Happy Holidays everyone! Though there was no break from cooking at home, this is the longest I have taken break from blogging I think. But hopefully this cheesecake recipe comes at the right time to make your holidays merrier!
Basic Cheesecake recipe is a combination of various trials that I have done over the years, so do not remember where and how I started making. Though I have BIG fan at my home for this cheesecake. That's my son. He can completely devour the whole cake if I am not looking. For him, where-ever there is cheesecake on the dessert menu, it's the best place to eat.
You can make the cheesecake ahead of time and freeze it. Thaw it in refrigerator overnight and it will be ready to serve next morning.
Prep Time: 20 min| Total Time: 1 Hr + 3 Hr Refrigerate. | Serves: 8 to 10.
For the Crust:
6 squares of graham
1 tbsp. sugar
pinch of salt
Cinnamon - 1 pinch
butter - 1 tbsp.
For the Filling:
12 oz cream cheese (at room temperature)
Heavy Cream - 1/2 Cup
1/3 Cup Sugar
vanilla - 1 tsp.
Egg (at room temperature) - 1
Blackberry - 2 Cups
Sugar - 1/2 Cup
Water - 1 tbsp.
Method of Preparation:
~ Preheat the oven to 350 deg.
~ Pulse all the ingredients under crust, it will be a crumbled wet sand like mixture.
~ Spray the pie pan with cooking spray. Press the crust mixture into the baking pan. Bake the crust for 7 minutes.
~ Let it cool for 5 min. See how the center sinks, it's perfectly fine. Reduce the oven temperature to 325.
~ Meantime, prepare the filling. In a small bowl, add softened cream cheese. Using a hand mixture, beat at a low speed.
~ Once all the lumps are gone, add heavy cream.
~ Add this cream cheese filling into the baking pan. Bake for 30 min or until center is done.
~ Once it's cooled, refrigerate for atleast 3 hrs.
For Blackberry compote:
~ Rinse blackberries gently. Boil them with sugar and water. Using a potato masher, gently keep mashing. Cook for about 15 minutes.
To serve. top cheesecake with compote and serve