Ingredients
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Instructions
Make the Blackberry Compote
- In a medium saucepan, combine the blackberries, maple syrup, lemon juice and water.
- Turn the stovetop to medium heat and bring to a simmer, mixing often.
- Reduce the heat to low and simmer for 15-20 minutes until thick and jammy, mixing often.
- Use an immersion blender to blend the compote until thick and mostly smooth.
- Set the bowl of blackberry jam in the freezer to cool off. Mix every 2-3 minutes until the blackberry compote is cold. Set aside on the counter meanwhile.
Make the Cheesecake Filling
- Place heavy cream and vanilla extract in a bowl of a stand mixer, fitted with the whisk attachment, and beat until medium-stiff peaks form.
- Transfer the whipped cream to a separate bowl.
- In the now-empty stand mixer bowl, beat the cream cheese with confectioners sugar for 3-5 minutes until smooth.
- Fold the whipped cream into the cream cheese mixture until combined.
- Add the blackberry compote and fold again until combined.
- Refrigerate the filling for at least 1 hour for best spreadable consistency for a cake.
Test Kitchen Notes
- Use the filling between cake layers, to fill a pie crust or even in parfait cups.
- The filling has a delicious, yet subtle blackberry flavor. You can double the blackberry compote for even more blackberry flavor!