As a native New Yorker, I grew up eating my fair share of Junior’s cheesecake from Brooklyn, and I have to admit that it still continues to be one of my favorite desserts to this day. So while coming up with ideas for this chapter, I thought, cream cheese—in a milkshake? Why not? I know that strawberries are the traditional fruit topping for a cheesecake, and you can definitely use them or any other berry or fruit in the recipe, but I have a special fondness for blackberries. This milkshake is so rich, you might want to share.

　　

Ingredients

Makes one 16-ounce milkshake or two 8-ounce milkshakes

　　1/3 cup fresh fruit base made with blackberries (page 151)

　　1/4 cup whole milk

　　3 ounces Philadelphia cream cheese, at room temperature

　　1 teaspoon grated lemon zest

　　9 ounces premium vanilla ice cream (about 1 1/2 packed cups)

　　Fresh blackberries, for garnish

　　

Step 1

Combine the fruit base, milk, cream cheese, and lemon zest in a blender and blend until slightly smooth, about 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Serve immediately, garnished with blackberries.

　　

Adults

Step 2

Add 1 ounce (2 tablespoons) blackberry liqueur or crème de cassis to the blender when you add the fruit base.

　　Bobby Flay's Burgers, Fries, and Shakes