Monday, September 21, 2009

NY Cheesecake w/ Blackberry Compote

Ok, so the picture is not going to do this dish justice, I promise. This cheesecake is phenomenal. I've never made cheesecake before, but decided to make it for this last Saturday's UW game vs. USC (in which we won, go Dawgs!!).

Click here for the link to the recipe I used to make the NY cheesecake.

I probably would change some things the next time I make this. For instance, I didn't let the cream cheese come to room temperature. As a result, it cracked on top (this is what I read). I also didn't cook it in a water bath. Next time I will probably do this and turn down the temp slightly. I also read that if you turn down the temp slighty and cook it longer than it won't brown as much (and boy did mine brown). Regardless, it tasted great and everyone loved it.

Here's the recipe for the blackberry compote:

Alyssa's Blackberry Compote


3 cups blackberries (or other fruit, mine was frozen)
3/4 cup of white sugar
2 Tbsp. butter
1 Tbsp. corn starch
2 Tbsp. lime juice
1 tsp. cinnamon


Combine all ingredients in a small saucepan. Heat on medium-high for 3-4 minutes until thickened enough to coat a spoon. Let cool and store in the fridge until ready to use.

Enjoy! You definitely need to try this one.

I'm considering making an oreo one in the near future.. ahh the possibilities.

1 comment:

  1. Your cheesecake looks pretty good to me!!! Am sure it was a real hit. Love the blachberry compote. Am going to have to give this one a try!!