Crazy for Cover Photos

Posted by Kathryn @ 4:02 PM

The August Edition of Gourmet has a seductive picture on the front. Cheesecake with minted blackberries and a toffee inspired crust. My sister and I simply had to make it. My husband sighed a bit because he is not a big fan of cheesecake or blackberries, but after trying the result he declared it the best cheesecake he had ever had and thought the blackberries made the whole recipe very balanced. I must say I agree!

The Crust:
3/4 stick butter ( I would recommend using salted here ... toffee needs a bit of salt to bring out the best flavor)
1/2 cup light brown sugar
3/4 cup flour
1/2 cup finely chopped almonds

Filling
3-8oz packages of cream cheese
2/3 cup granulated sugar
2 tb flour
1/4 cup cream or half and half
3 large eggs

350 degree oven. Line a 9x9 pan with foil in two directions. Grease the foil. Beat Butter and sugar together, then add flour and almonds. Press in prepared pan. Bake for 20 to 30 minutes until brown. Cool crust completely in the pan.

Some time later preheat the oven to 325, Beat together cream cheese and sugar and flour. When completely combined add the cream and then the eggs. Pour into the crust. Bake in a hot water bath for 40-45 minutes until set 1 1/2 inches from edge but center still has a wobble. Transfer pan to a rack and let cool for 2 hours. Then chill in fridge. Lift cheesecake out by the foil then cut into squares.

Top squares with 3 small packages of blackberries that have macerated in the juice of one lime, 2 tb sugar, and 1 tb finely chopped mint.