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!
Preheat the oven to 325 degrees F and lightly grease a 10″ Springform pan.
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.
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.
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.
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.
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.
When ready to serve, release the cake from the ring of the pan. Slice and drizzle with the berry sauce.
If you are looking for the perfect dessert to celebrate Canada’s 150th this is the one- Sponge Cake with Vanilla Whipped Cream and Strawberries! Delicious sponge cake, layered with vanilla whipped cream and fresh Ontario strawberries – dessert doesn’t get much better than this. Did I mention it is red and white? Canada’s colours showcased in a delicious cake that you can make ahead. White- vanilla whipped cream which is a stabilized cream meaning it will keep it’s form for at least 24 hours and up to 48 hours. Of course it is cream which means you have to keep it refrigerated. Strawberries – finally fresh Ontario strawberries to make up the red colour in this decadent cake. Nothing tastes better than fresh local berries. These ones weren’t really local, just Ontario, but we will have local ones for July 1st I am sure. I will definitely be stopping at Emiry’s Berry Farm in Massey to get my load of berries for the long weekend!
If you are looking for a light yet tasty cake to serve for Mother’s Day this Orange Creamsicle Cake is the one. Orange Creamsicle Cake is as light as a feather yet full of orange flavour. The height and lightness of this chiffon type cake is achieved from separating the eggs and whipping the whites separately. To ensure the maximum volume the eggs have to be at room temperature before whipping. By folding in the whipped egg whites to the cake batter they add volume and airiness to the cake. Doing these additional steps does take more time but is so worth it in the end.
Pineapple Upside Down cake is one of those old-fashioned recipes that really never goes out of style. It is simple yet elegant enough for a fancy dinner party. I used the cake batter from the Brown Sugar Cupcake recipe and then just blended some butter and brown sugar together to make the yummy caramel topping – which of course is the best part of the cake. Then you just need a can of pineapple slices and you are ready to create this masterpiece.
Every occasion calls for a beautiful dessert and the holiday season is no different. This holiday season make this rich delicious Chocolate Cake with Chocolate Sour Cream Frosting and wow your guests with a home-made masterpiece. Sometimes the simplest decorations like a little dusting of icing sugar is all you need. Now Chocolate Sour Cream frosting – I know you are wondering, really, sour cream? But yes it really does make a beautiful creamy frosting and you no one will be the wiser that it contains sour cream.
Who says you can’t eat cake for breakfast? This Apple Breakfast Cake is like one big muffin that you can cut into little slices or big slices depending on your appetite. The mixture of apple, raisins and dried cranberries add sweetness without being over-powering because it is the spice of the cinnamon and the fruit that you want to taste not sugar. Cutting back on the sugar content of recipes really does let the other flavours shine through.
Garden harvest time can mean trying to figure out what do with all of those zucchinis that have just appeared in your garden or on your front doorstep courtesy of your neighbour. Besides eating it as a vegetable with dinner you can bake with zucchini as well. It can take the place of shredded apple or carrots in a recipe. This recipe for cinnamon zucchini cake with maple frosting is the perfect reason to grow zucchini in your garden. Other than the green flecks in the cake it is difficult to discern the flavour of the zucchini as the amazing taste of cinnamon shines through.The zucchini and applesauce add moistness and body to the cake and therefore there is very little oil in the ingredient list.
It is blueberry season here in Northern Ontario and that means all kinds of blueberry desserts and breakfasts. This Blueberry Bundt Cake with Lemon Glaze is one of my all-time favourite blueberry recipes. This is also one of my most requested desserts at anytime of the year. I have had friends even request one to give it as a Christmas gift!
The combination of saucy tart rhubarb and fluffy cake makes this wonderful Rhubarb Upside Down Cake. Mind you anything with rhubarb in it is wonderful in my books. This cake is the perfect recipe to make for a special dinner as it looks quite impressive even though the process of making it is quite simple. The rhubarb cooks at the bottom of the pan into a delicious sticky sauce which when you flip the cake out onto a serving plate makes a very pretty topping.
This Raspberry Coffee Cake is like one gigantic raspberry muffin that you can cut into any size you like. Depending on the time of day or your appetite you get to choose how big the piece will be. This recipe is one of those special ones that you get up in the middle of the night and eat a piece leaning over the kitchen sink to catch the crumbs so no one is the wiser in the morning. This Raspberry Coffee Cake is a little lighter than a previously posted coffee cake with raspberries in it. With no streusel topping, just a little sprinkling of brown sugar it is definitely easy to eat on the go. The batter is very thick but results in a light and airy cake- it is amazing what chemistry does.