Description
Blackberry Cheesecake
A creamy, tangy blackberry cheesecake made with fresh ingredients and topped with a luscious blackberry sauce and whipped cream. This decadent dessert is sure to impress!
Ingredients:
Crust:
8 oz graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Cheesecake Filling:
24 oz (675g) cream cheese, very soft
1 cup granulated sugar
¼ cup heavy whipping cream
½ cup sour cream
1 tablespoon vanilla bean paste
3 large eggs + 2 egg yolks
Blackberry Sauce:
2 cups frozen blackberries
Zest of 1 lemon
3 tablespoons granulated sugar
1 teaspoon cornstarch
Juice of 1 lemon
Instructions:
Prepare the Crust:
Preheat oven to 325°F (163°C). In a food processor, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom and slightly up the sides of a greased 9-inch springform pan. Bake for 10 minutes. Cool.
Make the Cheesecake Filling:
In a mixer, beat the cream cheese until smooth. Add sugar and beat for 2 more minutes. Slowly mix in heavy cream, sour cream, and vanilla bean paste. Add eggs and egg yolks one at a time, mixing just until combined. Pour batter into the crust.
Bake the Cheesecake:
Place the springform pan inside a larger cake pan and set both in a roasting pan. Fill the roasting pan halfway with hot water. Bake for 60-70 minutes. Turn off the oven and let the cheesecake cool inside for 1 hour, then cool on a wire rack before chilling in the fridge for at least 8 hours.
Prepare the Blackberry Sauce:
In a saucepan, cook ¾ of the blackberries, sugar, and lemon zest over medium heat. Mix cornstarch and lemon juice in a small bowl, then stir into the saucepan. After 5 minutes, add the remaining blackberries and cook for 1 more minute. Cool.
Assemble:
Loosen the cheesecake from the springform pan and transfer it to a serving plate. Pour blackberry sauce over the cheesecake. Pipe whipped cream around the edges and top with fresh blackberries. Let the cheesecake sit at room temperature for 15 minutes before serving.
Enjoy
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