Dark berries seem to be regular ingredients in compotes, jams, preserves and as fillings and toppers for cakes. Blackberries, Lingonberries, black currents and blueberries were all that my mom could talk about when I was a kid. Strong flavors and brilliant colors make a great counterpoint to cream based desserts of all kinds, be it cheesecake or ice-cream. There are a great many fruits employed in German Cuisine. But the dark ones seem to be quite popular.
A recent steal at the produce counter at AlDIs yielded a boon of blackberries. 6oz for just a dollar. And it is nothing to turn them into a compote to top mini cream cheese cakes. One of the things that is unique to German Cuisine is a farmers cheese called quark, which will merit its own post in the future. Alas, as I have none, I had to fudge this recipe a bit, but here goes.
Crust: pulse a handful of pecans and sea salt pita chips in a food processor, add nutmeg and mix. Add melted butter until well combined then press into the wells of a greased muffin tin.
- Sea salt pita chips
- melted butter
Filling: Blend cream cheese & sugar until smooth, add in one medium egg & blend until well combined. Add ricotta and a dash of vanilla blending until smooth. Pour over each crust, filling the wells even with the edge.
- 1 8oz package cream cheese at room temperature
- ½ Cup sugar
- 1 medium egg
- ½ Cup ricotta cheese
- dash of vanilla
Topping: boil ingredients until just cooked. Thicken with a slurry of cornstarch and water if needed.
- 1¼ Cup blackberries
- ¼ Cup water
- ¼ Cup sugar
- cornstarch slurry if needed