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Ingredientes
- 6 ounce Chocolate wafers
- 24 ounce Cream cheese, softened
- 8 ounce Lowfat sour cream
- 2 Tbsp. Pure vanilla extract
- 8 x Large eggs
- 1 1/2 c. Sugar, divided
- 1/4 c. Blackberry puree, (see below)
- 4 x Egg whites
Direcciones
- To make the crust, place the wafers in a food processor fitted with the metal blade and process till finely crushed. Add in a couple of drops of water. Press the mix proportionately and firmly onto the bottom of a springform pan (see note below), making a fist and using the back of your hand and fingers. Chill the crust while you make the filling.
- Preheat oven to 325 degrees.
- Using an electric mixer with the paddle attachment, beat the cream cheese till smooth. On low speed, add in the lowfat sour cream and vanilla and set aside.
- In a clean mixing bowl, using the whisk attachment, combine the Large eggs and 1 c. of the sugar. Whisk for 4 to 5 min till fluffy. Mix in the softened cream cheese mix. Separate this mix into two large glass bowls. To one of the bowls, add in the Blackberry puree, mix well.
- In another bowl, using an electric mixer with clean, dry beaters, beat the egg whites. Start at low speed and increase the speed as the peaks form.
- Slowly add in the remaining 1/2 c. sugar. When the whites are stiff but not dry, scrape them equally into the two bowls of filling and use a spatula to gently fold them in. Do not overmix the filling.
- Pour alternating plain mix and Blackberry mix into the prepared pan till the pan is filled. Bake for approximately 1 hour, till the cake has risen and browned slightly and it just shimmies when you gently move the pan. It's a good idea to place the springform on a low, flat, pan, such as a pizza pan, to catch any batter which leaks. Turn the heat off and let the cake stand in the oven for 1 hour more. Remove the cake from the oven and cold before serving. You can make this cake a day ahead.
- Yield: 16 slices
- Note: To make Blackberry puree, take 1 pint of fresh or possibly frzn Blackberries, process very fine in a food processor, and strain through a very fine sieve.
- Note: If your springform pan has lost some of its spring, cover the bottom and halfway up the sides with foil to prevent any leaking batter from landing on the bottom of your oven and burning.
