Recipe: Huckleberry Cheesecake

Whether for the Thanksgiving dessert table or as a treat for your holiday guests, Executive Chef Santiago Estrada at Roaring Fork in Scottsdale shares an easy (and beautiful) huckleberry cheesecake recipe.
Huckleberry Cheesecake
Yield: 2 cheesecakes
(For Crust)
4 cups of graham cracker crumbs
16 oz. of unsalted butter, melted
3 tablespoons of sugar
 
(For Filling)
5 pounds of cream cheese
5 cups of sour cream
4 cups of granulated sugar
8 eggs
8 oz. of egg yolks
4 tablespoons of vanilla extract
1.25 cups of heavy cream
1 teaspoon of huckleberry purée (per cake)
(for crust)

1. In a small bowl, combine graham crackers, butter and sugar
2. Press ¼ cup of mixture in each spring form pan
3. Bake at 300 degrees for 8 minutes
4. Cool and reserve

(for filling)

1. In a mixer, beat sour cream, cream cheese and sugar for 30 seconds on low
2. Then, turn up to medium.  Scrape sides of bowl
3. In a separate container, combine vanilla, eggs, yolks, and heavy cream and whisk together
4. On medium speed, slowly add egg mixture to mixer.  Scrape after half mixture is poured
5. Continue adding the rest of the egg mixture. Once all of its incorporated, pour 6 oz. of mixture into a spring form pan
6. Drizzle Huckleberry puree into cheesecake mixture and swirl it with a skewer
7. Wrap outside of each pan with aluminum foil
8. Pour hot water into spring form pans until its filled half way up
9. Place spring form pans into a preheated oven at 250 degrees
10. Bake for one hour.  Then crack the door open for one minute and turn off oven.  Close oven and let stand in oven for one more hour
11. Cool and refrigerate