No Bake Blackberry Sorel Cheesecake

No Bake Blackberry Sorel Cheesecake

Sorel is one of my favorite liqueurs! “Sorrel” (with an extra “R”) is the Jamaican name for a type of Hibiscus flower also known as Roselle. In the Caribbean, sorrel became part of Christmas traditions because, for a time, it was only available at that time of year, and like many traditions around the world, its brilliant red color was associated with the season.

It’s a fantastic addition to year-round cocktails, but I love it, particularly for Autumn and holiday cocktails. The notes of clove, nutmeg, ginger, and cassia (similar to cinnamon) can turn just about any traditional cocktail into an Autumny-Wintery one! 

The Simple Process

First, we’ll use a food processor to make vanilla wafer crumbs. We’ll then combine them with butter and sugar to make the crust in a tart tin.

Next, we’ll combine heavy cream, cornstarch, cream cheese, lemon juice, vanilla extract, and sugar to make our cake filling.

Then, we’ll fill our crust with cheesecake mixture and pop it in the fridge to set.

Finally, we’ll create the blackberry Sorel compote, allow it to cool, pour it all over our cheesecake, and serve.

Ingredient Notes

butter – Use salted butter. I prefer Kerry Gold butter to every other brand. It has such a rich grass-fed flavor.

vanilla wafers – I use Nilla brand vanilla wafers, but you could also use 50% vanilla wafers and 50% gingersnaps for extra ginger warmth.

sugar – just plain white granulated sugar.

cream cheese – Don’t use whipped cream cheese or your cheesecake will be way too soft.

cornstarch – This ingredient helps your cheesecake set into the proper texture. Do not omit or replace, or your cheesecake may turn to cheesecake soup.

lemon – Use only fresh lemon juice, not bottled.

vanilla extract – A quality vanilla extract is very important for this recipe. I suggest Neilson-Massey’s Madagascar Bourbon Pure Vanilla Extract.

heavy whipping cream – Also known as “double cream” in Europe. Do not substitute with half and half.

minute tapioca – It won’t make your dessert taste like tapioca or turn the compote into a gel. It just absorbs some of the liquid, making it easier to spread, and preventing it from being too watery.

Sorel liqueur – Not every liquor store tends to carry this spirit. If you have trouble finding it, Sorel’s website has a handy section on where to find it. If it’s too tricky to find, there really is no other liqueur substitute that will give you the same flavor, but you could simmer ½ cup cabernet in mulling spices for about 20 minutes, add 1 tbsp. honey, and that will create a similar ingredient.

How to Make This Cheesecake Step-by-Step

Note: I used a 9-inch tart tin for this recipe. If you want to make this into a full, large cheesecake, using a 9-inch Springform cheesecake pan, simply double the ingredients of the cake and crust, but not the compote. When making the crust, you’ll bring the crumbs about ⅔rds up the sides of the pan.

1. Place 16 oz. cream cheese out to soften. It should be about room temperature by the time you need it. Use a food processor to chop about 20 vanilla wafers until you have about 1½ cups of vanilla wafer crumbs once processed.

2. In a mixing bowl, combine vanilla wafer crumbs with 6 tbsp. melted butter and 2 tbsp. white granulated sugar.

3.  Pour the crumb mixture into the center of the tart tin. Spread evenly on the bottom of the tin and up the sides. You want to pack it very tightly. I used a measuring cup to press it firmly into the bottom.

4. To line the edges nicely, I find it helps to wrap cellophane over the sides and pinch with my fingers to keep it from overflowing over the top. Once ready, refrigerate while you prepare the cheesecake filling.

5. Add 1 cup heavy whipping cream and 2 tsp. cornstarch to a food processor (you could also use a hand mixer in a mixing bowl, or standing mixer, but it may splash out of the bowl a bit). Process on a puree setting until the cream stops splashing inside. This could take about a minute or a bit longer. Your whipped cream should look like the photo above.

6. Add whipped cream to a mixing bowl (or standing mixer with beaters) with softened cream cheese, 2 tsp. fresh lemon juice, 1 tsp. real vanilla extract, and ½ cup sugar. Use a hand mixer on medium speed to thoroughly mix ingredients.

7. Remove tart tin from the refrigerator. Spoon the cheesecake mixture into the crust, gently pushing it to the edges but not up the sides. Cover with cellophane and refrigerate. There should be a little room on top for your compote.

8. Create the blackberry Sorel compote. Add 12 oz. blackberries (about 2 standard packages) to a saucepan with 2 tbsp. Sorel Liqueur and 1 tbsp. white granulated sugar.

9. Simmer over MEDIUM-HIGH heat for 20 minutes, stirring occasionally, and breaking the berries up a bit.

10. After 20 minutes, add 1½ tsp. minute tapioca and 1 tsp. lemon juice. Stir briefly, and refrigerate until cool. About 30 minutes.

11. Once the compote is cool, add 1 more tbsp. Sorel Liqueur, stir and remove the cheesecake from the refrigerator. Spoon compote over top, gently guiding it all the way to the edges.

12. Refrigerate cheesecake for at least 4 hours to allow it to set. Optionally garnish with black and blueberries, and serve.

Important Note

Make sure your whipped cream is whipped until you can create peaks when you lift the beaters. If it’s at all runny, your cheesecake will ooze out as soon as you remove it from the pan.