Description
A creamy and delicious cheesecake infused with fresh blackberries, perfect for dessert lovers.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh blackberries
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined and press into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let cool.
- In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. Add the vanilla extract and mix until combined.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, mix the sour cream, blackberries, and cornstarch until the blackberries are evenly coated. Gently fold the blackberry mixture into the cream cheese mixture until just combined.
- Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
- Slice and serve chilled, garnished with additional fresh blackberries if desired.
Notes
- For a richer flavor, add a tablespoon of lemon juice to the cream cheese mixture.
- Substitute raspberries or blueberries for blackberries for a different berry cheesecake experience.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Fat: 24g
- Carbohydrates: 22g
- Protein: 6g