Candleberry Cheesecake

Introduction

The Candleberry Cheesecake is a modern twist on the classic cheesecakes that have become popular worldwide. The use of candleberries imparts a unique, sweet flair akin to a mix of cranberries and raspberries, adding a delightful tartness to the creamy texture of the cheesecake. Cheesecakes have a rich history dating back to ancient Greece, where they were served to the athletes during the first Olympic Games. Over centuries, the recipe evolved, with each country adding its own spin, like the use of cream cheese, ricotta, or mascarpone in different versions.

Ingredients

• Graham cracker crust – 1 1/2 cups
• Butter (melted) – 1/4 cup
• Cream cheese – 24 oz (softened)
• Sugar – 1 cup
• Vanilla extract – 1 tsp
• Eggs – 3 large
• Sour cream – 1 cup
• Candleberries (fresh or frozen) – 2 cups
• Cornstarch – 2 tbsp
• Lemon juice – 2 tbsp

Preparation

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (165°C).
2. In a mixing bowl, combine the graham cracker crust with the melted butter until it resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure it is evenly spread to form a smooth base.
4. Bake in the preheated oven for about 10 minutes. Remove from the oven and set aside to cool.

Step 2: Prepare the Filling

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add the sugar and vanilla extract, then mix until well-blended.
3. One at a time, add the eggs, beating just until combined so as not to over-incorporate air.
4. Gently fold in the sour cream until the mixture is smooth.

Step 3: Prepare the Candleberry Compote

1. In a saucepan over medium heat, combine the candleberries, 1/4 cup of sugar, and lemon juice.
2. Dissolve the cornstarch in 2 tablespoons of water and stir it into the berry mixture.
3. Cook and stir until the mixture thickens and the berries soften, about 5 minutes.
4. Set aside to cool slightly.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake batter over the prepared crust.
2. Carefully spoon half of the cooled candleberry compote over the batter, swirling gently with a knife to create a marbled effect.
3. Pour the remaining batter over top, then finish with the rest of the compote, swirling to a pleasing pattern.

Cooking Process

Baking the Cheesecake

1. Place the springform pan into a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath.
2. Bake the cheesecake in a preheated oven at 325°F (165°C) for about 55-60 minutes. The center should slightly jiggle when moved.
3. Turn off the oven, crack the door open, and let the cheesecake sit in the cooling oven for 1 hour. This gradual cooling helps prevent cracking.
4. Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight.

Finishing Touches

1. Run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring.
2. Garnish with fresh candleberries before serving.

How to Enjoy Candleberry Cheesecake

This candleberry cheesecake is best enjoyed cold. The tartness of the candleberries complements the creamy filling, while the graham cracker crust provides a satisfying crunch. Pair this dessert with a cup of black coffee or a glass of sweet dessert wine to balance the flavors.

This cheesecake is perfect for special occasions like anniversaries or gatherings, offering a unique twist that is sure to delight family and friends.

For left-over candleberry compote, serve it over pancakes, waffles, or even ice cream for a delightful treat.

Cooking Time

For precise cooking, consider using a cooking timer to ensure every step is followed accurately. This will help achieve the perfect texture and flavor for the cheesecake.