Blackberry Cheesecake
This rich, creamy and sweet cheesecake made with both frozen and fresh blackberries is always a crowd pleaser. The easy blackberry reduction joined with the fresh blackberries makes this cheesecake look like you spent all day making!
Equipment
- large bowl
- 8x8 pan
- mixing utensils
Ingredients
- 2 cups frozen or fresh blackberries
- 1/2 cup sugar
- 1 1/2 sleeves crushed graham crackers approx 1 1/2 cups
- 6 tbsp melted butter
- 16 ounces cream cheese softened
- 1/2 cup plain greek yogurt I use fat-free but you can use full fat!
- 1/2 cup sugar
- 2 eggs + 1 egg yolk
- 1 tbsp lemon juice
- zest of one lemon
- 1 tsp vanilla bean paste you can substitute with pure vanilla extract if you don’t have paste
- optional: fresh blackberries
Instructions
- In a small saucepan, combine the blackberries and sugar. Over medium-high heat cook until they begin to release their juices.
- Stir often and Cook until thickened. Thin but not watery- more jam like.
- Remove from heat. Place in freezer to fully cool.
- Preheat oven to 350 °F. Grease an 8x8 baking pan.
- Mix crushed Graham crackers and butter together and then press firmly into bottom of the baking pan.
- Bake for 15 minutes and then set aside to cool.
- Decrease oven to 300 °F
- In a large bowl mix softened cream cheese and yogurt together fully. I just use a large mixing spoon or fork.
- Add the sugar and mix until fully combined.
- Next add in one egg at a time, mixing fully between each.
- Add lemon juice, zest and vanilla bean paste (extract).
- Now to assemble: Mix 1/2 cup cheesecake filling into the blackberry reduction previously cooked and cooled.
- Dump the remaining cheesecake filling onto Graham cracker crust and spread evenly.
- Spoon the blackberry reduction on the top of the cheesecake. Use a knife or toothpick to swirl it gently into the cheesecake. DO NOT MIX. You just want a slight swirl throughout the top.
- You can bake as is or add additional fresh blackberries sprinkled on the top.
- Place in 300 °F oven for 45-55 minutes or until edges are slightly brown and middle is still slightly jiggly.
- After cheesecake is done. Turn oven off and leave in oven for 1 hour with door open slightly.
- Once cheesecake is cooled put in the fridge overnight before slicing and serving. Cheesecake always gets better the colder it gets!
Notes
Keys to the BEST cheesecake:
- Mix the least amount possible while incorporating ingredients fully. The less air introduced the better.
- Decrease drastic temperature changes. This is another big reason for cracked cheesecake topping- The reason you leave the cheesecake in the oven after turning it off. Helps the temperature to slowly decrease.
Did you make this recipe?Mention @thefisherhouse_ or tag #thefisherhousefoodies!