Cheesecake is one of my favorite desserts – but it’s often far too decadent to indulge in often. This blackberry blintz cake does get that creaminess of a cheesecake, but is lightened-up when combined with a airy cake with citrus essence and a tart-blackberry topping. I utilized the farmer’s cheese I made (here) in the cake, but if you are crunched for time, store-bought farmer’s cheese or ricotta also works well in this cake. This sweet treat is an ideal spring dessert, as a brunch cake, and even a great weekend afternoon snack.
Blackberry Blintz Cake
makes 16 small squares
Ingredients:
For Cake:
2 (8 oz.) packages of softened cream cheese
15 oz. farmer’s cheese (Ricotta will work as well)
5 eggs, divided
3/4 cup granulated sugar
zest and juice one lemon
1 cup flour
2 sticks unsalted butter, melted
1/4 cup milk
1 Tbsp. baking powder
For Blackberry Topping:
8 oz blackberries
1/4 cup granulated sugar
1/3 cup orange juice
1 Tbsp. cornstarch
zest and juice of 1 lemon
Directions:
Preheat oven to 325 degrees F.
1. Beat softened cream cheese, farmer’s cheese, 2 eggs, 1/4 cup of the sugar, lemon zest, lemon juice, and vanilla until thoroughly combined. Set aside.
2. In a separate bowl, combine melted butter, 3 eggs, remaining 1/2 cup sugar, milk, baking powder in a mixer fitted with a whisk attachment (or use an electric mixer). Begin whisking and slowly add in the 1 cup flour. Whisk until the batter is combined. **The batter with look a little runny (seen above).
4. Bake for 45 minutes at 325 degrees F. Then turn the oven up to 350 degrees F and bake an additional 15 minutes (or until the center is set). Set the cake aside to cool after baking.
For blackberry topping:
Toss the fresh blackberries with the cornstarch, so all the blackberries are lightly-coated. Then add the blackberries and the rest of ingredients into a sauce-pot. Turn the heat on to medium, and let the mixture cook/boil for 5 minutes. Set aside to cool.
Cheers to the almost-weekend!
xo, d
