Sunday, July 31, 2011

No Bake Cheesecake with Blackberry Sauce

Yesterday was National Cheesecake Day and my son's 11th birthday. 

No, I didn't make the cake.  My long time, very dear friend, Jennifer from The Silver Spoon Cakes and Catering, made the cake.  She's so talented and the cake tasted wonderful.

This is a simple no bake cheesecake with a fresh blackberry sauce. The blackberries were actually given to me by Jennifer and come from her Dad's garden in our home state of Arkansas. My family prefers the traditional baked cheesecake made in a springfoam pan.  But, due to birthday activities I opted for this quick and easy no bake pie for this great holiday.

Let's Get Started:

No Bake Cheesecake with Blackberry Sauce

1 (9 inch) Graham Cracker Crust
2 (8 ounce) packages of cream cheese--softened
1 (14 ounce) can of sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon sugar
1 1/2 cup blackberries (frozen or fresh)
1/2 cup packed brown sugar
1/4 cup water
1 tablespoon cornstarch
1 teaspoon vanilla extract

In a large bowl  cream the sweetened milk and cream cheese together until well combined.  In a separate small bowl beat the whipping cream and sugar until soft peaks form.  Fold whipping cream into the cream cheese mixture.  Pour into graham cracker crust.  You can of course make your own crust instead of using a prepared one.

In a small pot, over medium heat, combine blackberries and brown sugar.  Heat to a soft boil.  Add cornstarch to water and mix until all lumps are combined in separate small bowl.  Add to blackberries and continue to boil for about 3-5 minutes.  Reduce heat and allow to thicken.  Once sauce is thick remove from heat and stir in vanilla.  Allow to cool.  Spoon over cheesecake, cover, freeze for several hours to set.

Before serving allow cheesecake to sit at room temperature for 15-20 minutes.  Should be kept in the freezer until ready to serve.

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