It is that time of the month again for another yummy dessert from The Cake Slice Bakers group. This month we had four tempting choices and they all sounded delicious. The options were: American Chocolate Layer Cake, Pecan Sweet Potato Cake, Blackberry with Scotch Cheesecake or Carrot Cake. The last cheesecake I made from Maida Heatter’s book turned out so delicious I decided I needed to make another one.
I have been getting beautiful, plump blackberries from our CSA share every week and I thought this would be the perfect way to use them. With summer coming to a rapid close I want to take advantage of every last bite of its bounty. I really love the sour cream topping that this cake is finished off with. It creates a lovely finish to the top and is a wonderful alternative to a whipped cream or fruit puree topping.
Check out the rest of the Cake Slice Bakers choices:
Blackberry Scotch Cheesecake
Author: The Ruby Kitchen
Adapted from: Cakes by Maida Heatter
Ingredients for Crust
1 cup flour
¼ cup sugar
4 oz. cold butter
Ingredients for Cheesecake
Zest of 1 lemon
1 Tbsp. lemon juice
19 oz. cream cheese
1 tsp. pure vanilla extract
2½ Tbsp. Drambuie Scotch
½ tsp. cinnamon
¾ cup sugar
2 cups dry, frozen blackberries (not in juice)
Ingredients for Sour Cream Topping
2 cups sour cream
1 Tbsp. sugar
1 tsp. pure vanilla extract
1. Adjust oven rack one-third up from the bottom of the oven and preheat to 375 degrees. Wrap the bottom of a 9-inch spring-form pan with a sheet of foil.
2. Place the ingredients for the crust in a bowl and cut in the butter until the mixture is small crumbs and powdery.
3. Place mixture in the prepared pan and gently press into an even layer at the bottom. Bake for 25 minutes until it is golden.
4. In the large bowl of an electric mixer, beat the cream cheese until it is soft and smooth. Beat in the vanilla, Drambuie, cinnamon and sugar. Add eggs one at a time, beating smooth after each addition. Beat in the lemon zest and juice.
5. Butter the sides on the spring form pan and pour batter into it, smoothing the top. Place blackberries over the top and gently push each in. Smooth the top of the batter. Bake for 40 minutes, until the sides have slightly risen and it is lightly golden. The middle should be dry to the touch but barely set.
6. Allow to rest for 20 minutes out of the oven.
7. Combine the sour cream sugar and vanilla in a clean bowl. Gently pour over the cheesecake and smooth the top. Bake for 5 minutes and then remove from the oven and allow to completely cool before placing in the fridge overnight.
I wasn’t too keen on this one myself once I had made it all the way through! The styling of your cake is simply wonderful Jolena! Just so pretty x
Beautiful photos and a wonderful sounding cake. It really is nice to be able to bake something spectacular like your cake with seasonal bounty.
Your cake looks stunning! I really loved this recipe too.
Now that a show stopper! Gorgeous! I’m glad the recipe went well!
It looks gorgeous! Now I wish I would have baked this too! Our blackberry patch goes early in the season, but I still have plenty in the freezer. I may have to come back around and make this still!
Gorgeous cheesecake Jolena! Laura x
Oh my goodness, your cake is so beautiful and elegant. I love blackberries and remember staining my fingers picking them with my grandma. Great memories.
You did such an amazing job with the finishing of this cheesecake, good job!