| Prep: 30 mins | Cook: 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 682 | 42g | 24g | 65g |
| sugars | fibre | protein | salt |
| 49g | 2g | 11g | 0.6g |
I have an unabiding love for our family recipe of Huckleberry Cheesecake. It strikes the right chord of sweet and tangy, brought together delicately by the creaminess of the cheese. It’s a recipe that’s close to my heart and the one that gets my little boy’s eyes sparkling every time I pull it out of the oven. Allow me to share a bit about why this recipe holds a special place in my kitchen and heart.
A Delectable Fusion of Cultures
As a Boston local with Irish roots, my culinary prowess has always been a sweet dance between the hearty seafood of New England and the soothing comfort food of Ireland. While this cheeky Huckleberry Cheesecake may not primarily represent either of the cultures, the beauty of this recipe lies in its adaptability. It pairs excellently with a cup of traditional Irish tea as well as with a New England Clam Chowder, making it a perfect dessert for most of my meals.
Nutritional Punch in Every Bite
When Laura and I agreed to start our family, health and nutrition became a significant consideration in our meal planning. This recipe, though seemingly indulgent, carries some health benefits. Huckleberries, for instance, pack an impressive nutritional punch. A great source of vitamin C and antioxidants, they contribute to overall body wellness and bolster the immune system. Plus, it’s a delicious way to incorporate more fruits in our diet: Healthline!
Nostalgic Magic
Every time I whip up this dessert, a sense of nostalgia envelops me. This very Huckleberry Cheesecake has been a mainstay in our family gatherings for years. This recipe is a multi-generational love, handed down to me from my beloved grandparents- tried, tasted, and treasured by everyone in the family. My own twists have kept its essence while adding a smidge of personal touch. Now, as a father to an ever-curious toddler, I am thrilled at the thought of passing down this cherished family recipe to him.
Similar Dishes and Compliments
The creamy richness of this cheesecake with its graham cracker crumb base is strikingly similar to the classic New York cheesecake yet uniquely different because of the use of huckleberries. Speaking of pairings, the slight sourness of huckleberries balances with spicy dishes making this cheesecake a great accompaniment to meals like a hearty chili or spicy shrimp pasta: Food and Wine.
So, whether you’re looking for a nostalgic treat, a sweet-tooth satisfier, or a recipe to hand down the generations, this Huckleberry Cheesecake is a keeper, and I can’t wait for you to try it!
What You’ll Need
- 1.5 cups of graham cracker crumbs
- 1/3 cup of melted unsalted butter
- 1/4 cup of granulated sugar
- 2 cups of fresh huckleberries
- 1 cup of granulated sugar
- 2 teaspoons of lemon juice
- 3 packages (8 ounces each) of cream cheese
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 3 large eggs
- 1 cup of sour cream
- 1/4 cup of all-purpose flour
Method
Step One
Begin by preheating your oven to 325 degrees F (160 degrees C). Meanwhile, in a medium bowl, combine the graham cracker crumbs, melted unsalted butter and 1/4 cup of granulated sugar. Mix until the crumbs are fully coated with the butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for about 10 minutes. Remove and set aside.
Step Two
While the crust is cooling, place the fresh huckleberries, 1 cup of granulated sugar and the lemon juice in a saucepan over medium heat. Stir frequently until the sugar has fully dissolved and the huckleberries have released their juices. Keep on heat until the mixture has thickened slightly. Remove from heat and let it cool.
Step Three
In a large mixing bowl, beat together the cream cheese, 1 cup of granulated sugar and vanilla extract until well blended and smooth. Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Add the sour cream and beat until the mixture is smooth. Gradually beat in the flour until just combined.
Step Four
Pour half of the cream cheese mixture over the baked crust in the springform pan. Dollop about half of the huckleberry mixture on top of the cream cheese in a few areas. Add the remaining cream cheese mixture and top it off with the rest of the huckleberry mixture.
Step Five
Bake in the preheated oven for about 1 hour, or until the centre is set and the top appears to be lightly browned. Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Run a knife around the edge of the cake to loosen it from the pan. Allow the cake to cool completely before unclipping and removing from the pan.
Step Six
Refrigerate your Huckleberry Cheesecake for at least 4 hours before serving, ideally overnight. This will allow the cheesecake to set properly and enhance its flavour. Enjoy your homemade Huckleberry Cheesecake!
