If December was really crazy, for all the things we have to do, no by the gifts I bought them online, but let me tell you January has been worse which has finally make me feel really tired and fatigued.
Just so you know why it took me a while to post a new recipe.
It is summer here in the Southern Hemisphere, with a really hot time, with a pandemic, and begin the season fruits like apricots (I have some trees) and I had to begin to make apricots jam ...
And if you dont know the apricots is a very short season I looked them and were green and some days after they were ready!
In the middle of Christmas and New year..
Anyway today finally I made this Blackberry Cheesecake bars and was amazing and delicious and you can make with fresh or frozen blackberries.
Those who know me by a time know how I love berries an love so much blackberries.
A recipe really made with love, hope all of you are fine and send you tons of love !!
Source; The Loopy whisk
Blackberry Cheesecake bars
For blackberry reduction
220 grams ( 1 1/2 cups) fresh or frozen blackberries
For cheesecake crust
1 3/4 cups crushed digestive biscuits (you can also use graham crackers.)
70 grams unsalted butter melted
For base cheesecake filling
400 grams full fat cream cheese room temperature (Philadelphia or other cream cheese)
100 grams full fat plain or greek yogurt style yogurt, room temperature (you can use also sour cream)
120 grams caster sugar
1 1/2 tablespoon cornstarch
2 medium eggs room temperature
1 tablespoon lemon juice
zest of 1 lemon
1 teaspoon vanilla extract
You will also need
100 grams fresh or frozen blackberries
In a small saucepan, cook thye blackberries on medium heat until they have released their juices and part of the liquid has evaporated.
Pass the blackberry mixture through a sieve to remove the seeds and skin.
Return the blackberry juices to the saucepan and cook them further until thickened . You want them to be viscous but not quite jam like.
Remove from heat and allow to cool completely.
For crushed graham cracker crust
Pre heat the oven to 180°c (355 °F) and line an 8 inch square baking tin with baking/greaseproof paper.
Mix together the crushed digestive biscuits and melted butter, then press them into the lined baking tin to form a firm even layer, This is easiest doneusing the flatt bottom of a glass or measuring cup.
Bake at 180° c fo9r 10 minutes and then remove from oven and
allow to cool slightly.
For base cheesecake filling
Reduce the oven temperature to 140°c (285°F)
In a large bowl using a whisk, mix the cream cheese and yogurt together until smooth.
Make sure to mix rather than whisk or aerate.
You can use a stand mixer fitted with the paddle attachment on the lowest speed setting.
Add the sugar and cornstarch and mix until combined.
Add the eggs one at a time mixing well after each addition until smooth.
Add the lemon juice, vanilla and lemon zest.
Assembling the blackberry cheesecake bars
Add 1 1/2 tablespoom of the base cheescake filling into the cooled blackberry reduction and mix until evenly combined.
Transfer the remaining base cheescake filling on top of the slightly cooled cheesecake crust and smooth it out into an even layer.
Gently spoon the blackberry mixture on top of the base cheescake filling and use a skewer or toothpick to swirl it around
Evenly dustribute the fresh blackberries on top.
Bake at 180°c (355 °) for about 30 minutes or until the filling is very light golden brwon around the edge and the middle is still slightly wobbly when you shake a little the baking tin.
Turn of the oven and allow the cheescaketo cool to room temperature.
Once cooled to room temperature transfer the cheescake bars into the fridge for at least 2 hours or overnight before removing them from the baking tin and serving.
Cheesecake de moras