White Chocolate Blackberry Cheesecake Bites
Since its summer, I wanted some fresh flavors to balance the richness of the cheesecake so I used white chocolate and blackberry with a hint of lemon. The result is a balanced cheesecake bite with a good portion of white chocolate cheesecake, a bit of blackberry topping and an essence of lemon. Feel free to leave out the lemon and everything will still taste great – I just love to add some tang! Also, raspberry works well in this instead of blackberry!
Nothing about this recipe is too complex, I made little bites for sharing so there was no spring form pan and water bath to deal with! Try, share and let me know how it goes!
Recipe (makes 36 small bites)
Adapted from Susi’s Kochen Und Backen Adventures & Handle the Heat, links below
Time: 5 hours (40 min prep, 50 min baking, 3 hours freezing, 30 min cutting and decorating)
For the Crust
For the Cheesecake
- Preheat the oven to 350 F.
- Line 8 in. x 8 in. pan with foil and grease with butter or cooking spray.
- Put the graham crackers into a food processor or blender and pulse until very fine. Mix with melted butter and press evenly into the bottom of the lined and greased 8 x 8 pan.
- Bake in 350 degree oven for 10 min until golden and set. Reduce the oven temperature to 325 F.
- In the bowl of a stand or hand mixer, combine the cream cheese and sugar on low. Once smooth, beat on medium speed until well combined and fluffy. Approximately 3 minutes.
- Scrape down the sides of the bowl and add the melted chocolate, lemon juice and zest, eggs, sour cream, corn starch, salt, and vanilla. Beat on low until all ingredients are incorporated and the batter is smooth. Pour over prepared crust.
- Use a spoon to place small dollops of jam around the cheesecake, but not too near the crust (you don’t want the sugar in the jam to burn). Once all the jam is on the cheesecake take a knife or toothpick and gently swirl the jam into the cheesecake.
- Place the cheesecake in the preheated oven and bake for 35-40 minutes until the center is just wobbly and the outer portion is set.
- Let cool on a wire rack. Once cooled, place cheesecake in freezer for approximately 3 hours to chill.
- Slice into 6 rows in one direction and then 6 columns in the other to create 36 small bites (feel free to make larger squares as well!).
- Put back in the fridge while you melt the remaining white chocolate and put into a pastry or plastic bag for piping.
- Pipe the white chocolate in a decorative pattern, or squiggly lines over the bites and refrigerate to set.