Vanilla Cheesecake with Mixed Berry Sauce

Last week, we acquired about ten pounds of plums. Which made me start thinking, of course, of what I could make with them. I mentioned the idea of cheesecake, and Dave said he could make a sauce to go over it. Alright, sounds like a plan.

But then he didn't feel like cutting them up, so we used a bag of frozen mixed berries that have been needing to get some use. *shrug* Still yummy, but I've still got a ton of plums!

I wanted to do a white cheesecake, but without the white chocolate. Sometimes the white chocolate is just too sweet, and I didn't want to risk not eating any of the cheesecake! As an added surprise, after pressing in the crust, I added some crushed Daim chocolates. (For those who haven't been enlightened yet, Daim is a Swedish chocolate... toffee enrobed in milk chocolate. Very yummy. Ikea sells them) :)

Oh, and I'll give proper credit: Dave took the picture. He also found the 'close up' option on the camera, for use on things less than a certain amount away. Hmm. I never knew that existed. At least that means there's hope for my photography skills! ;)

1½cups graham cracker crumbs
1/3 cup butter or margarine, melted
¼ cup granulated sugar

1 vanilla bean, split, or 2 teaspoons vanilla extract
4 packages (8 oz. each) cream cheese, softened
1½ cups sugar
4 large eggs, at room temperature
1/3 cup sour cream

1 bag frozen berries (mixed or of choice)
¼ cup water
3-4 Tbsp. sugar (to taste)
1½ tsp. cornstarch, mixed with 1 Tbsp water

Preheat oven to 350F.

Combine graham-cracker crumbs, sugar, almonds and butter in bowl until crumbs are evenly moistened. Press mixture into bottom of a 9-inch springform pan. Bake until golden brown, 10 minutes. Cool on wire rack. Wrap bottom and side of pan with heavy-duty foil. Set aside.

Reduce oven temperature to 325F. Remove seeds from vanilla bean with tip of small paring knife or spoon; set aside. Beat cream cheese in mixer bowl on medium-high speed, 3 minutes. Scrape side of bowl with rubber spatula. Beat in vanilla seeds. Gradually beat in sugar, scraping sides of mixer bowl with rubber spatula. Add eggs, one at a time, beating just until blended and mixture is completely smooth. Stir in sour cream and vanilla extract, if using. Pour filling into prepared pan.

Bake at 325F for about 1 hour, or until center is nearly set. Let cool on wire rack before transferring to the refrigerator.

In a medium saucepan, combine berries, water and sugar. Bring to a boil and cook for about 10-15 minutes, until most of the berries have popped. Stir in the cornstarch mixture and cook for an addition minute, until the syrup thickens slightly. Turn heat to a low simmer and cover for about 10 minutes.

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