Blackberry Cheesecake
A creamy and dreamy cheesecake with a delightful blackberry puree, served on a sweet graham cracker crust.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs For a sweet, slightly crunchy crust.
- 1/4 cup sugar Adds sweetness to the crust.
- 1/2 tsp ground cinnamon For warmth and added flavor.
- 1/2 cup unsalted butter, melted Binds the crust and adds richness.
Cheesecake Filling
- 3 packages cream cheese, softened Use full-fat for best texture.
- 1 cup granulated sugar Balances the tanginess of the filling.
- 1 tsp vanilla extract Adds flavor.
- 3 large eggs Provides structure to the cheesecake.
- 1 cup sour cream For velvety texture and tang.
- 1/4 cup heavy cream Adds creaminess.
- 1/2 cup blackberry puree The main flavor component.
- 2 tbsp all-purpose flour (optional) For a firmer texture.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until combined, then press into the bottom of a 9-inch springform pan.
Making the Cheesecake Filling
- Beat the cream cheese until smooth.
- Gradually add granulated sugar and vanilla extract until creamy.
- Add eggs, one at a time, mixing well after each addition.
Combining Ingredients
- Stir in sour cream, heavy cream, and blackberry puree. Optionally mix in flour for a denser cheesecake.
Baking
- Pour the filling over the prepared crust, tap the pan to remove air bubbles, and bake for 55-65 minutes.
Cooling
- Turn off the oven and leave the cheesecake inside for another hour.
- Let it cool to room temperature before chilling in the fridge for at least 4 hours or overnight.
Serving
- Slice and serve topped with fresh blackberries or a drizzle of blackberry puree.
Notes
Use high-quality ingredients for the best flavor. Soften cream cheese before mixing to avoid lumps.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 5gFat: 26gSaturated Fat: 15gSodium: 250mgFiber: 1gSugar: 10g
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