Recipe: Blackberry-Cheesecake Milkshake

Extra fruit base can be frozen for up to six months or use it as jam or yogurt mix-in.

For the fruit base:

8 ounces fresh or frozen (defrosted) blackberries

2 to 3 tablespoons granulated sugar

2 tablespoons blackberry jam

1 teaspoon fresh lemon juice

For the milkshake:

1/3 cup fresh fruit base

1/2 cup 2 percent or whole milk

1 (3-ounce) package cream cheese, room temperature (Bobby Flay recommends Philadelphia brand)

1 teaspoon grated lemon zest

11/2 cups packed vanilla ice cream

To prepare the fruit base: In a bowl, combine blackberries and 2 tablespoons sugar and gently stir to combine. Let the berries sit at room temperature for 30 minutes, or until they start to soften and release their juices.

Transfer the mixture to a saucepan, add the jam and cook over medium heat until slightly softened. Coarsely mash the berries using a potato masher or the back of a fork and continue cooking, stirring occasionally, until the mixture thickens to jamlike consistency, about 10 to 20 minutes.

Remove from heat and stir in lemon juice. Taste and add sugar if needed, stirring to dissolve. Transfer to a bowl and cool. Cover and refrigerate until cold and thickened, at least 2 hours and up to 24 hours.

To prepare the milkshake: In a blender, combine the fruit base, milk, cream cheese and lemon zest until slightly smooth. Add the ice cream and blend until smooth. Serve immediately.

Adapted from “Bobby Flay’s Burgers, Fries & Shakes” by Bobby Flay with Stephanie Banyas and Sally Jackson (Clarkson Potter, $25.95)

Per serving: 454 calories (percent of calories from fat, 52), 9 grams protein, 47 grams carbohydrates, 4 grams fiber, 27 grams fat (17 grams saturated), 95 milligrams cholesterol, 239 milligrams sodium.