Blackberry Cheesecake
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Start to finish: Active: 2 hours | Inactive: 6 hours
Impresses: 16
Ingredients
For the crust:
12 whole graham cracker rectangles
5 tablespoons unsalted butter
For the blackberry sauce:
8 ounces fresh or frozen blackberries
3 tablespoons granulated sugar
Freshly squeezed juice of 1 lemon
For the cheesecake filling:
4 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
½ cup heavy whipping cream
4 tablespoons cornstarch
2 tablespoons all-purpose flour
2 large eggs, room temperature
For the garnish:
Fresh whipped cream
Blackberries
Method
For the crust:
Heat oven to 350 F. Butter a 9-inch springform pan and line the bottom with parchment paper. Butter the paper and side of the pan. Set aside.
Using a food processor, pulse graham crackers into crumbs. In a small bowl, mix graham cracker crumbs and melted butter. Press the mixture onto the bottom of the prepared pan. Bake 10 minutes. Cool on a wire rack. Reduce oven heat to 300 F.
For the blackberry sauce:
In a medium saucepan, mix blackberries, sugar and lemon juice. Cook uncovered, over medium heat 20–25 minutes. Press blackberries through a mesh strainer into a small bowl; discard seeds. Set aside.
For the cheesecake filling:
In a large bowl, beat cream cheese and sugar with a rubber spatula until smooth. Add heavy whipping cream, and mix until combined. Add cornstarch and flour, and stir until combined. Add eggs, one at a time, mixing well after each addition, until combined and smooth. Add prepared blackberry sauce and mix well.
Transfer the cheesecake filling into the slightly cooled cheesecake base. Wrap aluminum foil securely around the pan. Place the springform pan in a larger pan, and add 1 inch hot water to the larger pan. Bake 60–65 minutes, or until the center is just set and the top appears dull. Turn off the oven, leave the door open just a little (place a wooden spoon between the door to create the optimal spacing for airflow) and leave the cake to rest in the oven for 45 minutes. Otherwise, the cheesecake can crack with the sudden heat change.
Once cooled to room temperature, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight. When ready to serve, garnish with whipped cream and blackberries.