Luscious Blackberry Cheesecake

Ingredients:

Crust:

2 cups graham cracker crumbs

1/2 cup melted butter

1/4 cup sugar

Blackberry Compote:

2 cups fresh blackberries

1/4 cup sugar

1 tbsp lemon juice

1 tbsp cornstarch mixed with 1 tbsp water

Cheesecake Filling:

24 oz cream cheese, softened

1/2 cup sugar

1 tsp vanilla extract

3 large eggs

1 cup sour cream

Topping:

1 cup fresh blackberries

Directions:

Preheat the oven to 325°F (160°C).

Grease a 9-inch springform pan.

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.

Press the mixture into the bottom of the prepared pan to form the crust.

Bake for 10 minutes, then set aside to cool.

In a small saucepan, combine the blackberries, sugar, and lemon juice.

Cook over medium heat until the blackberries release their juices and the mixture comes to a simmer.

Add the cornstarch mixture and cook until thickened, stirring constantly.

Remove from heat and let cool.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the vanilla extract and mix until combined.

Add the eggs one at a time, beating well after each addition.

Fold in the sour cream until the mixture is smooth.

Spoon half of the blackberry compote over the cooled crust.

Pour the cheesecake filling over the blackberry compote.

Bake for 55-60 minutes, or until the center is set and the edges are lightly browned.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Remove the cheesecake from the oven and let it cool completely.

Refrigerate for at least 4 hours, or overnight.

Before serving, top with the remaining blackberry compote and fresh blackberries.

Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 40 minutes

Kcal: 450 kcal | Servings: 12 servings