Bumble berry is a reference in cooking to pies, tortes, cakes, etc. that contain three or more varieties of berries in the recipe. There is no actual bumble berry but it has a nice ring to it.
Recipe from Chef Richard Julien.
- Prep: 1 h
- Cooking: 30 min
- Refrigeration: 15 min
- 2 pkgs (8 oz/250 g each) brick-style Canadian Cream Cheese softened
- 1/4 cup (60 mL) sour cream
- 1/4 cup (60 mL) Canadian Mascarpone
- 1 1/4 cup (310 mL) + 2 tbsp (30 mL) sugar
- 1 tbsp (15 mL) cornstarch
- 1 tsp (5 mL) vanilla extract
- 2 eggs
- 1/2 cup (125 mL) water
- 1 cup (250 mL) 35 % cream
- 1/2 cup (125 mL) + 2 tbsp (30 mL) unsalted butter
- 1 cup (250 mL) diced strawberries
- 1 cup (250 mL) fresh blackberries
- 1 cup (250 mL) fresh blueberries
- 1 cup (250 mL) fresh raspberries
- 16 sheets of phyllo pastry
- 3 tbsp (45 mL) dry bread crumbs
- Whipped cream optional
- Fresh mint leaves optional
In a large bowl, combine Cream cheese, sour cream, Mascarpone cheese, and 3/4 cup (180 mL) of the sugar. With a mixer, beat until thoroughly combined. Scrap the side of the bowl with a rubber spatula.
On low speed, add cornstarch, vanilla extract and eggs. Reduce to medium speed and beat until light and fluffy, about 3 minutes. Cover and refrigerate.
Meanwhile, in a heavy-bottomed medium saucepan, combine 1/2 cup (125 mL) of sugar and water; bring to a boil on high heat; cook until amber in colour (being careful not to burn). Remove from heat; slowly pour in cream, whisking vigorously. Whisk in 2 tbsp (30 mL) of the butter. Stir in strawberries; transfer to a bowl, cover and refrigerate to cool completely.
In a microwave safe bowl, microwave remaining 1/2 cup (125 mL) of butter on medium (50 %) power in 30 second intervals until completely melted.
In a large bowl, combine blackberries, blueberries, raspberries, and sugar. Set aside.
Lay 1 sheet of phyllo on a clean work surface, keeping remainder covered with a damp towel. Brush lightly with butter covering the entire surface. Gently fold the phyllo in half, as if you were closing a book. Brush lightly again with butter covering the entire surface; fold in half to form a square. Brush lightly again with butter covering the entire surface.
Buttered side down, gently push the centre of each phyllo square into a nonstick muffin pan cup; easing the phyllo against the side of the tin to form a cup. Spoon 1/4 cup (60 mL) of the cheesecake mixture in the center of the phyllo and top with 6 to 8 berries from the bumble berry mixture; gather the corners of the pastry pulling to the center and just above the berries, firmly pinch the pastry to enclose the filling, forming a beggar’s purse with a ruffled top. Repeat with remaining ingredients to make 16 cheesecakes. Refrigerate for 15 minutes.
Meanwhile, preheat oven to 350 °F (180 °C). Bake 20 minutes, turning pan halfway through, or until the phyllo is crisp and golden. Turn oven off and let set for 6 minutes. Remove from oven and cool in pan for 10 minutes on a rack. Repeat with remaining cheesecakes. Serve warm or chill overnight covered with plastic wrap.
To serve, spoon strawberry caramel sauce onto dessert plates. Top with cheesecake. Garnish with whipped cream and fresh mint, if using.
Bake 8 cheesecakes at one time. If using one muffin tin, be sure to cool the pan between batches, refrigerate the cream cheese mixture and cover the phyllo with a damp cloth.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 63 mg|
|Vitamin A:||26 %|
|Vitamin C:||18 %|