It’s the end of the month and those of you who are coming back to this blog on a regular basis probably know already what this means: another round of “Bake Together – The Baking Surprise” with Andrea from Zimtkeks & Apfeltarte! Yay! Today it’s all about blackberries. These delicious dark little fellas. You might wonder where they are in this White Chocolate Cheesecake… but as the title already reveals… they are in the dark swirl on top of the cake. That was easy, I know :P
Andrea and I are creating new recipes each month based on a topic we both agreed on in advance. That can be the same ingredients we both use or for example the same type of baked good we want to create – for example, a sweet tart or a Halloween cupcake etc. We both don’t know what the other one is doing and it is always a surprise… especially when we do the same without knowing – which is why this all started… well ;) It’s all about blackberries today, so let us focus on that, shall we?
This time I made a cheesecake with white chocolate and added the blackberries to give it a nice fruity flavor. I achieved that by making a puree with the berries and created a big swirl with it on top. You prepare the cake the same way or change that part completely by adding the fruits to the batter unharmed, so you have them distributed throughout the cake after baking, or you add the puree to the cake and mix it in or put it on top and swirl it with a wooden skewer… there is a lot you can do to get these berries into that cake ;) I wanted a hypnotizing large spiral. If you don’t like blackberries, you can make the same cake with raspberries, blueberries and probably with cherries as well. I think cherries in a cheesecake are really nice ;)
One really good thing when using the fruits as a puree – you do not need fresh berries. Frozen ones work here the same way. No need to limit yourself and make this cake only when those berries are in season – nope, you can make this delicious cheesecake all year round with frozen berries. It will be as good as with fresh ones. And probably a bit cheaper :P
So there is one last question: what did Andrea do today? Also a cheesecake with blackberry swirl on top? It is unlikely, but possible… like winning the lottery :P I am really excited what she made, so let’s go and check her page!
INGREDIENTS / ZUTATEN
10.5 oz. (300g) blackberries (fresh or frozen)
juice of 1 lime
2 tbsp. sugar
For the base:
8 oz. (230g) biscuit cookies
3.5 oz. (100g) ground almonds
3.5 oz. (100g) butter, melted
For the cream cheese filling:
21 oz. (600g) cream cheese, at room temperature
1 cup (240ml) sour cream (Schmand)
1/2 cup (120ml) heavy cream
1 cup (200g) sugar
4 medium eggs
2 tsp. vanilla extract
2 tbsp. all-purpose flour
7 oz. (200g) white chocolate, melted
For the decoration:
fresh blackberries
whipped cream (optional)
300g Brombeeren (frisch oder gefroren)
Saft einer Limette
2 EL Zucker
Für den Boden:
230g Butterkekse
100g gemahlene Mandeln
100g Butter, geschmolzen
Für die Käsekuchenfüllung:
600g Frischkäse, Zimmertemperatur
240ml Schmand
120ml Sahne
200g Zucker
4 Eier (M)
2 TL Vanille Extrakt
2 EL Mehl (Type 405)
200g weiße Schokolade, geschmolzen
Für die Dekoration:
frische Brombeeren
Schlagsahne (optional)
DIRECTIONS / ZUBEREITUNG
2. Wash the blackberries and let dry. If you are using frozen blackberries, defrost them. Add the blackberries together with the lime juice and sugar to a saucepan and let simmer for about 10 minutes over medium heat – the berries should get soft. Press through a sieve, try to get as many juices as possible. Set aside and let cool down.
3. For the base add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the ground almonds and melted butter until well combined. Pour into the prepared springform tin and press down and to the sides to get a nice crust. Place in the fridge for about 30 minutes.
4. Preheat the oven to 350°F (180°C). Melt the chocolate and let cool down a bit. Add the cream cheese, sour cream, heavy cream, sugar, eggs, vanilla extract, and flour to a large bowl and mix until well combined – takes about 2-3 minutes. Add the melted chocolate and mix in well. Pour that mixture into the prepared baking tin. Tap the tin gently on your work surface to remove any air bubbles. Pour the blackberry sauce in a spiral on top of the filling starting from the center going to the edges (I used a piping bag). If you like more swirls, use a wooden skewer and swirl the blackberry sauce in the filling, otherwise leave it like it is. Bake for 60 minutes or until the edges are set but the center is still a bit wiggly – check after 40 minutes and cover with some aluminum foil if it gets too dark. Turn off the oven and open the door a bit. Leave the cheesecake inside the oven for another two hours to cool down. Take out and place in the fridge overnight. Decorate with some blackberries and whipped cream (optional) before serving.
2. Die Brombeeren waschen und trocknen. Wenn gefrorene Brombeeren verwendet werden, dann auftauen lassen. Zusammen mit dem Limettensaft und dem Zucker in einen kleinen Topf geben und dann bei mittlerer Hitzezufuhr etwa 10 Minuten köcheln lassen, bis die Beeren weich sind. Durch ein Sieb pressen und so viel Saft und Fruchtfleisch wie möglich auffangen. Zur Seite stellen und abkühlen lassen.
3. Für den Boden die Kekse in einen Gefrierbeutel geben und mit einem Nudelholz zu feinen Bröseln zerdrücken. Die gemahlenen Mandeln und die Butter mit in den Beutel geben und alles gut vermischen. Die feuchten Brösel in die vorbereitete Form füllen und am Boden und den Seiten festdrücken. Für etwa 30 Minuten in den Kühlschrank stellen.
4. Den Ofen jetzt auf 180°C (350°F) vorheizen. Die Schokolade schmelzen und etwas abkühlen lassen. Den Frischkäse zusammen mit dem Schmand, Sahne, Zucker, Eiern, Vanille Extrakt und dem Mehl in eine große Schüssel geben und in etwa 2-3 Minuten zu einer glatten Masse verrühren. Die geschmolzene Schokolade dazugeben und ebenfalls gut verrühren. Die Käsekuchenmasse in die vorbereitete Form füllen. An der Form vorsichtig rütteln, damit Lufbläschen entweichen können. Die Brombeersoße in einer großen Spirale (von der Mitte her anfangen und nach Außen gehen) auf die Käsekuchenmasse geben – ich hab dafür einen Spritzbeutel benutzt. Wer es etwas wilder mag, kann noch mit einem Holzstäbchen die Soße verteilen. Für etwa 60 Minuten backen, bis die Ränder fest geworden sind und die Mitte aber noch leicht wackelt, wenn man an der Form rüttelt. Checkt nach etwa 40 Minuten, ob die Oberfläche nicht zu dunkel wird –ggf. dann mit etwas Alufolie abdecken. Wenn alles passt, den Ofen ausschalten und die Tür ein wenig öffnen und den Kuchen im Ofen für etwa 2 Stunden abkühlen lassen, dann herausholen und im Kühlschrank über Nacht durchkühlen. Vor dem Servieren mit ein paar frischen Brombeeren und Schlagsahne (optional) dekorieren.
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Here is a version of the recipe you can print easily.
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White Chocolate Cheesecake with Blackberry Swirl
- Prep Time: 30
- Cook Time: 60
- Total Time: 720
Description
Delicious and rich white chocolate cheesecake with a blackberry sauce swirl on top – definitely a showstopper ;)
Ingredients
For the blackberry swirl
- 10.5 oz. (300g) blackberries (fresh or frozen)
- juice of 1 lime
- 2 tbsp. sugar
For the base
- 8 oz. (230g) biscuit cookies
- 3.5 oz. (100g) ground almonds
- 3.5 oz. (100g) butter, melted
For the cream cheese filling
- 21 oz. (600g) cream cheese, at room temperature
- 1 cup (240ml) sour cream (Schmand)
- 1/2 cup (120ml) heavy cream
- 1 cup (200g) sugar
- 4 medium eggs
- 2 tsp. vanilla extract
- 2 tbsp. all-purpose flour
- 7 oz. (200g) white chocolate, melted
For the decoration
- fresh blackberries
- whipped cream (optional)
Instructions
- Grease and line a springform tin (9 inches/23cm) with baking parchment – make sure the sides are also covered and overlapping the rim of the tin (about 0.8 inches/2cm).
- Wash the blackberries and let dry. If you are using frozen blackberries, defrost them. Add the blackberries together with the lime juice and sugar to a saucepan and let simmer for about 10 minutes over medium heat – the berries should get soft. Press through a sieve, try to get as many juices as possible. Set aside and let cool down.
- For the base add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Mix with the ground almonds and melted butter until well combined. Pour into the prepared springform tin and press down and to the sides to get a nice crust. Place in the fridge for about 30 minutes.
- Preheat the oven to 350°F (180°C). Melt the chocolate and let cool down a bit. Add the cream cheese, sour cream, heavy cream, sugar, eggs, vanilla extract, and flour to a large bowl and mix until well combined – takes about 2-3 minutes. Add the melted chocolate and mix in well. Pour that mixture into the prepared baking tin. Tap the tin gently on your work surface to remove any air bubbles. Pour the blackberry sauce in a spiral on top of the filling starting from the center going to the edges (I used a piping bag). If you like more swirls, use a wooden skewer and swirl the blackberry sauce in the filling, otherwise leave it like it is. Bake for 60 minutes or until the edges are set but the center is still a bit wiggly – check after 40 minutes and cover with some aluminum foil if it gets too dark. Turn off the oven and open the door a bit. Leave the cheesecake inside the oven for another two hours to cool down. Take out and place in the fridge overnight. Decorate with some blackberries and whipped cream (optional) before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
This was absolutely delicious! Six different people tried it and they all loved it. I had to use walnuts instead of almonds which tasted great. The white chocolate just barely comes through and the blackberry is the tart crown on the sweet mellow flavours. Thank you!
Glad everyone liked it! The change to walnuts sounds good! Gonna try that too!
Cheers,
Marc