Baked Cheesecake with Blackberry Sauce

Sometimes a craving just hits you over the head. That’s what happened last weekend – I needed a slice of cheesecake. The fact that I also needed to make a birthday cake for two of my friends who both share the same birthday was a good reason to indulge.  So Baked Cheesecake with Blackberry Sauce happened. This recipe for baked cheesecake isn’t all that difficult compared to some baked cheesecake recipes.  It is the secret ingredient of yogurt that lightens the cheesecake and adds a bit of tang to the flavour.

Now first of all I want to apologize for the quality of the pictures! I forgot my camera at home and had to use my phone and the lighting wasn’t the best. But I think you can still appreciate the lightness and height of this yummy dessert.

I took my husband picking wild blackberries for the sauce. Now that was an experience. His arms were bleeding by the end – he shouldn’t have worn a t-shirt – long sleeves and pants are a requirement for this job. If you’ve never had the opportunity to pick wild black berries you can’t imaging how prickly and cruel these vines are.  The thorns stick to you and will rip your skin.  BUT the berries – they are so delicious it is worth the pain. Adorning the cheesecake with this blackberry sauce was the perfect way to set off the amazing flavour of the berries.

If you love cheesecake but have never made a baked one before – this is the recipe you need to try. Believe me – it’s worth it.  Let me know how you like it!

Baked Cheesecake with Blackberry Sauce
Prep time
Cook time
Total time
Serves: 12 servings
  • Crust
  • 2½ cups graham cracker crumbs
  • ⅓ cup butter, melted
  • 1 tablespoon sugar
  • Filling
  • 3 (8 oz) packages regular cream cheese
  • 1¼ cups granulated sugar
  • 4 large eggs
  • 4 teaspoons lemon juice
  • 1tbsp vanilla extract
  • a pinch of salt
  • 3 cups plain full-fat yogurt (regular or greek)
  • Sauce
  • 2 cups of blackberries
  • ¼ cup of sugar
  • 1 tbsp water
  • 2 tsp of lemon juice
  • 1 tsp of cornstarch
  1. Preheat the oven to 325 degrees F and lightly grease a 10″ Springform pan.
  2. Crust:
  3. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch. Bake for 15 minutes or until just fragrant and turning golden. Remove from oven and reduce the oven temp to 275 degrees F.
  4. Filling:
  5. Meanwhile, in the bowl of a stand mixer beat cream cheese until smooth. Add sugar, eggs, lemon juice, vanilla and salt and beat on low speed until smooth and very well combined. Scrape down the sides of the bowl often. Add the yogurt and beat on low until just combined.
  6. Pour into baked crust and smooth the top. Bake at 275 degrees F for about 2 hours or until the outer 2 inches are set but the centre is still wobbly.
  7. Turn off the oven and let sit in the oven with the door closed for another hour. Remove from the oven and let cool to room temperature and then chill in the fridge completely.
  8. Sauce:
  9. While cake is baking make the sauce. In a small saucepan, combine the sugar, water and blackberries on medium heat. Stir until the berries start to release their juices. In a small bowl dissolve the cornstarch in the lemon juice. Once the berries have softened and are at a simmer, add in the cornstarch mixture. Continue cooking on low heat until thickened slightly, about 2-3 minutes. Remove from heat and transfer to a mason jar. Let cool at room temperature and then refrigerate.
  10. When ready to serve, release the cake from the ring of the pan. Slice and drizzle with the berry sauce.


This entry was posted in Cakes.

Blackberry Raspberry Ice Cream

The humid hot days of August are the perfect reason to make some luscious home-made ice cream. The combination of home-made vanilla ice cream and home-made blackberry raspberry jam creates an amazing flavour. This idea for Blackberry Raspberry Ice Cream sprang from an abundance of blackberries this year in our area. I have never seen the blackberries this huge and so many of them. Plus I had a craving for home-made ice cream so the stars had aligned in my kitchen.


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Blueberry Zucchini Crumb Bars

Blueberry Zucchini Crumb Bars are the magical meeting of two worlds – fruit and vegetable! When the zucchini is cooked with lemon juice in this recipe it magically transforms into bits of apple. I’m not kidding you – everyone will swear that it is apple in with the blueberries, but you will know it really is zucchini. So it is the perfect backdrop for all of those zucchinis that are soon to show up dropped on your doorstep by the neighbourhood garden fairies.

blueberry-zucchini-crumb-bars Continue reading →

This entry was posted in Bars.

Summer Salad with Feta

SUMMER! Finally the garden’s bounty is starting to ripen – the most rewarding time of the year. With so many veggies waiting to be eaten this recipe lets you chop and throw it all together to make a most delicious salad. Summer Salad with Feta has just the right amount of crunch with creamy feta cheese and then the salt of the olives. That just means a bowl of YUM! The yellow and orange peppers are a perfect match for the sweet fresh cucumber and grape tomatoes.


This salad is really a Greek salad except for one ingredient- fresh corn!  When there is a few left-over cobs of corn after a bbq, this is the salad to make.  The corn makes the salad as it adds so much sweetness and even more crunch. You could even add some shredded chicken to the list of ingredients and this salad could easily be a main course. It keeps well refrigerated so you will have lunch for the next day if there are any left-overs, but I doubt it. Don’t forget to pick up a fresh baguette to sop up all of those lovely juices and olive oil.


Enjoy the fresh veggies while we have them – summer doesn’t last long here in the north so we eat as many fresh dishes as we can during the short season. All of those vitamins and fibre are healthy as well as amazingly delicious!

Summer Salad with Feta
Prep time
Total time
Serves: 6 servings
  • 1 orange pepper
  • 1 yellow pepper
  • 1 english cucumber
  • 1 pint of grape tomatoes
  • ½ cup of Kalamata olives, sliced
  • ½ cup of crumbled feta cheese
  • 3 cobs of corn, steamed
  • ¼ cup of olive oil
  • 3 tbsp white wine vinegar
  • ½ tsp oregano
  • salt and pepper to taste
  1. Chop the peppers and cucumbers into small pieces. Slice the grape tomatoes in half.
  2. Cut the kernels off of the cooked cobs.
  3. Combine the chopped peppers, cucumbers, tomatoes and corn in a large bowl.
  4. Add in the crumbled cheese, olive oil, vinegar and oregano.
  5. Toss salad well. Cover with plastic wrap and refrigerate at least 30 minutes before serving.
  6. Season with salt and pepper before serving.