Description
A rich, creamy cheesecake perfectly balanced with the tart sweetness of blackberry puree, ideal for gatherings or a comforting treat.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup blackberry puree
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- Fresh blackberries for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Blend together the graham cracker crumbs and melted butter until well-combined. Transfer this mixture to the bottom of a springform pan and press down firmly to form a crust.
- Beat the softened cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract, and then mix in the eggs one by one, ensuring each is fully incorporated before adding the next.
- Stir in the blackberry puree, sour cream, and lemon juice until everything is evenly combined.
- Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- Bake for 55-60 minutes, until the center is set but slightly jiggly.
- Remove from the oven and let it cool at room temperature before transferring to the refrigerator. Chill for at least 4 hours, or preferably overnight.
- Garnish with fresh blackberries on top when ready to serve.
Notes
Ensure cream cheese is well softened for a lump-free batter. Consider pairing with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg