Lemon Blackberry Cheesecake
This Lemon Blackberry Cheesecake is simple and delicious. Easily adaptable to your favorite topping.
2 cups finely ground graham crackers
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
2 tablespoons of white sugar
16 oz cream cheese, softened
1 cup sugar
1 cup sour cream
1 lemon, zested
1 tsp vanilla extract
1 pint blackberries
1 lemon, zested and juiced
2 tablespoons sugar
- Preheat the oven to 325F
- In a mixing bowl, combine the ingredients with a fork until evenly moistened.
- Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and using a flat bottom glass press the crumbs into the base and approximately 1-inch up the sides.
- Refrigerate for 5 minutes.
- Place cream cheese in a mixing bowl
- Using an electric mixer mix the cream cheese on low speed for 1 minute until smooth and free of any lumps.
- Add eggs and continue to beat slowly until combined.
- Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla and continue beating periodically scraping down the sides of the bowl.
- The filling mixture should be well-mixed but not overbeaten.
- Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Bake in oven for 45 minutes.
- After 45 minutes remove from oven and let cool for at least 30 minutes
- Chill in the refrigerator, loosely covered, for at least 4 hours. The cheesecake will firm up during this time
- Loosen the cheesecake from the sides of the pan by running a thin spatula around the inside of the pan and remove from the cake pan onto a cake plate.
- Spread a layer of Lemon Blackberry topping over the top.
- Your cheesecake is now ready to be served and enjoyed.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
- In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
- Leave to cool before spreading on cheesecake.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.