BURNT CHEESECAKE WITH BLACKBERRIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a 9-inch springform pan with some butter and line with parchment paper.
- For the cheesecake: In a large bowl, combine the cream cheese, cream, sugar, flour, eggs, vanilla and salt. Beat with an electric hand mixer until combined. Pour into the prepared pan and bake until set and well browned, 50 to 55 minutes.
- For the macerated blackberries: While the cheesecake bakes, toss together the blackberries, sugar and lemon zest and juice. Cover and place in the fridge until you are ready to serve.
- Remove the cheesecake from the oven and allow it cool, about 45 minutes.
- Release the cheesecake from the pan and slice. Grab the blackberries and give them a final toss. Slice and serve the cheesecake topped with the macerated blackberries.
BRAMLEY APPLE CHEESECAKE WITH STEWED BLACKBERRIES
According to the Bramley Apple website "the UK is the only country that grows apples specially designed for cooking". Certainly, Bramley Apples are the best known variety here and are very good 'cookers', with a clean tangy taste. Despite these accolades, I'm sure that any good quality cooking or baking apple will work wonders in this delicious cheesecake. The recipe comes courtesy of Sainsburys supermarket and was recently published in its loyalty card magazine "Fresh Ideas". I made the recipe as soon as I could and will definitely make it again. I hope that you will make this cheesecake and enjoy it as much as we have. Cooking time does not include chilling time.
Provided by Mrs B
Categories Cheesecake
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Oil an 8 inch, 20cm round springform pan and line the base with buttered baking parchment.
- Peel, core and slice the apples; place them in a medium saucepan with 1 tablespoon of caster sugar and 2 tablespoons of water and set over a low-medium heat; cover the pan and cook slowly, stirring from time to time until the apples have cooked down to a thick puree; set aside to cool.
- Preheat oven to 325°F, 170°C, gas mark 3.
- Finely crush the biscuits in a food processor and tip into a bowl, pour the melted butter on to the biscuit crumbs and mix together well; press the crumbs into the base of the prepared tin then bake on the middle shelf of the oven for 5 minutes while you prepare the filling.
- Clean the food processor bowl and blade then place the cream cheese, 75g caster sugar, eggs, half the sour cream, vanilla and cornflour in the bowl and whiz together until smooth; add the cooled apple puree and process for another 30 seconds.
- Pour the mixture carefully over the biscuit base and place the tin on a baking sheet (this is just for insurance; mine did not leak at all); cook on the middle shelf of the oven for 40 - 45 minutes until just set; remove from oven and allow to cool for 5 minutes.
- While the cheesecake is cooling, make the topping by mixing the remaining sour cream with the remaining 2 tablespoons of caster sugar; carefully spoon the cream topping onto the cooled cheesecake; return to the oven for a further 15 minutes; allow to cool completely before chilling in the fridge.
- Stewed Blackberries: Place the blackberries and caster sugar in a pan with 2 tablespoons of water (you may need less water if using frozen fruit) and cook over a low heat until the fruit becomes tender and juicy; remove the berries with a slotted spoon and place in a serving bowl; turn up the heat slightly and allow the juice to bubble gently until it is reduced by about half, then pour over the berries: serve the sauce at room temperature with the cheesecake.
Nutrition Facts : Calories 645, Fat 41.7, SaturatedFat 22.9, Cholesterol 205.1, Sodium 443.3, Carbohydrate 61.4, Fiber 5.8, Sugar 42.1, Protein 10.5
APPLE BRANDY CHEESECAKE
If you like apple pie, you will also enjoy this cheesecake. Bits of apple are scattered throughout the filling and a cinnamon-brown sugar streusel is a delightful topping to this impressive dessert.-Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the cracker crumbs, walnuts, butter and cinnamon. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the applesauce, cream, brandy, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet. Bake for 35 minutes., In a small bowl, combine topping ingredients until crumbly. Carefully sprinkle over hot cheesecake. Bake 25-30 minutes longer or until center is just set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Nutrition Facts : Calories 617 calories, Fat 42g fat (25g saturated fat), Cholesterol 187mg cholesterol, Sodium 380mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 10g protein.
BRAMLEY & BLACKBERRY TRAY CAKE
A kind of right-way-up upside down cake - a perfect teatime treat. You can make it in a roasting tin, too
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Grease a roasting tin (30x20cm) with butter, dust with a little flour, then set aside. Peel, core and slice the apples into rings, then toss in a little lemon juice to stop them going brown.
- Tip the cream and butter into a saucepan, bring up to the boil, then set aside. Whisk the sugar with the eggs until they thicken and turn pale, about 3 mins. Whisk the buttery cream into the eggs, then fold in the flour until completely smooth.
- Pour the batter into the prepared tin and arrange the apple slices over the top. Scatter over the blackberries, then sprinkle with the remaining sugar. Bake for 50 mins-1 hr until golden and beginning to pull away from the sides of the tin. Leave to cool in the tin and serve cut into squares.
Nutrition Facts : Calories 587 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.01 milligram of sodium
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BAKED BRAMLEY APPLE CHEESECAKE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (129)Category DessertCuisine BritishTotal Time 4 hrs 20 mins
- To make the apple chips, preheat the oven to 110°C, fan 90°C, gas ¼. Using a mandolin or sharp knife, slice the apple vertically into thin rounds and place in a single layer on a large baking tray lined with nonstick baking paper. Sprinkle the apple slices with sugar and bake for 1½-2 hours until they have a leathery appearance. Loosen the chips with a palate knife and leave to cool – they will crisp as they cool. Set aside.
- To make the cheesecake, line a 24cm springform cake tin with nonstick baking paper. Preheat a large frying pan. Toss the apple pieces with 50g of the golden caster sugar and the cinnamon, then tip into the frying pan. The sugar will begin to caramelise as soon as it hits the hot pan. Shake the pan a little to stop the apples from burning and sticking to the bottom of the pan and cook over a high heat until the apple is caramelised, but leave them no longer than 2 minutes. Remove from the heat and transfer the apples on to a plate or tray to cool.
- Place the ginger snaps in a food processor and whiz to make crumbs. Slowly add the melted butter and mix until combined. Pour the breadcrumbs into the cake tin and press down with the back of a spoon until even. Top the biscuit base with the caramelised apples and scatter with the raisins.
- Whisk the eggs and the remaining sugar together until the mixture becomes pale and creamy, add the cream cheese, mascarpone and chopped stem ginger and gently whisk the mixture, taking care not to overmix or it will separate. Pour the mixture over the apple and ginger snap base, place the tin on a baking tray and cook in the oven at 160°C, fan 140°C, gas 3 ½ for about 1 hour 30 minutes or until just set or until the cheesecake is set but still with a slight wobble to it. Then turn off the heat and leave the oven door ajar for 20 minutes; this will help prevent the top from cracking.
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