Blackberry Recipes

Blackberry Cheesecake

Blackberry Topping:

• I 16 oz can of Blackberries in Syrup (or if you are using fresh berries use 3/4 tbl spoons of syrup)
• 3tsp cornstarch

Cheesecake:

• 1/3 cup vanilla wafer crumbs
• 1 cup cottage cheese - you can use low fat if you wish
• 24oz softened cream cheese - again if you wish low fat
• 1 ½ cups sugar
• 2 eggs
• 2 tsp vanilla
• 2 egg whites
• 1/8 tsp cream of tartar
• Cooking oil spray
• 1 cup non fat sour cream

Add ½ of the blackberries, ½ of the syrup, and 1 tsp of the cornstarch together in a pan and cook until the mixture thickens then puree.

Add the remaining blackberry syrup and cornstarch together in a pan and cook until it thickens, then add the remaining blackberries to this mixture but do not puree this one.

Coat the bottom of a 9 inch baking tray with the cooking oil, sprinkle the vanilla wafer crumbs evenly over the pan.

Process the cottage cheese until smooth and then slowly add the eggs, 1 cup of the sugar, cream cheese, and the vanilla.

Beat the egg whites and the cream of tartar in a small bowl until it is foamy and then gradually add 1/4 cup of sugar and beat until stiff peaks form in the mix and the sugar has dissolved.

Fold the cheese mixture and egg mixture together - do not beat it. Spoon the combined mixture into the baking pan on top of the vanilla chips and bake for 50 minutes at 325 degrees.

Remove from the oven and raise the temp to 375.

Mix the sour cream and remaining sugar and then spread over the top of the cheesecake and put back in the oven for about 10 minutes. Once removed spread the remaining blackberry puree mixture over the top and leave to set. Once cooled refrigerate until chilled.

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