Description
A delightful cheesecake featuring rich creaminess mingled with luscious blackberry and raspberry purees, perfect for any gathering.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup melted butter
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup sour cream
- 1 cup blackberry puree
- 1 cup raspberry puree
- Fresh blackberries and raspberries for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix crushed graham crackers, 1/4 cup sugar, and melted butter until combined. Press this mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese with 1 cup sugar until smooth. Add vanilla extract and mix well.
- Add eggs one at a time, mixing well after each addition until fully combined.
- Stir in sour cream until smooth.
- Divide the batter in half. Mix blackberry puree into one half and raspberry puree into the other half.
- Pour the blackberry mixture over the crust followed by the raspberry mixture. Swirl together if desired.
- Bake for 50-60 minutes or until the center is set but still slightly wobbly.
- Cool to room temperature, then refrigerate for at least 4 hours before serving.
- Top with fresh blackberries and raspberries before serving.
Notes
For a smoother batter, ensure cream cheese is at room temperature before mixing. To prevent cracks, cool the cheesecake slowly in the oven after baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg