Blackberry Rhubarb Cheesecake

Blackberry Rhubarb Cheesecake with Pistachios

Blackberry Rhubarb Puree.

• 1/2 pound rhubarb, diced

• 3 ounces blackberries

• 1/2 cup granulated sugar

• 2 tablespoons water

• 1/4 teaspoon cinnamon

In a saucepan, combine the fruit, sugar and cinnamon. Simmer until the fruit is softened and the liquid evaporated. Puree in a blender until smooth, then strain out the seeds. Refrigerate until chilled.

Cheesecake.

• 1 1/2 cups finely crushed graham cracker crumbs

• 1 teaspoon salt

• 1/2 cup unsalted butter, melted

• 1 1/2 cups heavy whipping cream, divided

• 1 envelope unflavored gelatin

• 1 teaspoon vanilla

• 1/2 cup powdered sugar

• 1 1/2 pounds cream cheese, room temperature

• Rhubarb Blackberry Puree, chilled

• Pistachios, for garnish

Crust.

Preheat the oven to 325. In a bowl, combine the crushed graham crackers and salt. Drizzle with the melted butter and toss with a fork until moistened. Press against the bottom of an 9-inch springform pan. Bake for 12 minutes, until golden brown and fragrant; set aside to cool completely.

Filling.

Pour 1/4 cup cream into a microwave-safe dish. Add the gelatin and whisk with a fork to combine. Let stand for 5 minutes; it will be thick and clumpy. Microwave on high for 30 seconds to completely dissolve the gelatin. Set aside.

In the bowl of your stand mixer fitted with the whisk attachment, beat the remaining 1 1/4 cups cream with the vanilla at medium-high speed until soft peaks form, gradually adding the powdered sugar as the cream thickens. In a separate bowl, beat the cream cheese until smooth. Add the cream cheese, gelatin mixture, and fruit puree to the cream and beat until smooth and thick with no lumps, about 2-3 minutes. Immediately spread over the cooled crust, smooth out the top, cover with plastic wrap, and refrigerate for 4-6 hours, or overnight.

Garnish with chopped pistachios.

Recipe from Curly Girl Kitchen