Last week, our writer Jessie paired Pacific Rim wines with Sara Lee Desserts, with delicious results. I received the same fun package of wine and treats that she did, so we’ve been comparing notes on our favorite wines. Since Thanksgiving was coming up, I decided to use the Sara Lee coupon I’d received to pick up a cheesecake at the store and make one of the holiday pairing recipes from their website to take along to Thanksgiving dinner at Grandma’s house. And let me tell you what, it was a perfect choice!
This cheesecake looks like it must have been involved to make, but it was SO simple and SO fast to put together. All I did was whip up a very simple topping and put it on a ready-to-go Sara Lee Cheesecake. It was easy to make it look picture-perfect, and it was incredibly delicious! Cheesecake is one of Jai’s favorite foods; one time, I made 7 cheesecakes for his birthday party. Suffice it to say, he’s the cheesecake connoisseur, and after tasting this he remarked that it’s “About as good as cheesecake gets”. I didn’t really know these existed before but now that I do, I’ll totally be buying it on his birthday! It was a big hit with everyone at Thanksgiving, so I’d call this a total success!
Triple Berry Cheesecake Crumble
Recipe provided by Pacific Rim & Sara Lee, modified by Beeb
1 Sara Lee Cheesecake
2 C Frozen Triple Berry Blend: Raspberries, Blueberries & Blackberries
2 TBSP sugar
1/2 C margarine
1/2 C brown sugar
1 C flour
Mix berries and sugar together in a pan and leave on top of the stove to thaw while you prepare the other ingredients.
Combine the brown sugar, flour and margarine with a mixer just until pea-sized crumbs form. Sprinkle the crumble as a single layer on a foil-covered cookie sheet coated in cooking spray and bake at 350 degrees for 12-15 minutes until golden brown. Let cool, then crumble the mixture with a spoon.
After pulling the crumble out of the oven, pop the berry pan into the oven for just a few seconds to finish thawing it.
Take your cheesecake out of the freezer and remove from packaging, placing on a plate. Use a spoon to gently place berries on top of the cheesecake; the sugar and defrosting will cause a slight syrupy liquid to form around the berries, so use the spoon to drizzle that over the cheesecake at the end. Sprinkle the crumble on top, serve, and enjoy!
Note: I overmixed my crumble by mistake and a lot of it ended up burning, so I just sprinkled a small portion of the non-burnt crumble on mine; otherwise, it makes quite a lot of crumble and will be quite dense on top of the berries, unless you choose to use less and reserve the rest.
As for the wine, it made a great pairing with the cheesecake! I thought the Riesling made the best compliment to the sweetness of the cheesecake, overall.
Both mine and Jai’s favorite to drink on its own was the Sweet Riesling, which I think might be a nice digestif to follow the cheesecake. The Dry Riesling is very dry and tart, so it definitely works best as a foil to a good meal.
My preference for this specific dessert would be the Riesling, but by a very small margin as I enjoyed trying all 3!
Which wine would you pair with the cheesecake?