Tonights desert is a home made Blackberry Almond cheeses cake.The cheesecake is is a throweighteen Century when most cheesecakes included additional textures and flavors. In my crust I included crush toasted almond and cinnamon. In the custard there is a blackberry puree.

I see the different color on the upper left.  The puree is not folded/mixed completely before baking?  Or do the separate ingredients coalesce as it bakes?

That looks great.

I see the different color on the upper left.  The puree is not folded/mixed completely before baking?  Or do the separate ingredients coalesce as it bakes?

A lot has to do with how you fold it in.  I used a toothpick this time and I don’t think I did a good job with it

Any chance of seeing a cut piece or a cross section of the cake cut?

Any chance of seeing a cut piece or a cross section of the cake cut?

Here is a picture of a cross section and also the entree we had last night.  I SV some lamp chops and served with roasted potatoes with various herbs and glazed carrots, celery and onions. 

The toothpick idea is way to cool, it looks much better the just being folded in!

can you post a thread about how you made those potatoes?

can you post a thread about how you made those potatoes?

The potatoes are very easy to make.  I used russets potatoes however I do believe any type would do.  First I wash and peel.  I then used a mandolin to slice them and put them in water until I am ready to cook.  Rinse and dry off then add Olive oil ( I used EVOO) and toss with herbs and spices of your choice.  I had green onions, fresh thyme and rosemary (basically what I had in the house).  Place in an oven proof baking pan and cook at 350 to 375 until cooked thru.  then place under the broiler to finish.