We went to a party last night, and I brought a triple berry cheesecake. I covered the top of the cheesecake with (strained) black raspberry jam, a combination of fresh red raspberries and blackberries, and then a thin drizzle of caramel. The cheesecake recipe is originally from the Barefoot Contessa, but I used a ginger-pecan crust instead of graham crackers, light cream cheese instead of the regular, and Greek yogurt instead of sour cream.
The recipe is from Baking With Julia, deceptively called Yogurt Tart. Doesn't sound too interesting, does it? However, last night I happened to catch Baking With Julia on Create TV, and along with my favorite French apple tart, they made this blackberry-yogurt tart. Having a bunch of blackberries on hand, I decided we needed to try it--and it's wonderful. The recipe is here.