Blackberry Cheesecake
Indulge in the rich and creamy goodness of this blackberry cheesecake. Made with a buttery graham cracker crust, velvety smooth cream cheese filling, and a tangy blackberry topping.
Ingredients - Serves 8
- Fresh mint leaves - For garnish
- Whipped cream - For garnish
- Water - 1/4 cup
- Cornstarch - 1 tablespoon
- Lemon juice - 1 tablespoon
- Blackberries - 2 cups
- Eggs - 3
- Vanilla extract - 1 teaspoon
- Sugar - 1 cup
- Cream cheese - 16 oz (2 blocks), softened
- Butter - 1/2 cup, melted
- Graham crackers - 1 1/2 cups, crushed
Let's Get Started
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Pour the cream cheese mixture over the crust in the springform pan.
- In a blender or food processor, puree the blackberries until smooth. Strain the puree to remove the seeds.
- In a small saucepan, combine the blackberry puree, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens.
- Pour the blackberry mixture over the cream cheese layer in the springform pan.
- Bake for 50-60 minutes, or until the center is set and the edges are slightly golden.
- Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- Before serving, garnish with whipped cream and fresh mint leaves.
- Slice and enjoy!
Dietary Info
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 400
- Fat: 20g
- Carbs: 45g
- Protein: 6g
- Sodium: 250mg
- Sugar: 30g
