Blackberry Cheesecake
A creamy cheesecake infused with fresh blackberries, offering a perfect balance of tangy and sweet flavors, ideal for any occasion.
Ingrédients
For the Cheesecake Filling
- 200 g cream cheese Base for the lush filling.
- 100 g sour cream Adds tanginess and creaminess.
- 50 g sugar Sweetens the filling without overpowering.
- 2 large eggs Essential for binding ingredients.
- 150 g blackberries Freshness is key for flavor.
- 1 tsp vanilla extract Enhances overall flavor.
For the Crust
- 100 g graham cracker crumbs Forms the cheesecake base.
- 50 g melted butter Binds crumbs for crust.
Instructions
Preparation
- Gather all ingredients and preheat the oven to 180°C (350°F).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan to form a crust.
Making the Filling
- In another bowl, beat cream cheese until smooth. Gradually add sour cream and sugar, mixing until creamy.
- Incorporate eggs one at a time into the mixture, mixing until fully combined.
- Gently fold in blackberries and vanilla extract, taking care not to overmix.
Assembling the Cheesecake
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 30-35 minutes, until edges are set and center is slightly jiggly.
Cooling and Serving
- Remove from oven and cool to room temperature, then refrigerate for at least 4 hours.
- Carefully unlatch the springform pan, slice, and serve chilled.
Notes
Can be made ahead of time and freezer-friendly. Store in the refrigerator for up to a week. Pair with fresh blackberries or whipped cream for serving.