Monday, July 22, 2013

Fruit Recipe ~ Frozen Blackberry Swirl Cheesecake

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I love cookbooks and a while back there was a free cheesecake e-book (no longer available) that I downloaded and did not give it another thought for a few months.  Fast forward to a string of 100+ degree days, and I wanted to make a frozen cheesecake. I found that the recipe was in gram and ounces, let alone some of the ingredients were not readily available to me as it seems to be a recipe book from another country.  Uh-oh was one of the many words I used at first.  Then I remembered that I had an awesome digital food scale sent to me from the awesome people over at Eat Smart.



I've been putting this poor scale though it's paces with canning and decided to use it to help me convert the measurements for a frozen cheesecake.  The scale it's self is pretty easy to use.  I love that I can set my container on top and then tare out the weight (set to zero with the container on it) and add ingredients until it is at the desired weight.  I did this with my crust.  The original recipe called for 500 grams of biscuits and I switched the ingredient over to graham crackers.  I was able to keep adding on the crackers until I reached the desired weight.  The scale also does several measurements, so with a push of a button, I was able to convert grams to ounces, or when using my measuring cup as a container, figure out how grams to cups!  The scale is easy to clean and very small so that I can put it away easily.  It's light weight and has little rubber grips on the bottom to keep it from sliding all over my counter.

Ingredients:

16 oz. of Cream Cheese (2 bricks)
16 Graham Crackers
3/4 cup Sugar
1/3 cup Melted Butter
1 1/4 cup of Heavy Whipping Cream
6 oz. Blackberries
1 tsp. Lime Juice

Directions: 

Generously grease bottom and sides of a large spring form pan (I used a 10 inch one). Crumble graham crackers using a bag and rolling pin or food processor. When the graham crackers are very fine, add butter and mix until combined. Place graham cracker crumbs into pan and firmly press onto bottom and roughly 1/4- 1/2 inch up the sides. In a large mixing bowl, beat cream cheese until smooth. Reduce speed and add sugar and lime. Beat for 2 minutes. Scraping sides is necessary. Reduce speed and add in heavy whipping cream. Slowly increase speed, and beat for 5 minutes. Scraping down sides is necessary. Pour cheese cake mixture into form pan on top of graham cracker crust. Using food processor or blender, puree blackberry. Using small spoon are spatula, gently fold puree in to create Marble effect. Do NOT over mix. Cover with plastic wrap to help prevent freezer burn and place in freezer over night. Let soften for 10-15 minutes before cutting and serving. This is meant to be served frozen. If you completely thaw it all the way, it's a mushy (buy yummy) mess.




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