Description
This cheesecake features a rich cream cheese filling combined with fresh blackberries, offering a delightful balance of sweetness and tartness, perfect for any occasion.
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 1/2 cups fresh blackberries
- 1/4 cup blackberry puree (optional for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mix into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla; mix until combined.
- Add eggs, one at a time, mixing well after each addition.
- Stir in sour cream until fully incorporated.
- Gently fold in the fresh blackberries.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes until the center is set.
- Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.
- Serve with blackberry puree or fresh blackberries on top.
Notes
Use room temperature cream cheese for a smooth filling and fold in the berries gently to avoid breaking them. Cool the cake slowly to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American