Cheesecake with Blackberry-Rosemary-Balsamic Reduction

Mini Cheesecake with Blackberry Rosemary Balsamic Reduction recipe, Mini cheesecake recipe, balsamic reduction recipe, Blackberry balsamic reduction

Mini Cheesecake with Blackberry Rosemary Balsamic Reduction

Today is my blogiversary as The Saucy Southerner, so what better way to celebrate than with cake? How about with Cheesecake? Topped with the most amazing blackberry, rosemary, balsamic reduction? I say, let’s all eat cake! 

I started a food blog in February of 2008, but this is the first anniversary of The Saucy Southerner.  I learned a lot with my other blog, but last year I wanted a fresh start, a new look, a livelier format, better photography and a new name that was more fitting with my quirky nature.

So, then…”Mr. Saucy” was born…a moniker he kindly rolls his eyes at when mentioned…and yours truly…Saucy and Southern and lovin’ life!

Thank you so very much for joining me in my cooking endeavors!  I do this for myself (and the food for Mr. Saucy, of course), but I also do it because I love sharing with you all; you being here, commenting on posts and photos really makes me happy. I appreciate you all so very much.

So, no “cake or death” here…just cake.  Cheesecake…lovely, creamy, dense-yet-light cheesecake and a balsamic reduction with blackberry and rosemary that will knock. your. socks. off. it’s so good.

I originally saw this idea in Traditional Home magazine, but they made a ricotta cheesecake and just a balsamic “sauce” that was made with jam, rather than a reduction.  While I fully intend to try their Ricotta Cheesecake at some point, I adapted a tried-and-true recipe of my own.  I also thought a full-on reduction of the balsamic would be so much richer.

Reducing balsamic vinegar makes a syrup-like substance that is unbelievably good. I have a savory version I’ve been using lately that I will post soon that is nearly dessert on a spoon, even being savory. I was talking with some friends about balsamic vinegar recently and one said, “A reduction makes even an inexpensive balsamic taste like a million dollars.”  This is so true.

I hope you’ll give this a try…it’s extraordinarily good, if I do say so myself.

So, yay!  Happy blogiversary to ME!


Cheesecake with Blackberry-Rosemary-Balsamic Reduction
Sweet and flavorful balsamic, reduced with blackberries and rosemary, to a thick syrup drizzled over creamy delicious cheesecake.
  • 1 cup blackberry preserves (with seeds)
  • ⅓ cup aged balsamic vinegar
  • 1 sprig rosemary
  • 1 pound cream cheese
  • ½ cup half and half
  • ¾ cups sugar
  • 2 large eggs
  • 1 cup Greek-style yogurt
  • ½ tablespoon vanilla (or Chambord - raspberry liqueur - as I used)
  • 2 rounded tablespoons flour
  • 1 cup fresh bread crumbs, finely ground
  • 4 tablespoons coarse ground sugar
  • 1 tablespoon butter, melted
  2. In a heavy-bottomed, non-reactive pan, place the blackberry juice, balsamic vinegar and rosemary sprig.
  3. Over medium-low heat, slowly simmer.
  4. After about 30 minutes, remove the rosemary sprig and continue to cook, stirring occasionally, until the mixture thickly coats the back of a spoon (about 2 hours).***
  6. In the bowl of your electric mixer, using the paddle attachment, beat the cream cheese, half & half and sugar until smooth and creamy.
  7. Add one egg, ½ cup of yogurt and one rounded tablespoon of the flour.
  8. Beat until well combined.
  9. Add the remaining egg, yogurt and flour.
  10. Beat until well combined.
  11. Add the vanilla (or Chambord) and mix until well combined.
  12. In a separate bowl, combine the bread crumbs, coarse sugar and butter until well mixed.
  13. Press into the individual pans on the bottom and sides. If using one springform pan, lightly grease/flour the sides of the pan and press the crumbs, sugar, butter mixture into the bottom.
  14. Evenly divide the batter between the individual compartments of your pan, or pour all of it into a single springform pan.
  15. Bake in a preheated 345 degree F oven for 40 minutes (for individual cheesecakes) or for 1 hour 15 minutes for a single cheesecake, or until the cheesecake(s) are risen, firm and golden brown on top.
  16. Turn off the oven, open the door and allow to fully cool before removing.
**I was making 24 individual cheesecakes, but this batter should work well in an 8" springform pan.

***I use a long slow reduction, you don't want this to burn. If the vinegar gets too thick, add a bit of water and reduce back to the desired consistency. The reduction can be made ahead and stored in the refrigerator until use. It will likely harden, just microwave for a few seconds and it will return to its finished consistency.


This is the pan I used…it’s a Chicago Metalic Mni Cheesecake Pan…it’s AWESOME!

Mini Cheesecake with Blackberry Rosemary Balsamic Reduction


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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11 Responses to Cheesecake with Blackberry-Rosemary-Balsamic Reduction

  1. Marcie Smith says:

    If it involves rosemary, I’m there…. but once you added cheesecake, I was toast….The sounds too good not to try… thanx

  2. Melissa says:

    So glad you’re still around and that I am lucky enough to know you both here in food blog land and beyond. ♥♥♥

  3. Emily says:

    Happy blogiversary! I will try this next time I cheesecake. How is the crust? I’m very picky about my cheesecake crusts.

    • P~ says:


      Thanks! 🙂

      I’m so picky about my cheesecake crusts I don’t usually even have one. This is very nice…it’s the only thing I used from the Traditional Home recipe. I may even do it this way more often. It was enough to elevate the cake, with a titch of sugary caramelization on the bottom. P~

      • Emily says:

        Also, and I’m sorry to keep spamming your blog, can you tell me about Greek yogurt? I tried something my sister told me was Greek yogurt once, and it was terrible. I really thought maybe it had gone bad. I’m looking online now and read one site that said Greek yogurt was labneh, which I love, but doesn’t taste anything like yogurt really. But I have a Turkish yogurt that I also love, which is more yogurty in taste. So can you tell me what’s so great about Greek yogurt?

        • P~ says:

          I’m happy to answer your questions, Emily. First of all, I love Greek yogurt because it’s thicker (because they strain it to remove excess liquid) and more flavorful than regular plain yogurt. It’s got a tang to it that is reminiscent of some yogurt I used to get in college from this woman who made her own from a culture that her mother brought to this country.

          Secondly, I have been using it in place of sour cream in many things. Not only to increase flavor, but to reduce the fat. I use Fage brand 2%.

          True Greek yogurt is made with sheep’s or goat’s milk…maybe that’s why you didn’t like it before?

          Hope that helped answer your questions. P~

  4. Emily says:

    Oh, and by “aged” balsamic, I’m assuming you don’t mean balsamic that’s been lying around my kitchen forever, but something special?

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