Saturday, April 2, 2011

Fluffy Cheesecake with Blackberry Lemon Sauce...


I totally did not participate in Simple Mom's Project Simplify: Week #4. Not because I didn't want to... because my refrigerator and pantry really need a good cleaning!

It was one of those super busy weeks... really, it was... and that's why, OK.

I had a PTA fundraiser pick-up that I needed to be at...

A doctor's appointment...

And I started back to working out... and when I start exercising after months and months and months of stopping... well, I'm drained... and for a good week at least.

In between all of that though, I did find the time to go to Target...... I love Target.

I found the cutest 4 inch springform pans in the Easter section.  You see, cookware for me is like a pair of Louis Vuitton heels for someone with a shoe obsession. I could wander all day in a specialty kitchen store.

Once I saw these little babies, I knew I had to make cheesecake...... I love cheesecake, maybe even more than I love tuna.

It's a pretty simple recipe. The only thing baked is the crust... and if you don't want to do that, you can buy the pre-made graham cracker crust...... slacker. Just kidding.

Anyway, this recipe will make 4, 4 inch cheesecakes or 1, 9 inch cheesecake.

I even made some Blackberry Lemon Sauce to drizzle on top...... and it was good...... very good.

Fluffy Cheesecake

For the crust:
  • 1/2 a Box of Vanilla Wafers
  • 4 Tablespoons of Butter, Melted
For the filling:
  • 8 OZ Cream Cheese
  • 1/2 Cup of Sugar
  • 1 Teaspoon of Pure Vanilla
  • 1 Cup of Cool Whip
Preheat the oven to 350 degrees (F).

Crush the wafers and mix them with the butter in a large bowl. Divide the wafer/butter mixture evenly into 4, 4 inch springform pans and press to cover the bottom. Bake for 8-10 minutes. Cool completely.

In a large bowl, cream the cream cheese and sugar for 2 minutes. Add the vanilla and mix to combine. Fold in the cool whip. Divide the filling evenly between the springform pans. With the back of a spoon or a small spatula, press the filling down onto the crust and smooth out. Cover with foil and chill in the refrigerator for 2 hours. Before serving, run a butter knife, gently, along the edge of the springform pan before releasing. Top with berries or with Blackberry Lemon Sauce (recipe below).

Blackberry Lemon Sauce
  • 12 OZ Blackberries, Rinsed
  • 1/2 Cup of Sugar
  • 1/2 Cup of Water
  • 1 Whole Lemon, Juiced
In a medium saucepan, reduce all the ingredients on medium/ high heat for 20-30 minutes; stirring occasionally. Once the berries have popped and the sauce has reduced and thickened, remove the saucepan from the heat and cool. Pour the sauce into a sieve and with the back of a spoon or spatula, press the berries so that the juices are strained into a small bowl. This should yield 1/2 cup to 3/4 cup of sauce. Store in an airtight container in the refrigerator. Drizzle over vanilla ice cream, cheesecake, or pancakes.



I'm linking this post up to Tasty Tuesday.


  1. Oh, I wish I hadn't read this. I have the same weakness for cookware, and just knowing there are 4 inch springform pans at Target is killing me. The finished product is so pretty!

  2. This cheesecake fits it description perfectly! It defnitely looks fluffy, and way too delicious:)


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