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Partridgeberry and Apple Cheesecake

IMG_3320This cake was served along with the Pumpkin Truffle Cheesecake I made for Thanksgiving, and was a great way to incorporate a bit of local flavour as an alternative to a cranberry dessert.  Much like cranberries, partridgeberries (lingonberries) are bright red and tart, and happen to be a favorite of mine.  They are often cooked with apples into jams and pies and such, and so were a natural pairing for this cake. It was a hit at dinner ! 

I made this cake by preparing the separate partridgeberry and apple purees before assembling the crust and filling, but if you wanted to try a shortcut, you could try the cake with a ready made partridgeberry jam and un-spiced apple sauce.  A note of caution however, I’ve found some commercially produced partridgeberry jams start with sugar and apples before you ever get to the berries in the list of ingredients, so if you want that pure flavor as I did, I’d recommend following these steps.

For the partridgeberry puree:

  • 1 1/2 cups partridgeberries (I used frozen)
  • 3/4 cup white sugar
  • 1/4 cup water

Place all in a saucepan over medium heat.  Allow to cook until the berries have popped and released their juices and the mixture has reduced to a jammy thickness.  Remove from heat, allow to cool slightly, then puree with a stick blender or alternative. Can be made a day ahead and kept in a sealed container in the fridge.

For the apple puree:

  • 2 medium apples, peeled, cored and chopped
  • 1/2 cup white sugar
  • 1/4 cup water

Repeat the same process as for the partridgeberries, over medium heat until reduced, then puree with blender. Cover until ready to use.

For the cake, start by preheating the oven to 350 degrees.  Prepare a 9 inch springform pan by lining bottom with parchment and lightly greasing sides if not using a non-stick pan.  Make crust by combining the following:

  • 2 cups crumbs from shortcake cookies
  • 2 tbsps white sugar
  • 1/4 cup butter, melted

Press along bottom and up sides of prepared springform pan. Set aside as you make the batter:

  • 1/2 cup white sugar
  • 4 8 ounce packages cream cheese
  • 1 tsp vanilla extract
  • 4 large eggs

In your mixer, blend the white sugar with the cream cheese until creamy.  Add vanilla, then eggs one at a time, scraping sides of bowl once or twice to keep the mix creamy.

Divide this mixture in half (you can eyeball it, but it’ll turn out to be approximately 2.5 cups each).  Whisk partridgeberry mixture into one half, and the apple mixture into the other.  Scoop large spoonfuls of each batter into the prepared crust, alternating them as you fill the pan.  When all batter is in the pan, use a knife to swirl the mixtures a few times, taking care not to disturb the crust.

Bake cake for 50-55 minutes or until centre no longer jiggles/appears wet. Combine the following:

  • 1 1/2 cups sour cream
  • 1/3 cup sugar
  • 2 tsp vanilla extract

And pour this mixture over top of cake while still in oven. Bake 10 minutes more, then turn off oven, leave door ajar and allow to cool slightly before removing to fully cool (place in fridge for several hours to completely cool)

When ready to finalize cake, run a knife around inner edge of pan, release the springform sides, lift cake from bottom of pan to serving platter, removing parchment in the process.  I find a larger offset spatula helpful with this step.

As an optional step, whip together:

  • 1 cup whipping cream
  • 1 package of whipped cream stabilizer
  • 1 tsp vanilla extract

And with a star-tipped icing bag pipe an edging of rosettes.

The cake will look like this (poorly executed photo) when cut:


If you are interested in trying another dessert with these flavors, I also have a go-to partridegerry-topped cheesecake that I have made a number of times in the past.


2 responses »

  1. I really like your blog, everything looks so delicious! I just followed you, it would be great if we can support each other 🙂 I can’t wait to read more from you ❤


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