🍇 Blackberry Cheesecake
Ingredients:
For the Crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ¼ cup heavy cream
• ½ cup blackberry purée (blended blackberries, strained)
For the Blackberry Topping:
• 1 cup fresh blackberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water
Instructions:
1. Prepare the Crust:
• Preheat oven to 325°F (163°C).
• Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan.
• Bake for 10 minutes, then let cool.
2. Make the Cheesecake Filling:
• Beat cream cheese and sugar until smooth. Add vanilla, eggs (one at a time), sour cream, and heavy cream.
• Fold in the blackberry purée for a swirled effect. Pour over the crust.
3. Bake the Cheesecake:
• Bake in a water bath at 325°F (163°C) for 50-60 minutes, until the center is slightly jiggly.
• Turn off the oven and let it cool inside with the door slightly open for 1 hour.
4. Prepare the Blackberry Topping:
• In a saucepan, cook blackberries, sugar, and lemon juice over medium heat.
• Add the cornstarch mixture and stir until thickened. Let cool.
5. Assemble & Serve:
• Spread the blackberry topping over the cheesecake and refrigerate for at least 4 hours.
• Garnish with fresh blackberries before serving.
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