Did you know that a tiger closes his eyes when he’s happy. A tiger cannot purr; so she squints or closes her eyes in contentment. This denotes trust and safety, and is exactly what we humans do when take a bite of food that brings us back to childhood or rushes to the pleasure center of our brain.
There are so many ways to make a cheesecake and if you’re wondering how to make a cheesecake that is classic New York, dense enough to feel like a real dessert, this is that recipe, adapted from New York Times recipe (Craig Claiborne), and is everything a cheesecake needs to be. It’s got body, and just the right amount of density.
This cheesecake is classic and perfect for those special occasions when splurging is part of a celebration and you want people to love your dessert so much, they close their eyes with that first bite.
This might be a nice Father’s Day dessert because while the strawberry is girlie, I think the blackberry is quite masculine.
I’m not into those fluffy whipped versions that masquerade as cheesecake, but are mostly heavy cream, nor am I into those non-bake cheesecakes.
Pin this recipe if you’re looking for a New York style cheesecake that elicits closed eyes and smiling faces.
Serving Blackberry Cheesecake
You can pour the sauce over the whole cheesecake, or serve individually. Another great topping for this cheesecake could be this blueberry pie filling.
So tell me, are you a cheesecake fan? What’s your favorite kind?
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Blackberry Cheesecake and How to Make Blackberry Sauce
For the crust
- 1 cup flour
- ¼ teaspoon sugar
- 1 teaspoon lemon rind
- ½ cup 1 stick butter
- 1 egg yolk lightly beaten
- ¼ teaspoon vanilla
For the filling
- 5 8- ounce packages cream cheese
- ¼ teaspoon vanilla
- 1 teaspoon grated lemon rind
- 1 ¾ cups sugar
- 3 tablespoons flour
- ¼ teaspoon salt
- 5 eggs
- 2 egg yolks
- ¼ cup heavy cream
- 3 cups blackberries (fresh or frozen
- 1/4 cup water
- 1/2 cup sugar more if blackberries are very tart
- Preheat oven to 400 degrees.
- Mix lemon zest into the sugar with your hands to increase fragrance. Add flour. Mix. Cut in butter, mix in egg and vanilla.
- Pat 1/3 of doug into bottom of 9-inch springform pan with sides removed. Bake 6 minutes until golden.
- Cool, attach sides to pan. Butter sides and pat the sides with remaining dough.
- Increase oven to 475.
- Use room temperature cream cheese.
- Beat cream cheese until fluffy Add vanilla and lemon rind.
- Mix together flour, sugar, salt. Blend into cream cheese mixture.
- Beat in eggs and yolks, one at a time.
- Pour into prepared pan. Bake for 8-10 minutes.
- Reduce oven to 200 degrees. Bake for one hour or until set.
- Turn oven off. Keep cheese cake in oven with door open.
- Cool on a rack.
- Chill before serving.
- You can pour blackberry sauce over entire top of cheesecake or on individual servings. Serve with a few whole blackberries for garnish.
blackberry sauce instructions
- put blackberries, sugar, water into small sauce pan.
- Cook over low heat until reduced and thick enough. Cool completely before serving.
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