>From: Ninip >
>I need a blackberry cheesecake recipe using fresh blackberries?
>Thanks in advance

Title: Blackberry and Vanilla Cheesecake


6 oz Chocolate wafers
24 oz Cream cheese, softened
8 oz Sour cream
2 Tbsp Pure vanilla extract
8 Eggs
1 1/2 cup Sugar, divided
1/4 cup Blackberry puree, (see below)
4 Egg whites

To make the crust, place the wafers in a food processor fitted with the
metal blade and process until finely crushed. Add a couple of drops of
water. Press the mixture evenly and firmly onto the bottom of a springform
pan (see note below), making a fist and using the back of your hand and
fingers. Refrigerate the crust while you make the filling. Preheat oven to
325 degrees. Using an electric mixer with the paddle attachment, beat the
cream cheese until smooth. On low speed, add the sour cream and vanilla
and set aside. In a clean mixing bowl, using the whisk attachment, combine
the eggs and 1 cup of the sugar. Whisk for 4 to 5 minutes until fluffy.
Fold in the softened cream cheese mixture. Separate this mixture into two
large glass bowls. To one of the bowls, add the Blackberry puree, mix
well.

In another bowl, using an electric mixer with clean, dry beaters, beat the
egg whites. Start at low speed and increase the speed as the peaks form.
Slowly add the remaining 1/2 cup sugar. When the whites are stiff but not
dry, scrape them equally into the two bowls of filling and use a spatula
to gently fold them in. Don't overmix the filling. Pour alternating plain
mixture and Blackberry mixture into the prepared pan until the pan is
filled. Bake for approximately 1 hour, until the cake has risen and
browned slightly and it just shimmies when you gently move the pan. It's a
good idea to place the springform on a low, flat, pan, such as a pizza
pan, to catch any batter that leaks. Turn the heat off and let the cake
stand in the oven for 1 hour more. Remove the cake from the oven and cool
before serving. You can make this cake a day ahead.

Yield: 16 slices

Note: To make Blackberry puree, take 1 pint of fresh or frozen
Blackberries, process very fine in a food processor, and strain through a
very fine sieve.

Note: If your springform pan has lost some of its spring, cover the bottom
and
halfway up the sides with foil to prevent any leaking batter from landing
on
the bottom of your oven and burning.



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