I was looking through my picture portfolio the other day when I realized some peculiar...
There isn't a single blackberry recipe on my blog. Not. Even. One.
It's time to remedy that in the best possible way!
Of all the berries I've had love affairs with, blackberry is actually not one of them. I suspect this may because I don't like to sit down and just eat straight blackberries. I don't know if it's the seeds, or if it's the berry's natural tartness that causes me to grab a container of blueberries, strawberries, or raspberries to eat. But, though I may not enjoying just eating the fruit, I thoroughly enjoy blackberries in baked goods or dishes.
Blackberry Crisp? Two thumbs up.
Blackberry Danish's? Yes please!
Blackberry Curd? Do you even have to ask?
Actually, one of my favorite blackberry foods is homemade fruit leather that my mom used to make when I was a kid. I haven't had any in years, but I still remember sneaking down to the laundry room where Mom kept the dehydrator. I loved the smell of fruit leather when it was drying, and it always seemed to take eons before the leather was done. It was so good when it was warm from the dehydrator, full of flavor and easy to tear with your teeth when it was still heated.
Fruit leather might be the name of next summer's game. The hubby and I were busying establishing a strawberry bed this year, hoping to have small berries by next spring. Wouldn't homegrown strawberry fruit leather be amazing?
The answer to that is heck yeah!
But that blackberry problem? I decided to the remedy that. Stat. With these easy and delicious mini cheesecakes. They start with a melted butter/graham cracker crust, followed by a creamy cheesecake layer, swirled with blackberry syrup on the top.
And that's homemade blackberry syrup peeps. You'll have leftover syrup at the end of this project and let me tell you all the things it's good on-
ice cream, frozen yogurt, smoothies, pancakes, waffles, french toast, as a water enhancer, to flavor homemade milkshakes, to flavor homemade ice cream, to add to cocktails (ooooh, idea there!), to enhance a slice of pie, cake, pastry, danish, etc.
You get the gist. You will have leftover blackberry syrup and you will love it.
These portable little bites will be a hit wherever you take them. The hubby and I actually brought them to his family when we were hanging out last weekend after the reveal party, and they devoured them. The hubby's cousin's wife actually asked if I could make these in strawberry for her baby shower (she's having a little girl!). The thinking being strawberry would make for little pink cheesecakes. In little pink and white polka dot cups. How cute is that going to be?
And delicious. Om nom nom.
So, it's Friday again. Unbelievable. This weekend will be a lot slower for me since the hubby is working the night shift. I actually enjoy when he works the nightshift because I enjoy that nightly routine. I usually create something to take pictures of when he leaves. After the cleanup from that, I edit the pictures and eat dessert (a.k.a. fruit). By the time I'm done editing pictures, it's time for bed. And just like that, a whole night spent alone, poof. Gone.
It's always an entertaining time when it's just me and my camera :)
Have a great weekend everyone!
Ingredients (makes 17-18 cakes):
6 oz blackberries
2 tbsp sugar
3/4 cup graham crackers, crushed
2 tbsp unsalted butter, melted
1 1/2 tbsp granulated sugar
1 lb cream cheese, room temp
3/4 cup granulated sugar
pinch of salt
1/2 tbsp vanilla extract
2 large eggs, room temp
1. Preheat oven to 325º. Line a cupcake pan with liners. Set aside.
2. Prepare syrup- in a small saucepan, combine blackberries and sugar. Stir over medium heat until blackberries break down. Remove from heat, press blackberries through a fine sieve, reserving juice. Discard seeds, set reserved juice aside to cool.
3. Prepare the crust- In a large mixing bowl, combine graham crackers, butter, and sugar. Mix until mixture is thoroughly combined and all crumbs are moist. Press 1 tbsp of graham cracker mixture into bottom of cupcake liners. Bake in preheated oven for 5 minutes. Remove and allow to cool slightly while preparing cheesecake.
4. Prepare the filling- in a stand mixer, beat cream cheese until light and fluffy. And sugar and salt, mix until smooth. Mix in vanilla. Mix in eggs.
5. Spoon 3 tbsp cheesecake filling into cupcake liners. Drop blackberry syrup in small drops on top of cheesecake filling. Take a wooden toothpick and swirl the syrup into the top.
6. Bake in preheated oven for 11 minutes. Rotate pans. Bake for another 11 minutes, remove from oven. Cheesecakes will be puffy, but they will return to their normal size. Allow to cool on the counter for 30 minutes. Place pans in the fridge and allow to chill for at least 4 hours before serving. Store leftover cheesecakes in the fridge for 2-3 days.
|Recipe adapted from Bella's Bistro.|
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