April 21, 2021
Blackberry Topped Cheesecake
On an episode of our Podcast Series, Conversational Witchcraft, we chatted with award winning author and psychic medium, Mat Auryn. He has got a real sweet tooth and a deep connection with Blackberries. Blackberries hold energy of desire and the underworld. This rich, creamy New York style cheese cake delivers all the lusty flavors of chocolate and deep blackberry. It is well worth the time and the calories!
For the crust: 2 cups chocolate sandwich cookie crumbs *see Note* 2 Tablespoons sugar 6 Tablespoons melted butter For the Cheesecake: 32 oz cream cheese ½ cup sour cream 1 ½ cup sugar ¼ cup flour 1 Tablespoon Vanilla extract 1 teaspoon lemon zest ¼ teaspoon salt 5 eggs For the Blackberry Topping 2 Tablespoons cornstarch 1 Tablespoon warm water 1 Tablespoon lemon juice 3 cups Blackberries (fresh or frozen) ½ cup sugar
Heat the oven to 450 degrees. Spray a 9-inch spring form pan with cooking spray and set aside. Make the crust. In a large mixing bowl combine cookie crumbs, sugar and melted butter until fully incorporated. Press the cookie mixture into the bottom of the pan and slightly up the sides. Use your hands or the bottom a cup to press the cookie mixture firmly and evenly into the pan. Set aside. In a large bowl with an electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on high until it is light and creamy. Scraping down the sides of the bowl continue to add the flour, vanilla, sour cream, vanilla, lemon zest, sour cream and salt beating on low until smooth and combined. Pour the cheese mixture into the prepared crust and bake for 20 minutes. Then reduce the temperature to 300 degrees and continue to bake an additional 45-60 minutes until the center is set. Let cool completely on wire rack then chill in the refrigerator 6 hours or overnight. To make the black berry topping stir together warm water and cornstarch. In a medium saucepan heat the blackberries with the sugar and lemon juice over medium heat until it begins to boil slightly. Allow to boil for 3-5 minutes until juices have released and berries begin to breakdown. Add the cornstarch mixture and continue to heat, stirring consistently until the mixture thickens. Remove from heat and allow to cool completely in a separate bowl before topping chilled cheesecake. When ready to serve, remove cheesecake from pan to serving plate. Evenly pour the black berry mixture on top of the chilled cheesecake and enjoy! Garnish with whipped cream or extra blackberries.