The end of July garden in bloom….
Have a great weekend!
It’s hot outside and the blackberries are ripening in our berry patch. This is our second dessert picking and it looks like there will be a couple more.
The first night we had ice cream and berries, but today I’m trying a recipe for blackberry cheesecake which sounds wonderful for a gathering of friends on a hot summer evening. I dug into the patch this morning and came out with mosquito bites, scratched up legs and bright red stained berry fingers, besides a nice little bowl of vine ripened deliciousness.
This is another simple recipe that anyone can do, with only 5 ingredients for the filling.
Make a basic graham cracker crust, pat it into the springform pan and bake for 8 min @350*
- 2 pkgs graham crackers crumbs, 12 T melted butter and 1/3 c. sugar.
In the meantime, blend the first 3 ingredients together until soft, then add the eggs one at a time. I used a mixer but it’s easy to do by hand.
- 16 ounces Philadelphia Cream Cheese – 2 pkgs, softened
- 1/2 sugar
- 1 1/2 teaspoons vanilla
- 3 eggs
- 1 cup blackberry puree
Reserve a cup of the cream cheese mixture, mixing the smashed blackberries into the remainder of the batter to make a colorful purple pink mixture.
Spoon the 1 cup of batter into the blackberry mixture in separate circles. Take a knife and swirl it by dragging the knife slowly through the batter in both directions.
Bake for 70 minutes at 350 degrees on a jelly roll pan that has a half inch of water filling the pan. This helps keep the top of the cheesecake from cracking.
When you’re ready to serve, plate the cheesecake and garnish with more fresh blackberries. It couldn’t be easier or more summery. Yummmmm. Have a lovely evening and I wish you were here!
Here’s the original recipe that I altered to make this cheesecake. Next time I’ll double the filling so the cheese cake is higher and will serve more. I used an 8″ springform pan.
Until next time,
Kids love a party. Why not have them help get ready with this Betty Crocker butter cookie recipe! Better yet it only has 5 ingredients not counting the red and blue sprinkles. Here they are:
1 cup granulated sugar
Mix sugar, egg, butter and almond for 2 min at medium speed. Stir in flour.
Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.
Enjoy with a couple of your favorite friends – or grandkids!
For link to original recipe click here.comment