Blackberry Ginger Cheesecake

Creation of: Tonya Rounds Weinbach, my lovverrrleee FB foodie friend!

This dessert was inspired from a specialty vinegar I found from Devo Olive Oil Co. called Blackberry Ginger Balsamic Vinegar (can also be found at Palmetto Olive Oil Co.). The flavor combo immediately caught my attention and the taste was truly delightful! I’ve been wanting to try a cheesecake with a some kind of a swirled sauce in it and here’s what I came up with. It not only tastes amazing, but it’s also quite pretty to look at it. Want to impress some friends at a dinner party? Give this a try!

 

 

 

 

 

Tonya’s tips:

I highly recommend making this the day before you want to serve it, or start early in the morning. You could use block cream cheese if you want. I just prefer the lighter texture of the whipped cream cheese.

 

 

 

 

 

 

Crust:

• Cookie/cracker of your choosing to make 1 1/4 to 1 1/2 cups of crumbs (For an extra burst of ginger, use gingersnap cookies or use a neutral flavored cookie/cracker and add 2 tablespoons of crystallized ginger)
• 1 tablespoon sugar
• pinch of salt
• 4-5 tablespoons unsalted butter, melted (start with 4 tablespoons first. If it stays held together you shouldn’t need more. You don’t want to end up with a greasy crust)

Blackberry Ginger Sauce:

• 2 cups fresh blackberries (frozen should work too, but it may take longer to cook)
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 1 tablespoon lime juice
• 1/2 teaspoon fresh grated ginger
• pinch of salt
• 1 tablespoon Blackberry Ginger Balsamic Vinegar
• 1/2 teaspoon lime zest

Filling:

• 2 pounds whipped cream cheese (sold in tubs)
• 1 1/4 cups sugar
• 4 large eggs, room temperature
• 2 tablespoons fresh grated ginger
• 1 tablespoon lime zest
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 1/4 cup heavy cream (if you can’t find it, heavy whipping cream should work)
• 1/4 cup plain Greek yogurt (or sour cream)

 

 

 

 

 

Directions for crust and pan preparation:

• Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pulse cookies, salt, sugar and crystallized ginger (if using) in food processor until finely ground. Add melted butter and pulse until moistened. Spread crumbs evenly into a 9” springform pan and press firmly onto bottom (I use the bottom of a small dry measuring cup to help with this). Bake about 12 to 14 minutes until lightly browned then cool on wire rack while preparing the filling.
• After the crust has cooled, grease sides of pan with non-stick spray trying not to disturb the crust (I find it easier to spray directly onto wadded up plastic wrap and grease the pan that way). Now prep the pan for a water bath by wrapping it with a double layer of 18” wide heavy-duty aluminum foil. While making the filling, bring about 3 quarts of water to a boil.

Directions for sauce:

• Combine blackberries, sugar, cornstarch, lime juice, salt and ginger in medium pot. Cook and stir on medium heat until thickened and bubbling, around 7 minutes or so. Remove from heat and press mixture through fine mesh strainer. After strained, stir in vinegar and lime zest. Set aside and chill it while preparing filling.

Directions for filling:

• Beat cream cheese on medium speed in large bowl until smooth. Gradually add sugar and beat about 2-3 minutes until the sugar is completely dissolved. Add eggs one at a time, beating until just incorporated and scraping the bowl after each addition (I know…sounds like a pain, but this method will prevent lumps). Add vanilla, lime zest, ginger, and salt and beat until just incorporated. Stir in heavy cream and greek yogurt.
• Pour half of filling into prepared pan, then pour half of sauce over filling. Repeat with remaining filling and sauce. With a skewer or butter knife, swirl to distribute the sauce throughout the batter.
• Set the filled springform pan in a roasting pan and place on pulled out oven rack (see pic below). Carefully pour water about halfway up the side of springform pan (no higher). Bake until perimeter of cake is set and the center jiggles like Jell-O when the pan is tapped, about 55 to 60 minutes. Turn off oven and leave door ajar for another hour to allow the cheesecake to finish baking (I use a wooden spoon to keep the door open). Remove cheesecake from water bath and cool on wire rack for about 3 to 4 hours. Cover and refrigerate until thoroughly chilled, at least 4 hours (I prefer overnight). Before removing the sides of pan, you may want to run a plastic knife around the perimeter to ensure easy remova