Tuesday, August 19, 2008

Mixed Berry Cheesecake

My friend's birthday was yesterday, and needed something that was lower in sugar, fat, and carbs, due to her special diet. I used a recipe I saw at Bon Appetit as a jumping off point and went from there.

My recipe is below:

You will need:

7" spring form pan
roasting pan or deep cake pan
aluminum foil


3 8 oz packages neufchatel cheese, room temp
1 c. frozen mixed berries (raspberries, blackberries, strawberries, cherries), thawed
1/2 c. plus 2 T sugar
1 1/2 T. flour
3 eggs
1/4 c. plus 1 1/2 T. cream
1 1/2 t. vanilla
1/2 t. almond extract
3 oz. dark chocolate chips
fresh raspberries

1. Puree berries in processor. Should be about 3/4 c. of puree.

2. Preheat oven to 350 F.

3. Beat cream cheese and sugar together until smooth and fluffy. Beat in flour. Beat in eggs, one at a time. Beat in 1 1/2 T. cream and 1 1/2 t. vanilla. Stir in berry puree and almond extract.

4. If spring form pan in nonstick, leave as is. If not, butter and flour bottom and sides. Pour batter into spring form pan. Wrap bottom and sides in aluminum foil twice. Set pan in roasting pan. Fill roasting pan with hot water until 1 inch high. Bake around 1 hour to 1 1/2 hours, until middle is set.

5. Remove springform pan from water bath. Set on cooling rack. Let cool 10 to 15 minutes, leaving springform on.

6. Bring 1/4 c. cream to simmering. Pour over 3 oz. chocolate chips. Stir until completely melted and incorporated. With a large spoon, put some ganache in center of cheesecake, then gently circle out with the back of the spoon, icing the cake. Continue until cake top is iced. Take raspberries and gently place them on top of the cake, around the edge.

7. Place the cake in the fridge for half an hour, then remove spring form. Return to fridge for another 3 1/2 hours, at least. Or, if you're in a hurry, like I was, another, half an hour, then put it in the freezer for an hour, then back to the fridge.

8. Serve and enjoy.

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