Decadent Blackberry Raspberry Cheesecake with Heavenly Creamy Layers
Recipe
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
2 cups fresh blackberries
2 cups fresh raspberries
1 1/2 cups cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons lemon juice
1 tablespoon cornstarch (optional, for thickening)
Directions:
Preheat your oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes, then set aside.
In a blender or food processor, blend the blackberries and raspberries until smooth. Strain through a fine mesh sieve to remove seeds.
In a mixing bowl, combine softened cream cheese, sour cream, sugar, vanilla extract, eggs, flour, and salt. Beat until smooth and creamy.
Gradually add the berry puree into the cream cheese mixture. Mix well until the color is uniform.
Pour the cheesecake mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly. Let it cool in the pan for 10 minutes.
Refrigerate for at least 4 hours or overnight for best results before serving.
Top with fresh blackberries and raspberries just before serving.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 380 kcal | Servings: 8 servings