I did put part of my blackberry sauce to work today; the cheesecake came out perfectly. I cheated a bit and used pre-made mini graham cracker crusts, but delicious none the less! I made 6 little cheesecakes and still have plenty of blackberry sauce to spare. If you don’t want to make the sauce the cheesecake recipe could be adapted for pie filling, jam, or freezer preserves.
Just a quick post today. I picked up a pint of blackberries at the farmers market and couldn’t quite figure out what direction to take them. I considered a cobbler but then I decided to give a sauce a try; I thickened it to a little softer than jelly I would say. I’ve just made the sauce so far, but I picked up the stuff I needed to make some kind of cheesecake dessert so we will see where it goes from here.
Fresh Blackberry Sauce
2 cups fresh blackberries
1/2 cup water
1 cup sugar
2 Tbs cornstarch
1/4 cup cold water
Combine berries, 1/2 cup water, and sugar in sauce pan. Bring to boil over medium high heat and simmer for 5 minutes.
Remove from heat and press through metal sieve to remove seeds; some seeds may pass through so use a cheese cloth to remove them all of the seeds if desired. Return strained berry juice to pan and bring to boil. Mix cornstarch and cold water; whisk into berry juice and stir until thickened. Refrigerate until ready to use.
I was experimenting with cookies again. I decided to try a combination with lemon and jam. Actually it reminds me of biscotti only it I didn’t bake again after cutting. I may try as more of a traditional bar cookie next time.
Lemon & Blackberry Jam Cookies
1/2 stick butter – softened
1/3 cup sugar
1/4 tsp lemon zest
1 tsp lemon juice
1 cup flour
1/4 tsp baking powder
2 Tbs blackberry jam ~ or your favorite flavor
Cream together butter and sugar; add lemon zest, lemon juice, and egg. Stir in flour and baking powder. Roll dough into about an 8 inch log. Flatten and make an indentation in the middle. Spread jam into indent and bake at 350 degrees for 15 – 20 minutes until edges have browned. Allow to cook 2 minutes and cut into desired size strips (mine were about an inch); cool on wire rack before serving.