Blackberry Cheesecake

Method10 steps

1. 1

   Step 1: Melt the butter (6 tbsp) if needed. Mix all 6 tablespoons melted butter with the graham cracker crumbs (1½ cups) and cinnamon until evenly combined.

   Uses 6 tbsp unsalted butter, melted for the crust · 1½ cups crumbled graham crackers · ½ tsp ground true cinnamon or canela

2. 2

   Step 2: Press all the crust mixture firmly into the bottom of a 9½-inch springform pan, with a gentle border about ½ inch high up the sides. Cover and refrigerate while making the filling, until the crust has chilled and firmed up.

   Uses All the prepared crust mixture

3. 3

   Step 3: Preheat the oven to 350°F / about 180°C and put a rack in the middle.

4. 4

   Step 4: Blend the whole eggs (3), cottage cheese (1½ cups) and sour cream (1½ cups) until smooth. Add all the cream cheese (1½ cups), the separate ¾ cup filling sugar, vanilla extract (2 tsp), cornstarch (2 tbsp) and salt, and blend again until fully incorporated.

   Uses 3 whole eggs for the cheesecake filling · 1½ cups cottage cheese (or 12 oz) · 1½ cups sour cream (or 12 oz) · 1½ cups cream cheese (or 12 oz) · ¾ cup granulated sugar for the filling · 2 tsp vanilla extract · 2 tbsp cornstarch for the filling · 1 pinch kosher or coarse sea salt

5. 5

   Step 5: Take the firm chilled crust from the refrigerator and pour all the blended filling over it. Gently jiggle the pan to spread the filling evenly. Bake in the preheated oven for 55–60 minutes, checking from 55 minutes, until set, puffed and lightly browned. A toothpick inserted in the centre should be just moist, without wet filling clinging to it; avoid overbaking.

   Check the set cheesecake · 55 minUses The complete chilled crust in its springform pan · All the blended filling

6. 6

   Step 6: Remove the set cheesecake from the oven and let it cool briefly in its pan. It will settle and may crack slightly. Refrigerate promptly, within 2 hours of oven removal, and let it finish cooling until cool before adding the topping.

   Uses The whole baked cheesecake

7. 7

   Step 7: Wash the blackberries and lime (1). Juice the lime and combine its juice with all the blackberries and the separate ½ cup topping sugar in a medium saucepan. Bring to a full boil over high heat. Once boiling, cook for 2–3 minutes, checking from 2 minutes, stirring and mashing the berries with a potato masher.

   Boil and mash the blackberry topping · 2 minUses 4 cups ripe blackberries · 1 lime, juiced for the topping, about 3 tbsp juice · ½ cup granulated sugar for the blackberry topping · Water for washing the blackberries and lime, as needed

8. 8

   Step 8: Remove the fruit pan from the heat. Gradually sprinkle in the whole envelope of unflavored gelatin (1 envelope) while stirring, and stir until fully dissolved. Let the topping cool to lukewarm or room temperature while still pourable; do not let it begin setting in the saucepan.

   Uses All the boiled and mashed fruit mixture · 1 envelope unflavored gelatin, about 1 tbsp

9. 9

   Step 9: Pour all the cool, pourable blackberry topping over the cooled cheesecake. Cover and refrigerate for at least 2 hours, until the cheesecake is chilled and the topping has set. Continue chilling if needed.

   Check the chilled, set cheesecake topping · 120 minUses The whole cool cheesecake in its pan · All the cooled but still pourable fruit topping

10. 10

    Step 10: Wet a dinner or butter knife with lukewarm water and run it around the pan’s edge all the way to the bottom. Release the springform and cut the cheesecake into 10–12 portions. Serve and keep any unserved cake covered in the refrigerator.

    Uses The chilled set cake for unmoulding and serving · Lukewarm water for wetting the release knife, as needed