This is the second dish I made for my cinco-de-mayo get together (along with the chicken enchilada soup). Based on reading the comments on the site this recipe is posted, I made some changes to try and make this cheesecake something edible.
Lemon Blackberry Cheesecake (Original recipe here)
4 TBLS butter, melted
1 1/2 C graham cracker crumbs
3 bricks cream cheese
1 1/2 C sugar
3/4 C milk
2 eggs
1 C sour cream
1/2 C all purpose flour
1 TBLS Vanilla extract
2 pints blackberries
zest and juice of 1 lemon
1. Preheat oven to 350 degrees. Mix butter with graham cracker crumbs - press into bottom of 10" spring form pan. Bake 10 minutes.
2. In a large bowl, mix cream cheese and sugar with a hand held mixer until smooth. Blend in milk, then the eggs, one at a time. Mix in sour cream, flour, and vanilla - blend until smooth.
3. In a blender, puree 1 pint blackberries with the lemon zest and juice.
4. Add puree to cream cheese mixture. Add in the rest of the blackberries (if there are any left - I'd eaten half the 2nd box as I was going) and mix well. Pour onto prepared crust and bake 1hr 20min - or until middle is set. Refrigerate until ready to serve.
I'd forgotten I was changing the recipe, so I accidentally added in the original amount of milk. Afraid it might make everything too soupy, I added in more flour. It seemed to work.
And it was right after taking this picture and blending the blackberry puree into the cream cheese mixture that I realized I totally should have made this a blackberry swirl cheesecake, instead of blending it all together into a purple cheesecake. Alas.
Others' Thoughts: Everyone who tried this cheesecake absolutely loved it! Little did I know that Sarah (for whom this cheesecake was originally made), loves a hint of lemon in her desserts. And other friends thought it was delicious and creamy and oh-so-good. Yaa for people liking my food!
My Thoughts: It was...ok. I didn't like the seeds that kept popping up, and it would've been better as a swirled cheesecake. I actually preferred the little Cupcake Cheesecakes I was able to make from the leftover crumbs and batter.
And to get rid of the seed problem I would just use a few tablespoons of seedless blackberry jam in place of the blackberry pints.
PFC Week 1 Summary:
I made 3 recipes (skillet lasagna, chicken enchilada soup, and lemon blackberry cheesecake).
I loved 2 of them (skillet lasagna, chicken enchilada soup).
I exceeded my goal by 1 recipe (lemon blackberry cheesecake).