Ingredients:
(created for the Montford Inn by Chef Rebecca Faseler)
Raspberry Puree:
1 cup frozen raspberries
1/2 cup sugar
1/2 cup Chambord liqueur
1/2 tablespoon cornstarch
1/2 tablespoon cold water
In a pan, mix raspberries, sugar and Chambord together and heat to a boil, breaking up the raspberries. Strain out the seeds from the juice and reduce for about 5 minutes. Add the cornstarch and water mixed together and bring to another boil. It should be the consistency of a thick soup
Blueberry Puree:
1 1/2 cups frozen blueberries
1/2 cup sugar
1/2 cup water
2 tablespoons cornstarch
2 tablespoons cold water
In a pan, mix blueberries, water and sugar together and heat to a boil. Then add the mixed cornstarch and water to thicken. You may want to blend the blueberries in a food processor to chop further or leave them whole, but you don't want them to be runny. Add more cornstarch and water mixture if necessary to thicken to the consistency of jam.
Apricot Puree:
1 cup dried apricots
1/2 cup Peachtree Schnapps
1/2 cup sugar
1/2 cup water
Boil all ingredients together for about 10 minutes and then blend in a food processor to form a thick puree. If still runny, simmer the mixture more to reduce the liquid further. It should be the consistency of jam.
Cheesecake Batter:
2 pounds softened cream cheese
6 large eggs
2 cups sugar
2 tablespoons vanilla
1/4 cup lemon juice
1 cup sour cream
In a food processor, blend the above ingredients until fully incorporated.
Oreo Cookie Crust:
4 cups Oreo cookie crumbs
1/2 cup melted butter
Mix the crumbs and butter together in a bowl. In a foil-lined 10 inch springform pan, press the crumbs together to form the crust. Place in springform pan in the freezer to firm up the crust.
Instructions:
Pull out the chilled crust and fill 1/3 full with cheesecake batter. Carefully spoon the blueberry mixture and try to keep in on top of the batter. Then carefully spoon on another layer of cheesecake batter, spooning the apricot mixture on top of it. Finally, fill the rest of your pan with cheesecake batter and drizzle the raspberry sauce on top decoratively.
Bake for about 1 1/2 hours at 300 degrees until firm. Don't overcook or the cheesecake will become grainy.
Decorations:
Decorate with fresh pansies and if available, fresh blueberries and raspberries.
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