FOOD
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Lemon-Blackberry Cheesecake
Add your Twist
Ingredients
3 tablespoons butter, softened 1 cup sour cream
1 cup graham cracker crumbs 1/4 cup all-purpose flour
2 pounds cream cheese 1 tablespoon vanilla extract
1 1/2 cups sugar 1 1/2 pints blackberries
3/4 cup milk Zest and juice of 1 lemon
4 eggs
1.Preheat the oven to 350˚. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan.
2.In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.
3.In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining 1⁄2 pint of whole blackberries and mix well.
4.Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour, until the topping is set. Chill in the refrigerator until ready to serve.
NEXT: Berry Meringues
Ingredients
4 large egg whites (1/2 cup) or 1/2 cup refrigerated pasteurized egg whites $
1/2 teaspoon cream of tartar
1 cup plus about 2 tablespoons sugar $
4 cups blackberries, raspberries, or blueberries (or some of each) $
1 cup whipping cream
Preparation
1. Preheat oven to 225°.
2. In a large bowl, with a mixer (preferably fitted with wire-whisk attachment) on high speed, beat egg whites and cream of tartar until foamy. Gradually add 1 cup sugar, about 1 tablespoon at a time, beating well after each addition and scraping sides of bowl occasionally, until stiff, shiny peaks form (see tip 2 below).
3. Line two 12- by 15-inch baking sheets with cooking parchment or coat sheets with cooking-oil spray or butter. Mound meringue in eight equal portions (a scant 1/2 cup for each) on sheets, spacing at least 3 inches apart. Shape each into a 4-inch round (follow tip 3 below).
4. Bake in preheated oven until meringues sound hollow when tapped and feel firm to the touch, about 1 1/2 hours (1 1/4 hours in convection heat); switch sheet positions halfway through baking. Turn heat off and leave meringues in closed oven until completely cool, 2 to 2 1/2 hours longer. Remove from sheets.
5. Shortly before serving, rinse and drain berries; pat dry with a towel. In a bowl, with a mixer on high speed, beat whipping cream just until soft peaks form. Turn mixer to low and beat in sugar to taste (about 2 tablespoons).
6. Set meringues on dessert plates. Top with whipped cream and berries.
Tips for the perfect meringue
1. A wire-whisk attachment introduces air evenly into whites and creates small bubbles, which are both stronger and more flexible. Make sure the bowl and beaters are clean; any fat can interfere with the formation of the foam.
2. Beating the whites with an acid, like cream of tartar or vinegar, helps coagulate the egg-white protein. You want stiff, shiny peaks. The mixture should feel smooth when you rub it between your fingers.
3. Shape meringue mixture into bowl-shaped rounds with a small, thin spatula. The edges should be a little higher than the centers.
buy rice cooker
Lemon-Blackberry Cheesecake
Add your Twist
Ingredients
3 tablespoons butter, softened 1 cup sour cream
1 cup graham cracker crumbs 1/4 cup all-purpose flour
2 pounds cream cheese 1 tablespoon vanilla extract
1 1/2 cups sugar 1 1/2 pints blackberries
3/4 cup milk Zest and juice of 1 lemon
4 eggs
1.Preheat the oven to 350˚. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan.
2.In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.
3.In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining 1⁄2 pint of whole blackberries and mix well.
4.Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour, until the topping is set. Chill in the refrigerator until ready to serve.
NEXT: Berry Meringues
Ingredients
4 large egg whites (1/2 cup) or 1/2 cup refrigerated pasteurized egg whites $
1/2 teaspoon cream of tartar
1 cup plus about 2 tablespoons sugar $
4 cups blackberries, raspberries, or blueberries (or some of each) $
1 cup whipping cream
Preparation
1. Preheat oven to 225°.
2. In a large bowl, with a mixer (preferably fitted with wire-whisk attachment) on high speed, beat egg whites and cream of tartar until foamy. Gradually add 1 cup sugar, about 1 tablespoon at a time, beating well after each addition and scraping sides of bowl occasionally, until stiff, shiny peaks form (see tip 2 below).
3. Line two 12- by 15-inch baking sheets with cooking parchment or coat sheets with cooking-oil spray or butter. Mound meringue in eight equal portions (a scant 1/2 cup for each) on sheets, spacing at least 3 inches apart. Shape each into a 4-inch round (follow tip 3 below).
4. Bake in preheated oven until meringues sound hollow when tapped and feel firm to the touch, about 1 1/2 hours (1 1/4 hours in convection heat); switch sheet positions halfway through baking. Turn heat off and leave meringues in closed oven until completely cool, 2 to 2 1/2 hours longer. Remove from sheets.
5. Shortly before serving, rinse and drain berries; pat dry with a towel. In a bowl, with a mixer on high speed, beat whipping cream just until soft peaks form. Turn mixer to low and beat in sugar to taste (about 2 tablespoons).
6. Set meringues on dessert plates. Top with whipped cream and berries.
Tips for the perfect meringue
1. A wire-whisk attachment introduces air evenly into whites and creates small bubbles, which are both stronger and more flexible. Make sure the bowl and beaters are clean; any fat can interfere with the formation of the foam.
2. Beating the whites with an acid, like cream of tartar or vinegar, helps coagulate the egg-white protein. You want stiff, shiny peaks. The mixture should feel smooth when you rub it between your fingers.
3. Shape meringue mixture into bowl-shaped rounds with a small, thin spatula. The edges should be a little higher than the centers.