Cakes, Cookies & Sweet Breads

Featured Recipe

Black Currant Cheesecake

Servings: 8 
Serving size: 1 slice
Preparation time: 1 hour
    • 1 1/4 cups graham cracker crumbs
    • 1/3 cup unsalted butter, melted
    • 3/4 cup cup granulated sugar
    • 16 oz. cream cheese, softened
    • 1/2 tsp. vanilla
    • 2 tbsp. Creme de Cassis or complimentary liqueur
    • 2 large eggs
    • 1/2 cup The Perfect Purée Black Currant,  thawed

1. In a large mixing bowl stir together graham cracker crumbs, butter, and 1/4 cup of the sugar until crumbs are moist. Press mixture evenly into a 9" pie pan.
2. Chill in refrigerator while preparing filling.
3. In a second mixing bowl, beat together cream cheese, remaining sugar, vanilla, and creme de cassis on medium speed of electric mixer until well blended. Beat in eggs one at a time until thoroughly blended. Beat in Blackberry puree until blended.
4. Pour filling into pie crust. Bake at 350° for 45 minutes or until center appears set and a knife inserted near center comes out clean. Cool completely and refrigerate until serving time.

Serving Suggestion:
Serve cheesecake topped with a fresh mixed berry sauce made with Raspberry, or Blackberry puree. Garnish with a dollop of whipped cream and a lemon peel curl.

Complimentary Samples

Complimentary Samples

Recipe List:

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Citrus Tuile and Pilsner Sorbet
Coconut Tuile Paste
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  • Kiwi
  • Apricot
  • Prickly Pear
  • Key Lime
  • Orange
  • Lychee
  • Passion Fruit
  • Green Apple
  • Banana
  • Coconut
  • Tamarind
  • Blueberry
  • Red Raspberry
  • Black Currant
  • Meyer Lemon
  • Pear
  • Papaya
  • Mango
  • Roasted Red Pepper
  • White Peach
  • Lemon Zest
  • Strawberry
  • Cherry
  • Blood Orange
  • Pink Guava
  • Blackberry
  • Pomegranate