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Jewish Blackberry Cheesecake
This berry cheesecake is great for shavuot or any occasion. Using cream cheese, cottage cheese, cherry brandy and fresh berries we have a delicious cheesecake.
Ingredients
Serves: 10
- 30 plain sweet biscuits, crushed
- 90g butter, melted
- 500g cream cheese, softened
- 3/4 cup (150g) white sugar
- 2 tablespoons plain flour
- 2 teaspoons vanilla essence
- 1 cup (230g) cottage cheese, creamed
- 1/4 cup (60ml) cherry brandy
- 3 eggs
- 3 1/2 cups (500g) fresh blackberries
- 1 tablespoon cherry brandy
- 1 tablespoon white sugar
Directions
Preparation:30min ›
Cook:1hour ›
Extra time:4hours chilling ›
Ready in:5hours30min
- In a medium bowl, stir together biscuit crumbs and butter. Press the mixture into the bottom and 4cm up the sides of an 20cm springform tin. Set aside.
- In a large bowl, stir together cream cheese, 3/4 cup sugar, flour and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.
- Preheat the oven to 190 degrees C. Pour half of the cheese mixture into the biscuit-lined tin. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.
- Bake for 40 to 45 minutes or until centre appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours or until ready to serve.
- For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.
Check Your Berries
When using fresh blackberries in a kosher diet, do not forget to clean and inspect your berries for bugs.
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Reviews and Ratings
Global Ratings:
(66)
Reviews in English (49)
I found this recipe while looking for a dessert to enter in our company's annual blackberry contest featuring many entries of delectable blackberry treats and blind-judged by several different "higher-ups" in the company. This recipe was very easy to make in steps. I was able to whip this up while I also cooking dinner, caring for our demanding toddler, etc. Made crust first, put in the fridge. Then, the next time I had a breather, I whipped up the filling. Filling sat for a bit before I could put it all together and throw in the oven. I made a mistake on the crust and melted 8 tbsp (a whole cube) of butter instead of 6. I had already added the crushed wafers to the butter, so I just crushed up and added more wafers until the consistency was right. I ended up using a total of 53 wafers. It turned out very well. I used small-curd cottage cheese and it blended smooth easily. I substituted orange juice for the brandy. I also used frozen blackberries, which I would not recommend. It was a lot of extra work to get them dry enough to use. Plus, they were sour and not as big and juicy and sweet as the fresh ones I could have picked on our hill (I should have sent the kids out to pick them!). I used the 8" springform pan - but next time I would use the 9", because the cake did not get as done as I wanted it to in the center. I baked it at 375 deg. for 57 minutes! I'm pleased to say that this cheesecake was awarded the second place prize in the contest! Enjoy! - 22 Aug 2005 (Review from Allrecipes USA and Canada)
I have made this recipe at least a couple dozen times. It is my standby when bringing a dessert to a gathering, and is so popular with family and friends that it is requested often. The texture is amazingly silky and light! The flavor is lovely whether I use cherry brandy or kirsh. My favorite fruit choices for this are sour cherries or blackberries, and I often put a sour cream and sugar layer over the top just before the fruit topping, which tastes as great as it looks. I sometimes make it with a graham cracker crust just for variety. Fabulous! - 08 Jan 2007 (Review from Allrecipes USA and Canada)
Great recipe. I put the berries in a blender with some sugar then swirled it into the filling. Came out wonderful! - 12 Dec 2001 (Review from Allrecipes USA and Canada)
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