Blackberry-Lemon Cheesecake

It seems appropriate that I start with this recipe, since it is a truly decadent summer treat. I saw something similar to this on Pinterest, but it had so many bad reviews I didn't want to use their recipe, so I just used the concept. People said it changed their lives. I always give away all treat leftovers because I live by myself and have a bad habit of eating them for breakfast, lunch, dinner and/or an after-workout snack. This was the first time I wished I hadn't done so. I found myself thinking about this cheesecake for the whole week after I made it. I haven't dared make it again, but when I do I will try raspberry-lemon or maybe blueberry-lemon!

Here's what I did for the crust:
Adapted from Not So Humble Pie's recipe
1.5 cups APFlour
.5 cup Confectioner's Sugar
3 T Cornstarch
.25 tsp Salt
9 T cubed-up Cold Unsalted Butter (place in freezer for a little to help)
1 T Lemon Zest
Throw it all except the zest in a food processor until it looks like super lumpy grits. Seriously, use cold butter and don't touch it too much. If it melts this will go from shortbread to cardboard. Pulse in the zest at the end. You could definitely use more or less if you want.

Press this into a 10 inch springform (it will make it about 2/3 up the sides) and put it in the freezer while you move a rack to the bottom third of the oven and preheat to 350. Bake it for 15 minutes and cool on a wire rack. My sides started to fold in, but never fear.. the filling will push it back out. Clean out the food processor. 

The Filling:

2 pints blackberries
Juice and Zest from 1 lemon
32 oz room temp Cream Cheese 
1.75 cups sugar
2 tsp vanilla
2 tsp Lemon Zest
.5 cup room temp sour cream

1 T AP Flour

4 room temp eggs

(That's three lemons total for this recipe!)

Your oven should already be at 350. On the very bottom rack, place a 13x9 (or something similar) about 2/3 full of hot water to keep this thing moist and not cracked. Then place the next rack right above that.

Start with the blackberry puree. Wash blackberries (duh) and dump them in the FP and pulse till they're all broken up. Add all zest but the lemon juice a little at a time, you want it to be kind of thick so you may not need all of it. If you feel the need, you can press the puree through a strainer to remove seeds. I didn't mess with that. Set puree aside. 

Beat cream cheese until smooth and creamy. This takes longer and is a pain if it isn't room temp. You could use a hand mixer but are MUCH better off with a stand mixer and paddle attachment. Add sugar in increments, and be sure to scrape the bits off the sides. Now add vanilla, lemon zest and sour cream. Sift or aerate the flour with a fork (less messy) and add in. Once that is incorporated well, turn speed to low and add eggs one at a time UNTIL JUST INCORPORATED. Its cool if its a little yellow in between. Don't over beat.

Okay, take out a little less than half of that batter and add in 3/4 of your puree. (You may need less, don't let it get too runny) Pour into the crust and bake for 10 mins. CAREFULLY pour the rest on top. Pipe (with a ziploc or whatever) three lines of puree on top and zig zag through with a toothpick to swirl. Or, if you're fancier than me, go wild. Bake for one hour or until set but a little wobbly in the middle. Leave oven door ajar for 20 mins of cooling before removing the cheesecake and letting it cool before chilling in the fridge. Mine chilled for over 24 hours, but 4-6 should be satisfactory. The longer the better. 

I'm telling you this naughty treat is worth the labor. I realize this is involved, most things I make are not this way because I'm short on time and patience. However, if you want your boyfriend to propose or you want your husband to buy you a new car or make you a new baby, this will likely do the trick. Especially if you do it with my doctored-up engagement chicken and salt & vinegar potatoes! Stay tuned..