Cheesecake With Minted Blackberries Recipes

BURNT CHEESECAKE WITH BLACKBERRIES

Steps:

• Preheat the oven to 400 degrees F. Grease a 9-inch springform pan with some butter and line with parchment paper.
• For the cheesecake: In a large bowl, combine the cream cheese, cream, sugar, flour, eggs, vanilla and salt. Beat with an electric hand mixer until combined. Pour into the prepared pan and bake until set and well browned, 50 to 55 minutes.
• For the macerated blackberries: While the cheesecake bakes, toss together the blackberries, sugar and lemon zest and juice. Cover and place in the fridge until you are ready to serve.
• Remove the cheesecake from the oven and allow it cool, about 45 minutes.
• Release the cheesecake from the pan and slice. Grab the blackberries and give them a final toss. Slice and serve the cheesecake topped with the macerated blackberries.

BLACKBERRY CHEESECAKE BITES

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In food processor, place crackers, almonds and 1/4 cup of the sugar. Cover; process until finely ground. Add melted butter. Cover; process until mixture looks like wet sand. Press in bottom of pan.
• Bake 10 to 12 minutes or until golden brown. Cool. Meanwhile, in large bowl, beat cream cheese, remaining 1 cup sugar, the flour and vanilla with electric mixer on medium speed until smooth. On low speed, beat in eggs, one at a time, just until blended. Pour over crust.
• Spoon small dollops of jam over filling; swirl with knife. Bake 35 to 40 minutes or until set. Cool in pan on cooling rack 1 hour. Cover; refrigerate 2 hours. Use foil to lift out of pan. Cut into 6 rows by 6 rows. Top each cheesecake bite with 1 blackberry and mint leaf. Store covered in refrigerator.

MINT CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

BLACKBERRY CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Combine the cracker crumbs, 1/4 c sugar, cinnamon and butter; press onto the bottom of a springform pan.
• Beat the cream cheese; add eggs, one at a time, and beat after each addition.
• Gradually add in the sugar and mix well.
• Pour over the crust and bake 45 minutes.
• Combine the sour cream, 3 T sugar and vanilla; pour over the cheesecake.
• Bake for an additional 10 minutes.
• Remove and chill for at least 6 hours.
• When you get ready to serve the cheesecake, combine the jam and blackberries in a saucepan.
• Gently heat until just warmed.
• Drizzle over the cheesecake slices.

CHEESECAKE WITH MINTED BLACKBERRIES

Steps:

• For the Crust: Preheat oven to 350 degrees with rack in the middle. Line a 9-inch square baking pan with 2 criss-crossed sheets of foil, leaving an overhang on 2 sides, then lightly butter foil. Beat together butter and brown sugar with an electric mixer until light and fluffy. Reduce speed to low and add flour and almonds, mixing until combined and dough begins to clump together. Press onto bottom of baking pan with floured fingers. Bake just until a shade darker and edges begin to pull away from pan, 20-30 minutes. Cool crust completely in pan.
• For the filling and Bake: Reduce oven temperature to 325 degrees. Beat together cream cheese, sugar and flour with cleaned beaters at medium speed until smooth, about 1-2 minutes. Reduce speed to low and add half-and-half, then eggs 1 at a time, mixing until incorporated. Pour filling in crust. Bake in a hot water bath until set 1 1/2 inches from edge, but center is still wobbly, 40-45 minutes. (Center will set as it cools) Transfer pan to rack and cool completely, about 2 hours. Chill, uncovered, at least 2 hours.
• Using foil overhang, lift cheesecake from pan and peel off foil before cutting into small rectangles. Top each serving with Mnted Blackberries.
• For the Minted Blackberries:.
• Stir together all ingredients in a bowl or airtight container and let macerate at room temperature for 30 minutes. Blackberries can be chilled after macerating for up to 2 hours.

NO BAKE BLACKBERRY CHEESECAKE

Steps:

• Butter 2 8cm chef steel ring moulds and put on a baking tray lined with baking paper. Crush the biscuits to crumb and pour on the melted butter and mix thoroughly. Take 2 tablespoons of the crumb and press into each mould, firming down to create the cheesecake base. Place the tray in the fridge for about 20 minutes.
• Whisk the cream, sugar and cream cheese to a fairly stiff mix. Separate into even amounts in two bowls. Crush 10 blackberries through a sieve, collecting the juice in a small bowl and discard the seeds left over.
• Pour 2 teaspoons of the juice into one of the fillings and stir until combined. Pour this on top of the set biscuit bases and place back in the fridge for 10 minutes.
• Pour the creamy cheesecake filling on top of the blackberry filling being careful not to mix the two layers. Then drop a few drops of blackberry juice on top of the cheesecake and swirl to decorate. Place back in the fridge to set for about 4 hours or overnight.

CHEESECAKE WITH MINTED BLACKBERRIES

Steps:

• MAKE CRUST: Preheat oven to 350ºF with rack in middle. Line a 9-inch square baking pan with 2 crisscrossed sheets of foil, leaving an overhang on 2 sides, then lightly butter foil. Beat together butter and brown sugar with an electric mixer until light and fluffy. Reduce speed to low and add flour and almonds, mixing until combined and dough begins to clump together. Press onto bottom of baking pan with floured fingers. Bake just until a shade darker and edges begin to pull away from pan, 20 to 30 minutes. Cool crust completely in pan. MAKE FILLING AND BAKE: Reduce oven temperature to 325ºF. Beat together cream cheese, sugar, and flour with cleaned beaters at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add half-and-half, then eggs 1 at a time, mixing until incorporated. Pour filling into crust. Bake in a hot water bath until set 1 1/2 inches from edge but center is still wobbly, 40 to 45 minutes. (Center will set as it cools.) Transfer pan to a rack and cool completely, about 2 hours. Chill, uncovered, at least 2 hours. Using foil overhang, lift cheesecake from pan and peel off foil before cutting into small rectangles.

BLACKBERRY RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cake mix, applesauce, and oil in a bowl; mix well. Press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is golden brown, about 10 minutes. Remove from oven; keep oven on.
• Combine ricotta cheese, yogurt, 1/2 cup sugar, eggs, flour, and lemon juice in a bowl; mix well. Pour over crust.
• Bake in the hot oven until set, about 25 minutes.
• Combine blackberries, water, 1/4 cup sugar, and cornstarch in a saucepan over low heat. Simmer until thickened, about 10 minutes. Pour topping over the cheesecake. Chill at least 4 hours.