Fattima’s Huckleberry cheesecake

This post was written by Fattima. She will be gone this weekend but will be back next week to answer any questions or comments. In the mean time I will answer comments and have fun interacting with my friends! Yeah for Friday!

Lynn 

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I tried huckleberry lemonade for the first time this summer and it was DELICIOUS. I was obsessed with how amazing it tasted and couldn’t believe I had never had it before, especially having lived in Idaho for about 8 years. I had heard that huckleberries were extremely expensive and would see them being sold at the farmer’s market but never understood why they were so expensive until now! Huckleberries are similar to blueberries but taste WAY better and are hard to come by.

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I was dying to get my hands on some huckleberries but did not want to pay $50 for a gallon of huckleberries. I heard that they are wild and you have to go up in the mountains to pick them. This was tricky because you would need to know the right location to find them. My bf’s grandfather and father pick huckleberries and knew exactly where to go. We made a day of it and they were nice enough to take me up there to pick. We picked about 3 gallons of huckleberries. I am SO EXCITED. I was thinking about all of the desserts I could make with huckleberries.

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Below is Huckleberry Cheese Cake!

Ingredients

Crust:

1 cup of graham cracker crumbs

1/8 cup sugar

4 tablespoons butter

Huckleberry sauce:

2 cups huckleberries

2 tablespoons sugar

½ teaspoon real lemon juice

2 teaspoons cornstarch

1 tablespoon water

Cheesecake filling:

3- 8 oz packages of cream cheese

1 cup sugar

1 cup sour cream

3 eggs

Directions

The first thing you want to do is preheat your oven to 350F and get out a spring form pan. Next you will want to make your cheesecake crust. Crush the graham crackers up really well and add melted butter and sugar. Mix all of this together and put it in you spring form pan. Pat it down so it is even and if possible, pat it up the sides just a little. Put the crust in the oven for about 8 minutes. While the crust is cooking make your huckleberry sauce.

In a sauce pan on med heat mix together the sugar and huckleberries. In a separate bowl mix together the cornstarch, lemon juice and water. Once the sugar has dissolved, mix the cornstarch mixture into the huckleberries and sugar. Leave this on the stove for about 5 minutes and make sure that you are mixing it here and there while crushing some of the huckleberries. Remove from heat and let it sit. Now you will want to work on the cheesecake filling.

In a mixer, beat the cream cheese and sugar. Once this is mixed well and fluffy add sour cream. Mix well then add the eggs one by one. Do not overbeat the mixture once you’ve added the eggs.

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Put about a fourth of the cheesecake filling in the bottom of the pan and spread it but make sure not to scrape the bottom. Put about a fourth of the huckleberry mixture on top and swirl it in with a knife. Put about a half of the remaining cheesecake filling on top and again smooth it out then add about half of the huckleberry mixture. Put the remaining cheesecake mixture on top and add 3/4th of what’s left of the huckleberry mixture on top and swirl it. Place the cheesecake in the oven for about 1 hour. I would check it at an hour and make sure that it is not too jiggly in the middle. If it is, leave it in for an additional 5-10 mins. Let it cool before taking off the spring form pan ring. I made the mistake of serving the cheesecake soon after that. I would let it set in the fridge for about 2 hours. It tasted a lot better once it was cold. I am not a HUGE fan of cheesecake but OMG this was awesome!

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