Description
A bright and sweet dessert that combines fresh lemon and blackberry flavors in a creamy cheesecake.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 cup fresh blackberries
- Optional: extra blackberries for top and lemon glaze for drizzle
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, vanilla, lemon juice, and lemon zest, mixing until combined.
- Pour half of the cheesecake batter over the crust.
- In a blender, puree fresh blackberries and gently swirl into the cheesecake batter. Pour the remaining batter on top and swirl with a knife to create a marbled effect.
- Bake for about 60-70 minutes, or until the center is set but slightly jiggles.
- Turn off the oven and let the cheesecake cool inside for an hour. Chill in the refrigerator for at least 4 hours before serving.
- Serve with additional blackberries and a drizzle of lemon glaze if desired.
Notes
For clean slices, warm a knife in hot water and wipe it dry between cuts. Keep the cake in the fridge and cover it to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American