Description
A rich and creamy blackberry cheesecake topped with warm blackberry jam, perfect for dessert after a meal.
Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup fresh blackberries
- 1/4 cup blackberry jam
Instructions
- Preheat your oven to 325ยฐF (163ยฐC).
- In a bowl, mix crushed graham crackers and melted butter. Press the mix into the bottom of a springform pan to make the crust.
- In another bowl, beat the cream cheese and sugar until smooth.
- Add the vanilla. Mix well. Add the eggs one at a time, mixing after each addition.
- Fold in the sour cream and fresh blackberries carefully.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50 to 60 minutes, or until the center is set but still a bit wobbly.
- Take the cake out of the oven, let it cool, then chill in the fridge for at least 4 hours.
- Warm the blackberry jam and pour it over the chilled cheesecake before serving.
Notes
Use room temperature cream cheese for a smooth batter. For less sugar, cut the sugar by a quarter and taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg