Cheesecake is a timeless dessert, and when paired with the rich allure of golden caramel and the vibrant tartness of blackberries and blackcurrants, it transforms into an extraordinary treat. Serves 8 people.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
For the Caramel Topping:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- A pinch of salt
For the Berry Topping:
- 1 cup blackberries
- 1 cup blackcurrants
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Preparation
1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
2. Prepare the Crust: a. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. b. Press the mixture into the bottom of the prepared springform pan, creating a uniform crust. c. Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool while you prepare the filling.
3. Make the Cheesecake Filling: a. In a large mixing bowl, beat the cream cheese until smooth and creamy. b. Add granulated sugar and vanilla extract, continuing to beat until well combined. c. Add the eggs one at a time, beating well after each addition. Avoid overmixing for a smooth batter. d. Pour the cream cheese mixture over the cooled crust in the springform pan.
4. Bake the Cheesecake: a. Place the springform pan on a baking sheet to catch any drips. b. Bake in the preheated oven for 50-60 minutes or until the edges are set, and the center is slightly jiggly. c. Turn off the oven, leaving the cheesecake in with the door ajar for about an hour to prevent cracking. d. Remove the cheesecake from the oven, allowing it to cool completely. Refrigerate for at least 4 hours or overnight.
5. Prepare the Caramel Topping: a. In a saucepan over medium heat, combine granulated sugar and water. Allow it to melt and turn golden brown, swirling the pan occasionally. b. Once the caramel reaches a deep amber color, carefully add the heavy cream while stirring continuously. Be cautious, as the mixture will bubble. c. Remove the pan from heat and stir in unsalted butter, vanilla extract, and a pinch of salt until smooth. d. Let the caramel cool slightly before pouring it over the chilled cheesecake. Allow it to set in the refrigerator.
6. Prepare the Berry Topping: a. In a bowl, combine blackberries, blackcurrants, sugar, and lemon juice. Gently toss until the berries are coated in the sugar and lemon mixture. b. Allow the berries to macerate for about 15 minutes, enhancing their flavors.
7. Assemble the Cheesecake: a. Once the caramel topping has set, carefully remove the cheesecake from the springform pan. b. Spoon the macerated berries over the caramel layer, distributing them evenly.
8. Serve and Enjoy: a. Slice the cheesecake into 8 portions and serve on individual plates. b. Optionally, garnish with additional berries for a burst of color and freshness.
This caramel cheesecake adorned with blackberries and blackcurrants is a show-stopping dessert that marries rich, creamy textures with a symphony of flavors. Serve it at your next gathering, and watch as your guests savor each delightful bite.
Leave a Reply