Serves8 to 10 (dessert)
- Active time:30 min
- Start to finish:6 hr (includes cooling and chilling)
RECIPE BY DAN BARBER
August 2008
A very creamy classic cheesecake takes a summery turn with August’s glorious blackberries heightened with fresh mint.
For crust
-
3/4
stick unsalted butter, softened
-
1/2
cup
packed light brown sugar
-
3/4
cup
all-purpose flour
-
1/2
cup
blanched almonds, finely chopped
For filling
-
3
(8-oz) packages cream cheese, softened
-
2/3
cup
granulated sugar
-
2
tablespoons
all-purpose flour
-
1/4
cup
half-and-half
-
3
large eggs
Make crust:
-
Preheat oven to 350ºF with rack in middle. Line a 9-inch square baking pan with 2 crisscrossed sheets of foil, leaving an overhang on 2 sides, then lightly butter foil.
-
Beat together butter and brown sugar with an electric mixer until light and fluffy. Reduce speed to low and add flour and almonds, mixing until combined and dough begins to clump together.
-
Press onto bottom of baking pan with floured fingers.
-
Bake just until a shade darker and edges begin to pull away from pan, 20 to 30 minutes. Cool crust completely in pan.
Make filling and bake:
-
Reduce oven temperature to 325ºF.
-
Beat together cream cheese, sugar, and flour with cleaned beaters at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add half-and-half, then eggs 1 at a time, mixing until incorporated. Pour filling into crust.
-
Bake in a hot water bath until set 1 1/2 inches from edge but center is still wobbly, 40 to 45 minutes. (Center will set as it cools.) Transfer pan to a rack and cool completely, about 2 hours. Chill, uncovered, at least 2 hours.
-
Using foil overhang, lift cheesecake from pan and peel off foil before cutting into small rectangles.
Cooks’ note: Cheesecake can be chilled (loosely covered once cold) up to 3 days.
