Give cheesecake a little sass with a vibrant swirl of homemade blackberry compote. total time 1 hour 30 minutes, plus chill time • serves 9 INGREDIENTS Non-stick cooking spray FOR THE BLACKBERRY SAUCE: 9 oz. fresh blackberries (about 2 cups) ½ cup granulated sugar ¼ cup fresh lemon juice ¼ cup water 1 tsp. grated fresh ginger FOR THE CHEESECAKE: 1 (7.5 oz.) pkg. ginger almond cookies ¼ cup brown sugar 4 Tbsp. butter, melted 3 (8 oz.) pkgs. cream cheese, room temperature ¾ cup granulated sugar 3 Fresh Thyme large eggs, room temperature 1 Tbsp. Fresh Thyme vanilla extract 2 Tbsp. lemon zest, plus more for garnish ½ cup sour cream 9 oz. fresh blackberries (about 2 cups) INSTRUCTIONS 1. Preheat oven to 325°F. Lightly grease an 8×8-inch baking dish with non-stick cooking spray. 2. For the blackberry sauce, in a large saucepan bring to boiling 2 cups blackberries, granulated sugar, lemon juice, the water, and ginger. Reduce heat and simmer 15 minutes or until sauce thickens enough to coat the back of a spoon. Remove from heat and cool. 3. For the cheesecake, process cookies, brown sugar, and melted butter in a food processor until mixture resembles coarse cornmeal. Press mixture into prepared baking dish and freeze 10 minutes. Remove crust from freezer; set aside. 4. In a mixing bowl with paddle attachment, beat cream cheese and sugar until smooth. Add eggs one at a time, scraping down sides and bottom of the bowl between additions. Add vanilla, lemon zest, and sour cream; mix until well combined. 5. Spread cheesecake batter over crust. Swirl ¼ cup of the blackberry sauce into cheesecake batter with a spoon. 6. Bake cheesecake 35 to 40 minutes or until edges appear set when gently shaken. Transfer to a wire rack and cool 30 minutes; refrigerate at least 2 hours or up to 24 hours before serving. 7. To serve, cut into squares and top with blackberry sauce, fresh blackberries, and lemon zest. Each serving contains: 598 calories, 37 g fat, 20 g saturated fat, 0 g trans fat, 177 mg cholesterol, 363 mg sodium, 60 g carbohydrates, 4 g fiber, 48 g sugar, 10 g protein. Daily values: 25% vitamin A, 18% vitamin C, 9% calcium, 5% iron. � Lemon-Ginger Blackberry Cheesecake Sweets TRANSFORM NATURALLY SWEET FRUIT INTO LUSCIOUS DESSERTS. JUICY BERRIES ARE DELIGHTFUL ON A RICH CHEESECAKE OR LIGHT PAVLOVAS. PINEAPPLE CARAMELIZES BEAUTIFULLY ON THE GRILL FOR A TROPICAL TREAT. ORANGES MAKE A REFRESHING GRANITA. ENJOY EVERY SWEET BITE! | May/June 2017 39 38 Fresh Thyme Crave |