Blackberry Cheesecake: A Slice of Decadence
magine a world where creamy, rich cheesecake meets the sweet-tart flavor of fresh blackberries—a blissful combination that's sure to make any dessert enthusiast swoon.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 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
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup blackberry purée blended blackberries, strained
- For the Blackberry Topping:
- 1 cup fresh blackberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until everything is well incorporated.
- Press the mixture firmly into the bottom of a springform pan, then bake for 10 minutes. Allow it to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add in the vanilla extract and then incorporate the eggs one at a time, followed by the sour cream and heavy cream.
- Gently fold in the blackberry purée until you achieve a swirled effect.
- Bake the Cheesecake:
- Pour the filling over the cooled crust. Bake in a water bath at 325°F (163°C) for about 50-60 minutes, or until the center is slightly jiggly.
- Once it's done, turn off the oven and let the cheesecake cool inside with the door slightly ajar for an hour.
- Prepare the Blackberry Topping:
- In a small saucepan, combine fresh blackberries, sugar, and lemon juice over medium heat.
- Add the cornstarch mixture and stir until the sauce thickens. Let it cool completely.
- Assemble & Serve:
- Once cooled, spread the blackberry topping over the cheesecake and refrigerate for at least 4 hours.
- Garnish with fresh blackberries just before serving. Enjoy!