Sunday’s Special Creamy Cheese Cake topped with succulent Blackberry Sauce !! Perfect Romantic dessert !! I am so glad that it was my second attempt of making cheese cake, really came out well & delicious !!
There are many ways to make cheesecake, with / without crust. Topping the cheesecake is completely optional, and it is also belongs to your seasonable fruits. On Saturday I bought a box of beautiful blackberries, mostly berries get spoiled soon, so I thought of using it asap for my cheese cake topping and I felt it really worked with berries, which makes a colorful & perfect dessert.
Since, I have never made the cheese cake before, so I have searched & learned recipe from many blogs, because I don’t want to mess it up. Before making cheesecake, please note down the simple & easy tips that I have learned from other blogger’s. It is really helpful for beginners like me;
Make sure all the ingredients must in room temperature like cream cheese, sour cream, eggs and even the sugar. This will helps to blends better & give a smoother cheesecake.
Don’t over beat the cheese mixture, because Over beating would cause the cheesecake to crack when baking. So, while combining the sugar, cream cheese, eggs and other ingredients, always do it on a medium-low speed.
To make the perfect cheese cake, best to use a springform pan. So, it is easy to remove the cake without any crack. Before baking, always grease the pan with unsalted butter / baking spray.
To prevent dryness of the cake, place the cheesecake pan inside a larger pan, pour the hot water in the larger pan, this steam will prevent the cheesecake from drying out (dryness lead to crack). Steam oven helps to keep it moist. Note: When baking a cheesecake, don’t put the springform pan in the water as like it, because it might leak, to avoid this cover the springform pan with foil paper and bake the cheesecake on a middle rack.
Always avoid to open the oven while baking, because it may lead to escape the steamy air out. Also, changes in temperature during baking can cause the cheesecake to crack or sink in the middle.
Avoid poke anything into the center of a cheesecake, instead just give it a jiggle (like jelly). Finally if it’s firm at the edges and still wobbles a little in the center, it’s done.
Here is the exquisite cheesecake dessert !!
Happy cooking !!
Bon appetite !!
Preparation Time : 30 minutes
Baking Time : 35 – 45 minutes
Serving Size : Makes 1 small 4½” cheesecake
For the crust:
Vanilla wafers – 10 – 15 biscuits (according to the thickness of crust)
Walnut – 2 tbsp
Unsalted butter (melted) – 1 tbsp
Granulated sugar – 1 tsp
Vanilla extract – ½ tsp
Salt – a pinch
For the filling:
PHILADELPHIA 1/3 less fat cream cheese – 6 oz (at room temperature)
Heavy cream – 1 tbsp
Vanilla extract – 1 tsp
Granulated sugar – ¼ cup
Egg (at room temperature) – 1 large
Lemon zest – ¼ teaspoon
Salt – a pinch
Blackberries (fresh) – ½ cup
Granulated sugar – 2 tbsp
Water – 3 tsp
- First, preheat the oven to 350°.
- Grease a 4 ½” spring-form pan with unsalted butter & keep aside. Cover the pan with the foil paper (helps not to leak).
- Add all the ingredients given above in a food processor, blend into crumbs.
- Now press the mixture into the spring-form pan. Use hand or use a small flat glass to pack the crumbs into the bottom.
- By using an electric hand mixer, beat the cream cheese,lemon zest, vanilla and sugar until combined / smooth.
- After that add the egg, heavy cream and salt. Beat this mixture well, but do not over beat it because this allows too much air to the cheesecake batter & this may cause it to crack as it cools.
- Pour the cheesecake mixture into the crust.
- Place the cheesecake pan inside the larger pan, carefully pour the hot water into it, about half way up the side of your cheesecake pan as shown in the picture & bake it for 35-40 minutes or until the center is slightly jiggles (like jelly) in center.
- After turn off the oven, leave the cheesecake in the oven, open the door & let sit for 30 minutes.
- After that, move the cheesecake to a wire rack for another 30 minutes to cool.
- Finally, run a knife around the edge of the pan, and then cover the cheesecake with plastic wrap & refrigerate for an hour / overnight.
- Place the sauce pan on medium high heat, add blackberries, sugar, water & cook it for 5 – 8 minutes.
- Mash the fruits with fork / spoon.
- Garnish the cheese cake with the succulent blackberry sauce.
- Serve chilled & enjoy it !!
- Graham crackers / Digestive biscuit / snaps also can use for the crust.
- While baking it might rise little, but after resting in refrigerator, the surface will be sunken a little and look smooth.