This decadent blackberry cheese square recipe from Jenny Jack at The Brunette Baker are sure to be a hit in summer picnic baskets!
Sponsored by Delta Faucets
Picking wild blackberries is a tradition for a lot of Canadians. Here on the southern west coast, they're almost a weed. City workers aggressively cut them back from park trails and city roadsides every summer. One rogue plant can take over a suburban back yard in a matter of weeks!
But every August people pull on their long sleeved shirts and their heavy jeans and sturdy shoes and take their buckets out to their "secret" blackberry patches. The patches hidden away along oceanside paths or away from the park trails that nobody else knows about or that the parks boards have given up on. The patches that have the "best" berries - plump and juicy, bursting with flavour.
If you've ever wandered past a patch of wild blackberries in the afternoon sun you'll know why people cover up and get ready to do battle with vicious blackberry thorns (they snag on everything and can sting like a... well you know...). The aroma is intoxicating - sweet and fragrant unlike any other summer berry.
For those of you who don't live in an area where you can get your hands on wild blackberries (or you just don't feel like battling thorns) blackberries are much more common year round in the produce section at the grocery store and while they may not taste as sweet or be quite as juicy, they're still delicious. And they're a perfect match for cheesecake!
We’ve been drooling over this Blackberry Cheesecake Square recipe from Jenny with The Brunette Baker. If you get the chance to make it, let us know what you think!
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- 2 cups finely ground social tea or shortbread cookies
- ⅓ cup unsalted butter, melted
- For the blackberry compote:
- 1½ cup blackberries
- 2 tablespoons granulated sugar
- For the cheesecake filling:
- 2 - 8 ounce packages cream cheese
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 2 - 8 ounce packages cream cheese
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract or vanilla bean paste
- In a saucepan over medium heat, place blackberries and sugar in pan. Cook, stirring occasionally, until berries are soft - about 10 minutes. Remove from heat and allow to cool slightly. Transfer to a food processor and blitz to a puree. You can use a fine mesh sieve to remove seeds if you so desire, but it’s not required.
- Preheat oven to 350ºF. Line a 9 x 13 baking dish, line pan with parchment paper.
- In a food processor, pulse cookies until finely ground. Transfer to a small mixing bowl and add melted butter. Mix until crust comes together. Press into bottom of pan and bake for 6 minutes. Remove from oven.
- In a mixing bowl, beat cream cheese, sugar and vanilla extract (or paste) together until smooth. Add eggs, one at a time, until combined. Pour cheese mixture over crust and smooth over with an offset spatula. Dollop blackberry compote randomly all over. Using a skewer, pull through to create swirl on top.
- Bake for 40-45 minutes or until filling is set. Remove from oven and allow to cool completely. Cover with plastic wrap and refrigerate for 3-4 hours before cutting.
More Reading
- 18 Juicy Blackberry Recipes
- The Ultimate Cheesecake Recipe Collection
- The Ultimate Collection of Holiday Bar Recipes
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