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White Chocolate Blackberry Cheesecake

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Last week, I had a friend come to visit from Newfoundland, and while we planned to dine out a few times over the week, I always like to whip up a few treats to have around, and in this case, tote along to a cottage, where we spent the next few days soaking up the sun and more than a few glasses of Tidal Bay wine (Jost winery being just down the road) before heading on to other ventures.  The cottage, btw, was Crows Joy, and it was a beautiful place to stay.  The Malagash area is one of my favorite places, home to gorgeous scenery and lovely beaches (including Blue Sea Beach Park), where you have room to breathe.  We also visited the Tatamagouche Brewing Company (great red ale) and had a great lobster roll at Big Al’s.  Mostly we BBQ’d, took lunches to the beach and such.

This mini-cheesecake was perfect size for a couple of days at a cottage and fit just right into one of those round ziploc containers, so it was portable for the cooler we packed to take with us.  If you wanted to make the full sized version, just double the ingredients, use a 9-10 inch pan and adjust your cooking times to about 60 minutes. 

Preheat oven to 325 degrees.  Start by lining the bottom of a smaller (4-5 inch) springform pan with parchment paper and wrapping outside of pan with foil to catch butter drippings. Combine the following for the crust:

  • 1/3 cup sliced almonds
  • 3/4 cup graham cracker crumbs
  • 1 tbsp white sugar
  • 2 tbsp melted butter

Press this mixture across bottom and up sides of pan. Set aside while you make the cheesecake batter:

  • 2 8 ounce packages of cream cheese
  • 1/4 cup white sugar
  • 1 tbsp flour
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla extract
  • 4 ounces white chocolate, melted
  • 2 large eggs

Use your stand mixer to cream together the cheese and sugar.  Add flour and extracts, mix again, scraping sides of bowl at least once. Slowly add melted white chocolate while the mixer is running.  Scrape sides of bowl and mix again.  Add eggs, one at a time, taking care not to over beat.

Toss together:

  • 1/2 cup fresh or frozen blackberries
  • 1 tsp cornstarch

Layer this mixture on bottom of prepared crust.  Pour cheesecake batter over top. Bake at 325 for approximately 45 minutes or until top of cake no longer jiggles.  Turn off oven, leave door ajar for cake to cool.  Running a knife around the inner edge of the pan will hopefully keep the cake from cracking, but no worries, as there is topping to come! Allow the cake to fully cool in fridge.

To assemble the cake (after you have removed sides of springform), whip up:

  • 1 cup whipping cream
  • 2 tbsp confectioner’s sugar
  • 1/2 tsp almond extract

Pipe an edge around the top of cake (save the rest for plating). To decorate:

  • approximately 1/4 cup warmed redcurrant jelly
  • 1/2 pint or so fresh blackberries

Brush top of cake with some of the warmed redcurrant jelly.  Cover top of cake with fresh blackberries, then brush more redcurrant jelly over the top.


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