- Cooking Time: 40-45
- Preparation Time:
BackstoryPickn' blackberries, I remember well. Thorns & snakes!! We always had a snake dog , they saves us many a time. But , oh my, the berries was well worth the trouble. In jams & cakes, or just by themselfs on fresh out of the oven biscuits. We'd eat as many as we put in our buckets.
And of course the 4th of July blackberry cobbler.
- 40 vanilla wafers, crushed
- 6 Tablespoons butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 2 Tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup cottage cheese, creamed
- 1/4 cup cherry brandy
- 3 eggs
- 3 1/2 cups fresh blackberries
- 1 Tablespoon cherry brandy
- 1 Tablespoon white sugar
- Preheat your oven to 375 F.
- In a medium bowl- stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.
- In a large bowl- stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside.
- Place cottage cheese in a blender or food processor. Blend until smooth.
- Stir into cream cheese mixture.
- Stir in the 1/4 cup cherry brandy.
- Beat in eggs on low speed just till combined.
- Pour half of the cheese mixture into the crust-lined pan.
- Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit.
- Place in a shallow baking pan in the preheated oven.
- Bake for 40 to 45 minutes or till center appears nearly set when shaken.
- Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack.
- Cover and chill for at least 4 hours, or until ready to serve.
- For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar.
- Cover and chill for up to 2 hours.
- To serve, cut cheesecake into wedges. Top each serving with fruit topping.