Do you want to create a fool-proof, well-loved dessert recipe that always solicits rave reviews from all who taste a bite? Then this recipe is for you.
This is that stand-by recipe that comes first to my mind when I am asked to bring a dessert to a dinner party. I can be assured that it will be well-received and enjoyed.
I have been making this recipe for the past 15 years, varying the flavor of raspberry and blueberry, and every single time it makes an appearance with a group of friends or relatives, people go on and on about how wonderful it is. Often times people state this is the best cheesecake they ever tried. The Hubs, who is not a fan of cheesecake, loves this one!
Depending upon the season, you can garnish with fresh raspberries or fresh cranberries and a sprig of rosemary or mint and serve with a dollop of whipped cream.
Wild Blueberry Truffle Cheesecake
Adapted from a Gooseberry Patch recipe
Ingredients:
Crust:
1 1/2 cups chocolate sandwhich cookies (about 22 cookies), crushed
3 tablespoons butter, melted
Filling:
4 - 8-ounce packages cream cheese
1-1/4 cups granulated sugar
3 large eggs
1 cup sour cream (if you are in a pinch or want to be a little healthier, you can substitute Greek yogurt here, as I often do)
2 teaspoons almond extract (I have to use the extract version because of my daughter's allergies, but by all means use the real thing if you'd like!)
1/3 cup Wildtree Wildly Blueberry Jam or seedless raspberry jam which is a delicious substitution and one I use often
6 ounces chocolate chips (semi-sweet are best but dark or milk chocolates also work)
Ganache Topping:
6 ounces chocolate chips (semi-sweet or dark chocolate)
1/4 cup whipping cream
Instructions:
For Crust: Crush cookies in either a food processor, blender or in a ziploc bag with a rolling pin. Mix with melted butter and press into bottom of a 9-inch springform pan.
For Cheesecake Filling: Combine 3 packages (reserve one package for next step) of cream cheese with the sugar and mix at medium speed until well-blended. Add eggs, one at a time, mixing after each addition. Add sour cream and almond extract. Mix well and then pour over crust.
Melt the first 6 ounces of chocolate chips and combine with remaining package of cream cheese. Add jam and mix well. Drop by rounded tablespoon over plain batter.
Bake at 325 degrees F for one hour and 20 minutes, checking periodically towards the end of the baking to ensure it is not overbaking. Let cool and remove from pan.
For Ganache Topping: Melt remaining 6 ounces of chocolate chips with whipping cream over low heat, stirring until smooth. Spread over cooled cheesecake and let some drizzle over the sides of cake.
Chill for at least 4 hours.
Serves 12 to 14.
