the remaining thawed blueberries (use fresh blueberries if you have them). Keep chilled until ready to serve.