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[urnmor]

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.

[Bentley]

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?

[Bar-B-Lew]

That looks great.

[urnmor]

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

[Bentley]

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

[urnmor]

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. 

[Bentley]

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

[Bar-B-Lew]

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

[urnmor]

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.