Meet the ultimate in decadent holiday desserts! This creamy cheesecake is colorful and flavorful thanks to fresh blackberry puree. Plan ahead to make this stunning dessert for your next holiday gathering.
Servings Per Recipe: 8-16
Total Prep Time: 20 minutes plus chilling time
Cook Time: 1 hour 14 minutes
3 Cups (about 60) chocolate wafer cookies
9 Tablespoons unsalted butter, melted/cooled to room temperature
12 ounces Blackberries, divided
1 Cup plus 2 teaspoons sugar, divided
3 Packages (8 ounces each) cream cheese, at room temperature
1/2 Cup sour cream
2 Teaspoons vanilla extract
3 large eggs
Step 1: BRUSH lightly with melted butter the bottom and insides of a 9-inch springform pan.
Step 2: PREHEAT oven to 350°F.
Step 3: PLACE 3 cups (about 60) chocolate wafer cookies into the bowl of a food processor and PULSE until converted to crumbs.
Step 4: TRANSFER crumbs to a medium bowl and ADD 9 tablespoons melted unsalted butter.
Step 5: STIR thoroughly to combine.
Step 6: PRESS crumb mixture into bottom and up insides of prepared pan.
Step 7: BAKE about 14 minutes or until firm.
Step 8: ALLOW cake crust to cool completely.
Step 9: REDUCE oven temperature to 300°F.
Step 10: PLACE 12 ounces blackberries into a blender or the bowl of a food processor and ADD 1 teaspoon sugar.
Step 11: PUREE blackberries and STRAIN through a fine sieve and DISCARD seeds.
Step 12: SET ASIDE blackberry puree.
Step 13: PLACE 3 packages (8 ounces each) cream cheese into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
Step 14: BEAT until cream cheese is completely smooth and SCRAPE DOWN beater and sides of bowl often to ensure all lumps are removed.
Step 15: ADD 1 cup sugar and BEAT until smooth.
Step 16: ADD 1/2 cup sour cream and ADD 2 teaspoons vanilla extract.
Step 17: BEAT to combine.
Step 18: ADD 3 eggs, one at a time, while BEATING on low speed until combined.
Step 19: SPOON half of cream cheese mixture into cake crust.
Step 20: SPRINKLE half of blackberry puree over cream cheese mixture.
Step 21: DIP a toothpick or wooden skewer into batter and SWIRL to CREATE a marbled effect.
Step 22: SPOON remaining cream cheese mixture into cake crust.
Step 23: BAKE about 1 hour or until edges of cake are just set and center jiggles slightly. Do not overcook.
Step 24: TURN OFF oven and LEAVE cake inside oven.
Step 25: PROP open oven door with the handle of a wooden spoon.
Step 26: ALLOW cake to cool in oven 1 hour.
Step 27: REMOVE cake from oven and ALLOW to cool completely.
Step 28: CHILL cake in refrigerator until cold throughout, 4 hours or overnight.
Step 29: OPEN and REMOVE springform pan.
Step 30: GARNISH cake with remaining blackberries and mint leaves.
Step 31: SERVE immediately.
This recipe comes from The Blackberry Farm in Walland, Tennessee. This recipe features a biscuit dough version of cobbler where it allows the use of more berries and the dough soaks up more berry juice. Serve with vanilla ice cream or whipped cream.
Servings Per Recipe: 10
Total Prep Time: 10 Minutes
Total Cook Time: 50 Minutes
8 Cups Fresh Blackberries
1 1/4 Cups Sugar
Zest and Juice from 1/2 Lime
1 Tablespoon Corn Starch
1 1/4 Cups All-Purpose Flour
1 1/4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Fine Sea Salt
6 Tablespoons (3/4 Stick) Unsalted Butter, Cut into Small Cubes and Chilled
1/4 Cup Buttermilk
Step 1. Preheat the oven to 350F.
Step 2. In a large bowl, toss together the blackberries, 1 cup of sugar, and the lime zeal.
STEP 3: In a small bowl, whisk together the lime juice and corn starch until smooth. Drizzle the lime juice mixture over the blackberry mixture and toss to combine. Scrape the blackberry mixture to into a 10-inch cast iron skillet and set aside.
Step 4. In a medium bowl, whisk together the flour, baking powder, salt, and the remaining 1/4 cup sugar. Use your fingertips to rub the butter into the flour mixture until it is the texture of course meal. Make a well in the center of the dry ingredients. Pour the buttermilk into the well and stir with a fork until the mixture comes together. Crumble the dough evenly over the top of the blackberry mixture.
Step 5. Bake the cobbler for 40 minutes, or until the blackberry filling is bubbling and the topping is golden brown.
STEP 6: Let the cobbler rest for 10 minutes before serving.
The recipe, which was created by the chefs at Blackberry Farm, an award-winning luxury hotel and resort in eastern Tennessee, is a wonderful way to show off tangy blackberries. The crust recipe, made with light brown sugar, rolled oats, flour, and butter, doubles as a streusel topping that toasts up beautifully in the oven. "These oat bars are a Blackberry Farm classic," says Sarah Steffan, executive chef of The Dogwood restaurant at Blackberry Farm. "
Yield Per Recipe: 24
Total Time: 1 Hour, 30 Minutes
6 Cups Regular Rolled Oats
2-1/4 Cups Packed Light Brown Sugar
2-1/4 Cups All-Purpose Flour
2 Cups Unsalted Butter, Melted, Plus More for Pan
1 Tsp Kosher Salt
1 Tsp Baking Soda
9 Cups Blackberries
1 Cup Granulated Sugar
1/2 Cup Fresh Lemon Juice
1/4 Cup Cornstarch
Step 1: Prepare the Crust: Preheat oven to 350°F. Stir together oats, brown sugar, flour, butter, salt, and baking soda. Remove 3 cups of the oat mixture, and set aside. Press remaining oat mixture in an even layer in an aluminum foil-lined and buttered 12- x 17-inch rimmed baking sheet. Bake in preheated oven until golden brown, about 20 minutes. Cool completely, about 30 minutes.
Step 2: Prepare the Filling: Stir together blackberries, sugar, lemon juice, and cornstarch in a large saucepan. Cook over medium, stirring occasionally, until syrup thickens and is bubbly, about 8 minutes. Pour over prepared Crust, and crumble reserved 3 cups oat mixture evenly over Filling. Bake at 350°F until topping is golden brown, 30 to 35 minutes. Cool completely, about 2 hours. Cut into 24 pieces.
Fire up the grill to make this blackberry-infused chicken recipe!
Total Servings: 4
Total Time: 50 Minutes
6 Ounces Blackberries
1/4 Cup water
2 Tbsp. White Wine Vinegar
1 Tbsp. Sugar
2 Tbsp. Cold Butter
1 Tbsp. Trader Joe's Whole-Grain Mustard
4 Chicken Thighs
Kosher Salt and Black Pepper
Fresh, flat-leaf Parsley
STEP 1: Heat grill to medium. Combine blackberries, water, white wine vinegar, and sugar in a small saucepan; simmer, mashing occasionally, until liquid is reduced to about 2 Tbsp., 18 to 20 minutes.
STEP 2: Stir in butter and whole-grain mustard. Transfer half the glaze to a bowl; reserve. Meanwhile, pat chicken thighs and drumsticks dry; season with kosher salt and black pepper.
STEP 3: Grill, skin-sides up, covered, 15 minutes. Uncover, baste with some of the glaze and grill, turning and basting occasionally, until cooked through, 10 to 12 minutes.
STEP 4: Sprinkle with fresh flat-leaf parsley and serve with remaining glaze.