- 16 Graham Crackers
- 2/3 stick butter, room temperature
- 1/3 cup Handsome Carver’s Cashew Butter
Crumble the Graham Crackers finely, then mix well with butter and Cashew Butter. Distribute at the bottom of a spring pan, and 1/2 inch up the walls. Press until compact, then put in the freezer for a half hour.
- 3 cups cream cheese
- 2 eggs plus 1 egg-yolk
- 1/2 cup sour cream
- 2 tbsp flour or cornstarch
- 1/2 cup granulated sugar
- juice and zest of 1 lemon
- 1 tsp vanilla extract
- 2 pinches salt
Preheat oven to 350°.
Mix together eggs, vanilla extract and sugar. In a separate bowl, blend the cream cheese until creamy with no clumps, then add it to the mix. Add lemon juice and zest, flour, salt and sour cream.
Take the spring pan out of the freezer, and pour the cake mix onto the crust.
Prepare the spring pan for a water bath, or use whatever preferred method to ensure a moist environment in the oven. Put the cake in the oven for 30 minutes, then lower the temperature to 320° and keep baking for 30-40 minutes more.
At baking completion, turn oven off and leave the cake in the oven for 30 minutes with the oven door cracked slightly. Remove from oven once cake is room temperature.
- 1 1/4 cups blackberries
- 2 tbsp granulated sugar
- 1 tbsp flour or cornstarch
Pour all ingredients in a pot. At low heat stir ingredients often to prevent sticking to the bottom. Continue stirring on low heat until the mixture turns into a chunky jam.
Once the cheesecake is at room temperature, spread the blackberry topping, then refrigerate for at least 4 hours before serving . More time in the refrigerator will lead to a better consistency.
Substitute Handsome Carver’s Cashew Butter with any of the following:
- Handsome Carver’s Natural Style Peanut Butter
- Handsome Carver’s Coconut Peanut Spread
- Handsome Carver’s Coconut Cashew Butter
- Handsome Carver’s Almond Butter
- Handsome Carver’s Vanilla Almond Butter