Blackberry Cheesecake
Category: Main > Main > Desserts > Pies 
Added by: Your sysadmin, Thoth II.
Serves 8

A blackberry and cheese pie with rosewater crust.

    1 cup Flour
    0.5 cups Sugar (granulated)
    0.5 teaspoons Salt
    0.3 cups Shortening
    3 tablespoons Rosewater
    340 grams Blackberries
    0.3 cups Rosewater
    0.25 cups Whipping Cream
    340 grams Cheese (Cream)

Ingredients from flour to salt, inclusive.

Mix the flour and salt first, then add the shortening and rosewater. Just
stick your hands in it and squeeze it until it gets doughy and there’s no
flour left stuck to the bowl. (You may need another tablespoon of
rosewater.) Roll it into a ball and drop it on a flour-dusted
table/parchment paper/plastic wrap and roll it out to be ~2″ bigger than
your pie pan (that’s so when you put it in, it’ll come all the way up
to the edge of the pan). It’s not gonna fit right. Don’t worry about
it, just poke it until it’s about right and then tear the edges where
they hang over and stick the pieces where it’s not big enough and squish
them into the existing dough. Then punch holes in it with a fork and toss
it in the oven at 350F/180C for ~20m.

Ingredients after salt.

Mix the sugar and rosewater in a bowl big enough to hold all the berries.
Add the berries and stab them with a fork. Mix periodically for fifteen
minutes or so. The syrup should start to turn purple. Throw the syrup, but
not the berries, in the food processor with about half the cheese, cut into
chunks. Spin until smooth. Add the remaining cheese a few chunks at a time
and blend. If the cheese is too thick, at any point, add a couple spoons of
cream. When you’ve run out of cheese to add, it’s probably time to get
the crust out of the oven.

Pour the cheese gunk into the pie crust and then dump the berries on top.
Smoosh that around until it looks about like you want it to and then stick
it in the fridge for an hour or two, until it cools. TADA. Pie.