Description
Indulge in the creamy richness of this Blackberry Cheesecake, where a buttery graham cracker crust cradles a luscious blackberry-infused filling, topped with a vibrant blackberry compote. A delightful dessert that balances sweet and tangy flavors in every bite.
Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup blackberry puree (strained to remove seeds)
For the Blackberry Topping:
- 1½ cups fresh or frozen blackberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat and Prepare: Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper. Mix crust ingredients, press into pan, and bake.
- Mix Cheesecake Filling: Beat cream cheese, sugar, eggs, vanilla, and sour cream. Fold in blackberry puree. Pour over crust and bake.
- Cool and Chill: Cool cheesecake in oven, then refrigerate for at least 4 hours.
- Make Blackberry Topping: Cook blackberries, sugar, and lemon juice. Thicken with cornstarch mixture. Cool.
- Finish and Serve: Spoon blackberry topping over chilled cheesecake before serving.
Notes
- Strain the blackberry puree for a smoother texture.
- This cheesecake is best made a day in advance for optimal flavor and firmness.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
