Description
A rich and fresh blackberry cheesecake with a crispy graham cracker crust, perfect for family meals or small parties.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar (for crust)
- 1/2 cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar (for filling)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup all-purpose flour
- 1 cup fresh blackberries
- 1/4 cup blackberry puree
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mix into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in the flour until just combined.
- Carefully fold in the blackberries and blackberry puree.
- Pour the batter into the crust.
- Bake for 55–60 minutes, or until the center looks set.
- Cool in the pan for 10 minutes, then run a knife around the edge to loosen.
- Chill in the fridge for at least 4 hours before serving.
Notes
For a brighter color, brush the top with a little blackberry puree. Chill the cake well before cutting for cleaner slices. Store in the fridge for up to 4 days or freeze slices for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American