Scroll and stalk, stalk and scroll. It’s a common theme around here.
So, naturally when I ran across Ree Drummond’s post on FB about her Blackberry Cheesecakes Squares, I knew it was a go. Clearly her bar’s are a bazillion times prettier, I am on a roll on making non-appealing food, but that taste delicious. High fives all around.
Debated on using something other than blackberries, but was afraid I would mess it up. And then I over heard the 11yearold and 14yearold gossiping about me:
11yearold: what are those ‘things’ that mom is using.
14yearold: they are blackberries for the cheesecake.
11yearold: gahhhh, why does she always have to use weird stuff? Why can’t we have normal food like strawberries?
So blackberries its was, little punks.
- Cooking Spray
- 1 Box of Vanilla Wafers (11 oz.)
- ½ cup pecans
- ½ Cup of Butter, melted (1 stick)
- 3 Packages of Cream Cheese (8 oz.)
- 1½ cups of sugar
- 1½ tsp vanilla
- 4 eggs
- ½ cup sour cream
- 4 Cups of Blackberries
- 1 Cup of Sugar
- 1 tbsp Cornstarch
- Preheat oven to 350.
- Line a 9x13 pan with foil, going up and over the sides. Coat with cooking spray.
- Put wafers and pecans in a food processor and pulse until it becomes crumbs. Add the melted butter and pule again until mixed well. Pour the mixture into the prepared pan and press crumbs into the bottom of the pan and up the sides, just a tad.
- Beat the cream cheese, sugar and vanilla together in a medium bowl with a mixer until smooth. Add the eggs, one at a time, beating after each addition. Add the sour cream and mix well again.
- Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the door and allow the pan to sit in the open oven for about 15 minutes. Remove and set aside to cool.
- Add the blackberries, sugar and ¼ cup of water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken a tad, about 4-5 minutes.
- While that cooks, in a small bowl make a slurry by stirring together the cornstarch and 2 tablespoons of water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
- Pour the blackberry mixture over the cheesecake and place pan in the fridge to cool and set for at least 2 hours, more is better.
- When ready to serve, remove the cheesecake from the pan by lifting the foil. Or you can do what I did....and just cut through the foil.