These elegant blackberry stains will undoubtedly be riveting cheesecake worthy of appearing at the festive the table. So that the patterned filling does not crack when cooling, the pie baked in a water bath, slowly cooled, and also separated knife from the walls of the mold, taking it out of the oven. Share with friends: 
Time: 3 hours. Complexity: easy Servings: 12 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Korzh
- 250 gr chocolate chip cookies
- 1/4 Art. Sahara
- 110 gr. melted butter
- Special equipment: split mold with a diameter of 25 see and wooden skewer
Filling
- 950 gr. cream cheese
- 1.25 Art. Sahara
- 450 gr sour cream at room temperature
- 1 tbsp. fat cream
- 4 large eggs at room temperature
- 1 tsp vanilla extract
- 350 gr blackberry
- Whipped cream for decoration
Recipes with similar ingredients: waffle cookies, cream cheese, eggs, sour cream, cream, vanilla extract, blackberry
Recipe preparation:
- For cake: put the grid in the middle of the oven, which preheat to 160 degrees. Add cookies and sugar into the bowl of the food processor and chop until small crumbs. Add butter and whisk lightly until everything is mixed. compress the crumb mixture into a solid cake at the bottom of the split forms. Bake until tender, 15-18 minutes. Let it cool completely on the grill for about 30 minutes.
- Wrap the bottom and sides of the mold with a piece of foil and place in a larger baking dish, you will make a cheesecake in a water bath.
- For the filling: whip the cream cheese cream with sugar in large bowl with an electric mixer at medium speed for 1 minute. Enter sour cream and beat for a short time until smooth. Then add fat cream. Beat a little again. Manually first mix eggs one at a time and then vanilla extract. Try not to do it for a long time, otherwise the cheesecake will turn into a souffle.
- Puree half the blackberry in a blender until the mass is homogeneous. Transfer to a small bowl and add 1/4 tbsp. toppings for cheesecake. Shuffle. Pour out the remaining filling without blackberry on baked cake.
- Using a large spoon, throw the blackberry mixture over the filling. Sticking a long wooden skewer into the cheesecake and making sure that it reached the bottom, stretch it, smearing colors and creating curls. Pour hot water into the baking dish at approximately 1/2 height split form.
- Bake until the cheesecake grabs outside, but in the center it will still be slightly loose, about 1 hour 20 minutes. Turn off the oven and leave the cake in it for another 1 hour.
- Remove the cheesecake pan from the baking pan and transfer to the grate. Pull the knife along the edge and let cool to room temperature, about 2 hours. Cover and place in refrigerator for at least 8 and no more than 12 hours.
- Once again, draw a knife between the cake and the walls of the mold, then open it. Transfer the cheesecake onto a serving plate or stand for cake. Trim the edges of the pie with a knife. Cut and serve with whipped cream and the remaining blackberry.
