Baked Blackberry Cheesecake


Third time of baking #cheesecake in my entire life, #firsttrial with this western style (I have no idea how to name it, but if you take a look at Japanese cheesecake / cotton soft, you’ll see the different sort of cake with #creamcheese :D). My second cheesecake was pumpkin cheesecake based on @cookingwithdog Youtube channel, while the 1st attempt was done with kiwi by following @runnyrunny999 two years ago. Yeah I love this food yet too lazy to make it by myself. I only purchase cream cheese when the price is down :)) #recipega #blackberrycheesecake #bakedcheesecake Posted via @egadioniputri‘s Instagram http://ift.tt/1IiIWso

When making this cheesecake, I had neither sour cream nor heavy cream, two ingredients that I always see listed in the cheesecake recipes (both is substitute for each other). Uh.. looked for a recipe with use of milk instead, but got nothing. The only alternative I found was buttermilk, which wasn’t available in my fridge as well. Phew.. my craving soul just wanted me eating cheesecake soon! Now! No matter what! So, I went to an option to mix milk and butter for replacing heavy cream, even the low-fat milk worked well on my cheesecake.

Recipe (9 inch)

Crust

  • 1 package salty cracker (30 pcs) >> finely crushed till forming the crumb
  • 2-3 tablespoons granulated sugar >> depends on saltiness of the crackers😛
  • butter >> melted (pardon me I forgot the dose, use in moderation to agglomerate the cracker crumb)

Filling

  • 2 packages cream cheese >> let it in room temperature before use
  • 3 large egg
  • 2 tablespoons butter
  • 1/3 – 1/2 cup milk (I used around 90 ml of low-fat milk)
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons all-purpose flour
  • 1/2 package blackberry
  • blackberry jam

Method

  1. Preheat oven 375 F
  2. Place crackers in a sealed plastic bag and crush with a rolling pin or any other tools that work to turn it into crumb
  3. Combine the grounded cracker with melted butter and sugar, then arrange in the base of baking pan
  4. Bake the crust for 10 minutes, let it cool while you move to work with the filling
  5. Mix together all ingredients, except blackberry and the jam, whisk with medium – high speed mixer
  6. Place dough in step 5 on the crust in baking pan
  7. Bake for 40 minutes
  8. Let it cool and spread with the jam, then put the blackberry for topping

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