BLACKBERRY CHEESECAKE SQUARES
FOR THE CRUST:
2 cups finely ground social tea or
shortbread cookies
1/3 cup unsalted butter, melted
FOR THE BLACKBERRY COMPOTE:
1-1/2 cup blackberries
2 Tbsps granulated sugar
FOR THE CHEESECAKE FILLING:
2 - 8 ounce packages cream cheese
1/2 cup granulated sugar
2 large eggs, at room temperature
1 Tbsp pure vanilla extract or bean paste
To make compote: In a saucepan over
medium heat, place blackberries and sugar
in pan. Cook, stirring occasionally, until soft
- about 10 minutes. Remove from heat and
allow to cool. Transfer to a food processor
and blitz to a puree. Once cooled, you can
either use a fine sieve or cheesecloth to
remove any seeds or you can just leave
them in. My grandmother always left them
in when she used any blackberries or
raspberries in her recipes, so I do the same.
Preheat oven to 350ºF. Line a 9” x 13”
baking dish with parchment paper.
To make crust: In a food processor, pulse
cookies until finely ground. Transfer to small
mixing bowl and add melted butter. Mix
until crust comes together. Press into bottom
of pan, bake for 6 minutes. Remove.
To make filling: In a mixing bowl, beat
cream cheese, sugar and vanilla extract (or
paste) together until smooth. Add eggs, one
at a time, until combined. Pour cheese
mixture over crust and smooth over with an
offset spatula. Finally, dollop blackberry
compote randomly all over. Using a skewer,
pull through to create swirl on top.
Bake for 40-45 minutes or until filling is set.
Remove from oven and allow to cool.
Refrigerate at least 3-4 hours before cutting.
VIETNAMESE BANANA CAKE WITH
CARAMEL RUM SAUCE
BANANA CAKE:
7 large eggs, at room temperature
1 can sweetened condensed milk
1/4 cup coconut milk
1/2 tsp Vietnamese or regular cinnamon
1 tsp pure vanilla extract
1 cup unsalted butter, melted
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
5 medium ripe bananas, 1” slices
CARAMEL RUM SAUCE:
1/4 cup unsalted butter, at room temperature
1/2 cup brown sugar, firmly packed
1/2 cup heavy cream
2 Tbsps good quality rum
1 tsp pure vanilla extract
Pinch of salt
Preheat oven to 375ºF. Grease and flour a
9” spring form pan and line the bottom with
parchment paper; set aside.
In a bowl, combine sliced bananas and
granulated sugar, mixing well to coat.
In a mixing bowl, whisk together eggs,
sweetened condensed milk, coconut milk,
cinnamon, vanilla, and butter. Whisk in flour
until incorporated. Carefully fold in
bananas.
Bake for 40 minutes or until a toothpick
inserted into centre comes out clean.
Remove from oven and place on a wire
rack. Allow to cool completely.
To make caramel rum sauce: In a medium
saucepan over medium heat, melt butter.
Add sugar and boil for several minutes.
Whisk until sugar has dissolved, about 3-4
minutes.
Remove from heat. Add heavy cream, using
caution as it will bubble up. Add in vanilla
extract, rum and salt. Whisk to incorporate.
Serve warm. Cake itself can be enjoyed
warm or cold.
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