Blackberry Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 c. of graham cracker crumbs
1 cube butter, melted (8 T.)
1/4 c. sugar
4 (8 oz.) boxes of cream cheese, softened
3/4 c. sour cream
1 1/4 c. of powdered sugar
2 T. flour
2 T. lemon juice
1 tsp. vanilla
4 eggs
1 1/2 c. fresh blackberries, slightly crushed, drained really good
2 c. fresh blackberries, sugar, & cornstarch for topping
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Directions: |
Directions:For the Crust: Mix crumbs, sugar & melted butter in a bowl. Spread on bottom of a 9" springform pan & up 1 1/2" on the sides and freeze.
Preheat oven to 350º. For the Filling: Using an electric mixer blend cream cheese & sour cream on low speed. Use a spatula to scrape sides & paddle of mixer. Add in the powdered sugar slowly, continue to beat until creamy. Add in flour, lemon juice and vanilla extract, continue to mix. Add in eggs one at a time, continue to mix at lowest speed until eggs are incorporated in the batter. Fold in blackberries.
Fold the mixture into your crust. Bake for 1 hour or until center jiggles and top is slightly brown. Remove from oven & let cool on a wire rack. Place in the refrigerator and allow to set.
For the Topping: You can either top with fresh blackberries & dust with powdered sugar or you can thicken the blackberries in a saucepan on the stove by adding a small amount of water, cornstarch and sugar to taste. |
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Personal
Notes: |
Personal
Notes: I made this cheesecake the first time for John's birthday in November 2011. I'm always looking for a new cheesecake & this one was extra special because Celeste and I picked the blackberries on her birthday in September 2011 practically in her backyard in Concrete, WA. This cheesecake was so excellent. It called for Ricotta cheese but I decided to omit that. It makes such a large amount of batter that you could probably get away with taking out a cup or two and putting it in a small dish to bake separately. I cooked it quite a bit longer because it was so large.
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