Blackberry Bliss Cheesecake
This delightful dessert combines creamy cheesecake with fresh blackberries, perfect for gatherings or as a weekend treat.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
Cheesecake Filling Ingredients
- 16 ounces cream cheese, softened Use room temperature for easier mixing.
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup blackberry puree You can use frozen blackberries for the puree if thawed.
- Fresh blackberries for garnish
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, 1/3 cup sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
Cheesecake Filling
- In a large mixing bowl, beat the cream cheese with 1 cup sugar and vanilla until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and blackberry puree until everything is well combined.
- Pour the filling over the crust in the springform pan.
Baking and Cooling
- Bake for 50-60 minutes, or until the center is set.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours.
Serving
- Serve chilled, slicing it into wedges and garnishing with fresh blackberries.
Notes
Store leftovers covered in the refrigerator for 3-4 days. For longer storage, consider freezing without fresh garnishes. Tips: Use room temperature cream cheese for a smoother texture. For extra blackberry flavor, use more puree carefully.