Pair this: Blackberry Barley Wine and cheesecake with blackberry reduction sauce

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Pair this: Blackberry Barley Wine and cheesecake with blackberry reduction sauce

BBW Cheesecake
Our current Lips of Faith release
Blackberry Barley Wine pairs perfectly with cheesecake. But drizzle that dessert with a blackberry reduction sauce and you’ve reached sensory bliss. New Belgium Field Quality Ranger Mitchell Peedin whipped up this awesome recipe, which is now officially our favorite dessert pairing this winter. Find a bottle of Blackberry Barley Wine near you and give this one a shot.

CHEESECAKE WITH BLACKBERRY REDUCTION SAUCE RECIPE

Crust:
32-34 graham cracker squares, crushed and smash
1 stick of unsalted butter preferably melted
1 tablespoon of sugar

Filling:
20 oz. of cream cheese
1 ¼ cups of sour cream
1 cup of sugar
1 tablespoon of Vanilla extract
2 eggs
3 yolks
1/3 cup of heavy cream

Blackberry Reduction:
1 cup of freshly washed blackberries
½ a cup of sugar
50ml or one shot of bourbon
½ a cup of water

Directions:
* Preheat oven to 300 degrees F. Use a bit of the melted butter to brush the around a 9x3 cake pan. I usually add some parchment paper to the bottom of the pan as well to easily remove the cake. 

* Combine the rest of the butter, the 1 tablespoon of sugar and the crushed graham crackers in a small bowl for mixing. Line the mixture along the bottom and sides of the cake pan and bake for 10 minutes. Let the “crust shell” cool afterwards. 

* In a mixer and using a paddle; beat the sour cream for 10-15 seconds. Add the cream cheese and sugar then mix on low for 30-35 seconds and turn to a medium setting. Scrape the bowl. In another bowl combine the vanilla, eggs, yolks and heavy cream. Turn the mixer to medium and slowly pour the sugar-egg combination ingredients in. About half way scrape the sides of the bowl down. Once the ingredients are completely combined and thoroughly mixed, pour into the cooled crust. 

* Lower the over to 250 degrees F. Using a flat baking pan, fill 1/3 of the way with water and sit in the oven. Place the filled cake pan in the baking sheet/water bath for one hour. After one hour turn the oven off and open the door for one minute, then close the door for one hour. Remove the cake from the water bath and put in a refrigerator for 6 hours to completely cool the cake down for serving. When ready to serve place the pan in a hot water bath for 15-20 seconds, to loosen the cake. To slice; place a knife in hot water for a few seconds, wipe the knife dry after each slice through the cake. 

For the reduction sauce:

* Using a food processor or blender, puree the berries into a fine mixture. Using a strainer, move the puree from the processor to a small sauce pot. Let the juice drain while the seeds stay in the strainer (this can be optional, just my company at the time preferred a seedless sauce over a confit). Once the juices have drained add the water, bourbon and then sugar to the mixture. Using a small spoon stir the ingredients together then heat the pot over a medium to low heat to reduce the water content. This process can take anywhere from 1-2 hours and I advocate using this step while the cheesecake is baking or cooling down. 

* To check for viscosity dip the small spoon into the sauce quickly and take note of how the liquid “runs” off the back of the spoon, if it’s quick then there is too much liquid still in the sauce. Look for a slow almost glaze like run. Once the sauce is thick to your liking remove from heat and place in a container for refrigeration. Refrigerate for two-four hours. Serve out of the container drizzled over each slice of the cheesecake with a small spoon. 

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