Tuesday, January 31, 2012

baking: lemon blackberry cheesecake

so this serves as my disclaimer...
i have never made a cheesecake before.
i usually buy the ones already made at the store and then just make a fresh compote
i cheat.
but i figured i would try it out and see if there are ways i could make it healthier as well!
{ there are! }
microwave 3 tablespoons of butter
use 1 tablespoon and grease your spring form pan
use the remaining butter and add to 1 cup of crushed grahm crackers
pour crumbs in pan to form the crust
take 2 pounds of cream cheese and add 1 and a half a cup of sugar
i used a low fat cream cheese
{ so i wouldn't feel so guilty later when i eat 3-5 pieces while the kids are in bed }
mix well
add 3/4ths a cup of milk
{ again... watching your ingredients... i used skim }
slowly add 4 eggs into your mix
one at a time
now add 1 cup of low fat sour cream and 1/4th a cup of flour and 1 tablespoon of vanilla
mix and separate the batter into two bowls
to one bowl you are going to add two packages of blackberries, lemon juice from one fresh lemon and some zest
mix well
pour the berry mixture into the pan and bake at 350 for 10 minutes just for it to set
then pour in your plain batter on top and cook the cake for another hour until it looks like this
let cake cool on wire rack for one hour before place in the fridge
cool in fridge for at least 2 hours
when ready to serve, garnish with a slice of lemon and some zest
i cut into my cheesecake a little too soon
since i wanted to get a good picture of it in the sunlight...
plus i didn't know if it was going to make it to tomorrow
look at those blackberries exploding from the inside of the cake
as i devour daintily eat my slice of cake.
lopsided or not... it tastes as it should

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