Blackberry star anise cream cake.

It was one busy Ramadan day and the kitchen is crowded with family members preparing dishes for the weekend iftar which requires a assortment of dishes. the sound of the pots and pans clattering and the knife on knocking on the chopping block.

So I figured that I need to make something doesn’t require baking ( almost).remember I had the recipe long time ago at magnolia bakery in nyc in summer

and it called blueberry jamboree served in casserole dish, a shortbread crust base filled with fluffy cream and topped with blubbery compote.Me and my friend used to get a slice whenever we walk by the bakery and used to enjoy across the street to enjoy indulging it on one of old wooden benches at bleecker playground.

with a group sparrows hovering around us begging impolitely for crumbs.

I made this recipe to rejuvenate such a memory used blackberry instead, feel free to make this dish I a casserole..enjoy

Serves : 8-10

ingredients:

blackberry topping:

900g blackberry  (divided)

1/2 cup /120ml water

1 tablespoon lime juice + zest of 1 lime.

1/4 cup/ 30g confectioners sugar

1/4 teaspoon ground star anise

Crust:

300g digestive biscuits or same amount with graham crackers. (Crushed finely)

2/3 cup/ 60 unsweetened shredded coconut

1 teaspoon of cinnamon

2/3 cups/150g butter melted

2/3 cups 100g pecans or walnuts

Filling:

250g cream cheese (softened)

1 1/3 cups /160g confectioners sugar

1 teaspoon vanilla

2 cups/ 500ml heavy cream

method:

preheat the oven to 175c/gas 4 (you can skip the baking process and place it in a fridge for 15 minutes.

for the topping

Place 300g of blackberry  in a saucepan, stir in the water, confectioners sugar, lime juice, start anise and bring to simmer over low heat for 15 minutes.

Fold in the remaining 600g of blackberry  and lime juice stir to coat, Set a side to cool down.

for the crust :

Put the digestive biscuits in a food processor, shredded coconut, cinnamon with food processor running pour in the melted butter.

Add the pecans or walnuts and process it for 10 seconds, you want it to be chunky.Press the mixture evenly in 9 inch springform pan, bake for 6 minutes.

Set a side to cool down.Whisk the cream cheese with the powdered sugar until completely smooth.

In a separate bowl, whip the cream to stiff peaks, then fold the whipped cream into the cream cheese mixture in batches and don’t over mix. layer.

Chill the cheesecake in the pan overnight in fridge along with the blackberry compote.when ready to serve,  Loosen the cake  from the edges of the pan with a spread knife , then remove the out-ring, top it with half chilled blackberry compote  and serve the rest on the side. 

Note: place cream, whisk attachment, bowl in freezer for 15 minutes before whipping

its up to you if you want to bake crust or not.

the original recipe called for blueberry 600g, same method but don’t slice the blueberryyou can use 8 inch square casserole for this recipe

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