Blackberry Cheesecake

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened

3/4 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

1/4 cup heavy cream

1 cup fresh blackberries

For the Topping:

1 cup fresh blackberries

1/4 cup blackberry jam, warmed (for glazing)

Directions:

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment

paper.

Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press

the mixture into the bottom of the prepared pan.

Prepare the Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar until smooth and

creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and

heavy cream until well combined. Gently fold in the fresh blackberries.

Bake the Cheesecake: Pour the cheesecake filling over the prepared crust. Tap the pan gently on the

counter to release any air bubbles. Place the pan on a baking sheet and bake in the preheated oven for

45-50 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the

cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the oven and let it cool

completely. Chill in the refrigerator for at least 4 hours or overnight.

Decorate the Cheesecake: Arrange fresh blackberries on top of the chilled cheesecake. Brush warmed

blackberry jam over the top of the blackberries for a glossy finish.

Prep Time: 20 minutes | Cooking Time: 45-50 minutes | Total Time: 5 hours | Servings: 10-12 slices

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