Thursday, February 28, 2013

Lemon Blackberry Cheesecake with Meringue Topping

I made this last Friday for a party. For a first cheesecake, I'd say this was downright miraculous. If you like lemon or blackberry or cheesecake or all of the above, you need to try this. 

Lemon Blackberry Cheesecake with Meringue Topping
Adapted with slight changes from iVillage

3 tablespoons butter, softened
1 cup sour cream
1 cup graham cracker crumbs
1/4 cup all-purpose flour
2 pounds cream cheese
1 tablespoon vanilla extract
1 cup sugar
1 1/2 pints blackberries
  1/2 cup milk
Zest and juice of 1 lemon
4 eggs

  • Preheat the oven to 350. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan.
  • In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.
  • In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of cheese mixture along with the remaining whole blackberries and mix well.
  • Pour the blackberry filling on top of the prepared crust. Bake for 15 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour, until the topping is set. Chill in the refrigerator until ready to serve.

    Tips: To prevent cracking, bake the cheesecake with a water bath. This means wrapping the bottom of the pan with foil and placing it within larger baking pan filled with shallow water. It keeps the cheesecake moist. Also allow it to cool in the oven and then at room temperature, to avoid temperature spikes, and allow the cheesecake to continue to cook as it cools. 

I also made a meringue topping, which just consisted of whipping together 2 tablespoons sugar, 3 egg whites, and 1/2 tsp of cream of tartar til peaked. This was piled on top of the cheesecake for the last 10 minutes of baking, and put back into the oven until tips of meringue started to turn a golden brown.


And in case you can't tell, I had some fun with the garnish as well. I sugared blackberries by putting a thin coat of egg white on them and sprinkling them with granulated sugar, curled some lemon peels, and made a blackberry sauce with some excess blackberry puree from the blender. :)

1 comment:

  1. Looks absolutely yummy! Must try it out one day! Just foun your lovely blog and think I shall be stopping by more often! Have a fabulous weekend and great trip away!
    May x