Blackberry And Pine Nut Cheesecake Recipe

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Creamy, tangy cheesecake is one of the most glorious desserts around. So many versions of cheesecake abound, but it is the soft yet fluffy texture of the interior that makes them all so special. This blackberry and pine nut cheesecake  –  courtesy of recipe developer Julie Kinnaird  –  puts a summery twist on this classic dessert, with swirls of fresh blackberry puree and a chocolate and graham cracker crust enhanced with pine nut butter. Kinnaird takes the pine nuts one step further and candies them with a vanilla-laced caramel syrup to make a shiny and buttery brittle to top the finished cheesecake. The result is a delightful blend of flavors and textures for the perfect summertime dessert.

Kinnaird does not use a water bath to bake her cheesecake because she wants to achieve a bit of a golden brown exterior and a crisp crust, which is harder to do with the water bath. There will be some natural cracks in this cheesecake from the blackberry puree swirls, but these will settle as the cake cools and can be covered over with candied pine nuts. The key is to allow the cheesecake to fully chill before slicing so that you will have nice, clean cuts. This cheesecake will keep well for several days in the refrigerator. If you plan to bake ahead, wait to add the candied pine nuts until right before serving, as they tend to soften upon refrigeration.

This blackberry and pine nut cheesecake falls into the category of Italian-style cheesecake, however, it features mascarpone cheese in place of ricotta, making it extra creamy and rich. Along with the mascarpone, you will need 2 blocks of Philadelphia-style cream cheese, sour cream, granulated sugar, large eggs, orange and lemon zest, all-purpose flour, salt, and vanilla extract for the cheesecake batter. You will need fresh blackberries and a little more granulated sugar for the vibrant blackberry puree to marble into the batter. The crust is made from raw pine nuts, graham cracker crumbs, bittersweet chocolate (you could also use semi-sweet for a slightly sweeter crust), and unsalted butter. The crowning glory is a garnish made by cooking more raw pine nuts in a caramelized sugar syrup made from granulated sugar, water, unsalted butter, vanilla extract, and salt. Have some extra fresh blackberries on hand to top the finished cheesecake.

Prepare a 9-inch springform pan by coating it with non-stick baking spray and lining the bottom with a parchment paper circle cut to fit.

Wrap the outside bottom of the pan with foil to prevent leaking.

Place the pine nuts in a food processor and process until they are very fine.

Add the graham cracker crumbs and pulse until combined.

In a microwave-safe bowl, combine the chocolate and butter and melt on medium heat for 30 seconds at a time, stirring and repeating just until smooth.

Combine the melted chocolate mixture with the graham crumbs, stirring until well-mixed.

Press the crust mixture into the bottom of the springform pan in an even layer.

Chill the crust in the freezer until firm (about 20 minutes).

Preheat the oven to 325 F.

Add the blackberries to a food processor bowl and puree until liquified.

Transfer the puree to a fine mesh strainer over a bowl, pressing out all of the liquid. Discard the seeds.

Mix the sugar into the blackberry puree and set aside.

In a stand mixer bowl or other large mixing bowl, beat the cream cheese and mascarpone until smooth and fluffy.

Add the sugar, sour cream, flour, and salt and beat just until combined.

Add the eggs one at a time, allowing each egg to be incorporated into the batter.

Scrape the bowl and mix in the vanilla and zests, beating just until combined.

Transfer half of the cheesecake batter to the prepared pan.

Dollop half of the blackberry puree over the batter in spoonfuls.

Use the tip of a knife to marble the puree into the batter, taking care not to disturb the crust.

Add the remaining batter to the pan and repeat the marbling with the remaining puree.

Bake the cheesecake for 55-65 minutes until it is puffed and just slightly jiggly in the center.

Remove the cheesecake from the oven and cool to room temperature.

Once the cheesecake is cooled, cover with plastic and chill for at least 8 hours or overnight.

Prepare a small baking sheet by covering it with parchment paper.

To make the candied pine nuts, combine the sugar and water in a small saucepan.

Cover the pot and bring it to a boil over medium-high heat.

Uncover and cook the syrup until it is a golden amber color (about 5 minutes).

Turn off the heat and add the butter, vanilla, and salt, followed by the pine nuts.

Gently stir to coat the nuts.

Immediately transfer the nuts to the baking sheet and spread into an even layer.

Place the baking sheet in the oven and bake for 5 minutes until deep golden brown.

Allow the candied nuts to cool completely, then break into small pieces and set aside.

Loosen the side of the springform pan to release the cheesecake.

Use a spatula to lift the cheesecake off the bottom and remove the parchment paper.

Place the cheesecake on a platter and garnish with the candied pine nuts and the remaining blackberries.

Cut the cheesecake into slices and serve chilled.

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Marbling is a fun and delicious way to infuse extra flavor and color into plain cheesecake batter. When choosing a sauce or ingredient to marble, one important thing to remember is that the cheesecake batter and marbling agent should be relatively the same thickness and consistency. This will help the marbled ingredient to "float" within the cheesecake batter as opposed to sinking to the bottom. Use a light, quick touch to swirl the batter with the tip of a small knife or a wooden pick. You don't want to use a tool that is too thick or wide, as that will disrupt the pattern you are creating. Kinnaird likes doing the marbling in 2 batches for this cheesecake. This creates a better overall mix rather than trying to incorporate the swirls from the top down.

A similar technique can be used with marbling flour-based cake batter. The difference is that the flavor or color should be mixed with some of the cake batter first, then marbled in. This is so that the cake will bake evenly and not have heavy spots or patches from a marbling agent that is more dense than the cake batter. An example would be taking a small portion of vanilla cake batter, mixing in melted chocolate or cocoa powder and then marbling that back into the vanilla batter.

When you make a caramel syrup for your candied nuts, you heat sugar, which turns into a semi-liquid that can easily revert to its original crystal form. Many recipes result in crystallized sugar bits stuck to nuts, giving them a grainy texture and matte appearance. If you're aiming for a shiny, glossy finish to your candied nuts, there are a few tricks to help you achieve it.

One of the most important tips for making caramel syrup is to agitate the sugar as little as possible. To prevent the sugar molecules from turning back to solid form, Kinnaird adds a bit of water to the sugar while it is melting. Swirl your pot rather than stirring to prevent crystallization, or use a pastry brush dipped in water to wash down any sugar crystals from the sides of the pan and allow the syrup to cook evenly as it develops a desirable caramel color. You can also add an inhibitor into the mix. Lemon juice, honey, or corn syrup interfere with the sugar molecules' process of forming crystals and won't affect the final results of your syrup.

Aside from pine nuts, Kinnaird says that you can substitute other nuts such as whole almonds, hazelnuts, pecans, or walnuts. The important thing to remember when adding the nuts to the syrup is to stir as little as possible. The final step of briefly baking the nuts will also undo any bit of crystallization that may have occurred.

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