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Blackberry & Apple Cheesecake




Source of Recipe


DJ (Diane)


List of Ingredients




CRUST:
½ cup butter
2 tablespoon light brown sugar
2 cup regular rolled oats

FILLING:
1 lb. ricotta cheese
2/3 cup sour cream
scant ½ cup sugar
2 eggs
1 tablespoon all-purpose flour
1 pinch ground cloves
1 lb. apples, peeled, cored, coarsely chopped
½ cup fresh or thawed frozen blackberries

GARNISH:
2 cup fresh blackberries
1/3 cup red currant jelly
2/3 cup whipping cream
8 to 10 fresh mint sprigs


Recipe



Preheat oven to 350°.
Crust: Melt butter in a small saucepan over low heat. Stir in brown sugar and oats. Press mixture in bottom of a greased 8-inch pan spring-form pan. Set aside.

Filling:
Beat ricotta cheese, sour cream, sugar and eggs until smooth. Beat in flour and cloves. Stir apples and blackberries into cheese mixture. Spoon filling into prepared crust.
Bake for 45 minutes or until set. Cool completely before removing from pan.

To garnish:
Arrange blackberries in center of cheesecake. Heat red currant jelly in a small saucepan until it liquefies; brush over blackberries. Whip cream until stiff. Pipe (with a pastry bag) a border of 8-10 whipped cream rosettes around edge of cheesecake. Top each rosette with a sprig of mint.
Makes 8 servings.