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SOUPS/SAUCES/CONDIMENTS

Baked cheesecake with blackberry sauce

Avoid over-baking. Because of variations in ovens, it is difficult to give the exact baking time for the cheesecake. It will continue baking after it had been removed from the oven, therefore keep an eye on it while it is baking. The cake is perfectly done when the spot in the middle of the cheesecake is still a little bit wobbly. The texture will smooth out as it cools.

CHEESECAKE

The pastry:
100 g/3.5 oz butter, softened
100 g/3.5 oz sugar
1 free-range egg
120 g/4.2 oz cake flour
a pinch each of baking powder and salt
2 tablespoons/30 ml cornflour
rind of 1 lemon, finely grated
the seeds of ½ vanilla bean
a few drops lemon essence

Once you have scraped the seeds from the vanilla pod, store the empty bean in an airtight container filled with sugar. This will provide you with vanilla flavored sugar in just a few days.

The filling:
4 free-range eggs
1 cup/250 ml sugar
2 tablespoons/30 ml lemon juice
3 x 250 g/8.8 oz smooth cottage cheese
1 cup/250 ml cream
½ cup/125 ml flour

The sauce:
350 g /12.3 oz blackberries, fresh or frozen and defrosted
¼ cup 60 ml Kirsch
⅔ cup sugar syrup
juice of half a lemon

Whisk the butter and sugar until pale and fluffy, then add the egg and mix well. Sift the dry ingredients and add to the egg mixture with the lemon rind, vanilla and lemon essence. Mix well, then wrap in cling film and place in the refrigerator for 2 hours.

Grease a 24 cm/9.5 in cake tin with a loose bottom. Press the dough into the cake tin then place in the refrigerator for another hour to firm up.
Meanwhile preheat the oven to 180°C/356°F.

Beat the eggs and sugar until light and creamy. Add the lemon juice, cottage cheese, cream and flour and mix well.  Pour the filling into the baked crust and bake for 10 minutes in the preheated oven.

Reduce the temperature to 120-130 °C/248-266°F and bake for an hour until the filling is firm but still slightly soft in the center.
Remove from the oven and leave to cool.

When ready to serve, reserve a few blackberries and puree the rest with the rest of the sauce ingredients in a blender. Rub the sauce through a sieve and and serve with a slice of the cheesecake and a few whole berries.

 

 

 

 

 

STELLA's avatar

By STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

3 replies on “Baked cheesecake with blackberry sauce”

[…] Lamb neck casserole with Moroccan flavours, served with papaya, red pepper and spring onion salsa Baked cheesecake with blackberry sauce *** Seafood cakes with a caper sauce and mixed herbs Roast rolled pork belly with mashed potatoes […]

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[…] the original taste. Mascarpone is used in ie the Italian dessert, Tiramisu, cheesecake (see Baked cheesecake with blackberry sauce) or served alone with fruit or fruit syrup. It makes charming canopies, topped with anchovies, […]

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