Blackberry Sauce

 

This has more to do with a voluminous berry sauce than anything else. Although lavishly spread on top of a cheesecake has its advantages. With fairly minimal effort, requiring a close eye and a certain amount of stirring, it can not only be used for topping cakes but as a filling to sandwich in-between layers of cake as well, poured over ice cream or used when making homemade ice cream to create a summery berry flavour, drizzled over your morning oatmeal or spread over toast in a jam like fashion. It seems, there is nothing this blackberry sauce can't touch or be used for. I have included the recipe for the cheesecake just in case you feel the urge to whip up something special this weekend. 

 Blackberry Sauce

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3 cups blackberries

2 tablespoons lemon juice

1/2 cup sugar

1 tablespoon cornstarch

2 tablespoons water

Place the blackberries, lemon juice and sugar in a large saucepan. Cook over medium heat, stirring frequently until it comes to a boil.

Continue to boil and stir for 10 minutes.

If you desire a thicker sauce make a slurry of the cornstarch and water and add to boiling berries and cook until thickened. 

Classic Cheesecake

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1 - 1/4 cups graham crumbs

1/4 cup butter, melted

3 packages (250 g each) Philadelphia Brick Cream Cheese

3/4 cup sugar

3 eggs 

Heat oven to 350ºF (180ºC).

1. Mix graham crumbs and butter together; press onto bottom of a 9 - inch springform pan. 

2. Beat cream cheese and sugar together in a large bowl with an electric mixer until blended. Add the eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

3. Bake 35 to 45 minutes or until centre is almost set. Run knife around the rim of pan to loosen cake; cool completely before removing rim. Refrigerate cheesecake 4 hours.