I found this recipe while looking for a dessert to enter in our company’s annual blackberry contest featuring many entries of delectable blackberry treats and blind-judged by several different “higher-ups” in the company.
This recipe was very easy to make in steps. I was able to whip this up while I also cooking dinner, caring for our demanding toddler, etc. Made crust first, put in the fridge. Then, the next time I had a breather, I whipped up the filling. Filling sat for a bit before I could put it all together and throw in the oven.
I made a mistake on the crust and melted 8 tbsp (a whole cube) of butter instead of 6. I had already added the crushed wafers to the butter, so I just crushed up and added more wafers until the consistency was right. I ended up using a total of 53 wafers. It turned out very well.
I used small-curd cottage cheese and it blended smooth easily. I substituted orange juice for the brandy. I also used frozen blackberries, which I would not recommend. It was a lot of extra work to get them dry enough to use. Plus, they were sour and not as big and juicy and sweet as the fresh ones I could have picked on our hill (I should have sent the kids out to pick them!).
I used the 8″ springform pan – but next time I would use the 9″, because the cake did not get as done as I wanted it to in the center. I baked it at 375 deg. for 57 minutes!
I’m pleased to say that this cheesecake was awarded the second place prize in the contest! Enjoy!
A rich reward for picking your way through the thorny brambles. Use your choice of fresh raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries. If you don’t want to use alcohol, you may substitute orange juice.
Ingredients
40 vanilla wafers, crushed
6 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
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