This lovely spring and summer dessert brings together the taste of cheese cake with the season's ripest blackberries. However you can easily substitute raspberries if you prefer.
Ingredients
1 pre-made pastry pie crust
1 package (8 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange or cranberry juice
2 cups fresh blackberries, divided
Instructions
Preheat oven to 450F degrees. Line a standard pie plate with pastry dough; trim and flute edges. Line pastry shell with a double thickness of foil and add one cup of ceramic or mental pie weights. Alternatively you can use dried beans. Bake 8 minutes. Carefully remove foil and pie weights; bake 5 minutes longer until golden brown. Cool on a wire rack.
In a small bowl, beat the heavy cream until soft peaks form. Set aside. Beat cream cheese and confectioners' sugar until well combined. Fold in whipped cream. Transfer to the cool pastry shell. Refrigerate for 30 minutes while you prepare the sauce.
In a small saucepan, combine about half of the sugar and 1/2 cup berries and half of the juice. Cook until berries break down, mashing them as they cook. Place the cooked berry mixture in a sieve/strainer set over a bowl and work them through with a silicon spatula until the puree is gone and the seeds are left behind. Scrape puree from the underside of the sieve into the bowl and discard the seeds/solids. Return the puree to the small saucepan.
Mix the remaining sugar with the cornstarch. Add the remaining juice to the berry puree and stir to combine. While still cool, stir in the sugar cornstarch mixture and slowly bring to a low boil, stirring regularly until thickened. Remove from heat. Cool for 10 minutes, stirring several times as it cools to prevent skin from forming. Fold in remaining fresh berries. Spoon over cream cheese mixture.
Cover and refrigerate for at least 4 hours before serving.
Unlike a traditional cheesecake it doesn't require all of the full of pre-baking, spring form pans, or water baths. So the recipe is simple to make especially if you use a pre-made pie crust. I've linked to my recipe that discusses the options and provides my receipt for a homemade pie dough. If you do make the pie dough, then you should do that the day before making this dessert.
Ingredients
1 pre-made pastry pie crust
1 package (8 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange or cranberry juice
2 cups fresh blackberries, divided
Instructions
Preheat oven to 450F degrees. Line a standard pie plate with pastry dough; trim and flute edges. Line pastry shell with a double thickness of foil and add one cup of ceramic or mental pie weights. Alternatively you can use dried beans. Bake 8 minutes. Carefully remove foil and pie weights; bake 5 minutes longer until golden brown. Cool on a wire rack.
In a small bowl, beat the heavy cream until soft peaks form. Set aside. Beat cream cheese and confectioners' sugar until well combined. Fold in whipped cream. Transfer to the cool pastry shell. Refrigerate for 30 minutes while you prepare the sauce.
In a small saucepan, combine about half of the sugar and 1/2 cup berries and half of the juice. Cook until berries break down, mashing them as they cook. Place the cooked berry mixture in a sieve/strainer set over a bowl and work them through with a silicon spatula until the puree is gone and the seeds are left behind. Scrape puree from the underside of the sieve into the bowl and discard the seeds/solids. Return the puree to the small saucepan.
Mix the remaining sugar with the cornstarch. Add the remaining juice to the berry puree and stir to combine. While still cool, stir in the sugar cornstarch mixture and slowly bring to a low boil, stirring regularly until thickened. Remove from heat. Cool for 10 minutes, stirring several times as it cools to prevent skin from forming. Fold in remaining fresh berries. Spoon over cream cheese mixture.
Cover and refrigerate for at least 4 hours before serving.
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