Ingredients
Scale
- 6 ounces blackberries (fresh or frozen)
- 1/4 cup granulated white sugar
- 1/4 cup water
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons salted butter (melted)
- 2 8-oz packages cream cheese (room temperature)
- 1/2 cup granulated white sugar
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (or more)
- 1/2 cup sour cream (room temperature)
- 2 large eggs (room temperature)
- 1/4 cup lemon juice (fresh)
- Blackberries (fresh, to garnish)
- Lemons (fresh, to garnish)
Instructions
- Preheat your oven to 350°F. While it heats up, set your cream cheese, sour cream, and eggs on the counter to reach room temperature.
- In a small saucepan: Combine blackberries, 1/4 cup sugar, and water. Turn the heat to high and bring it to a boil. Boil for 2-3 minutes while stirring occasionally. Lower to medium heat, continue stirring for another 5-8 minutes until thickened. Use the back of your spoon to break up any larger pieces of blackberry. Remove from heat and set aside to cool.
- While your puree cools: Pulse the graham crackers in a food processor until they become fine crumbs. Add sugar and melted butter, pulsing until well combined and moist like wet sand. Line an 8×8 inch pan with parchment or foil if desired; this makes cutting easier. Press the crumb mixture firmly into the bottom of the pan using a glass bottom. Bake in the preheated oven for about 9 minutes, then let cool while lowering the oven temperature to 325°F.
- In a large mixing bowl or stand mixer: Beat together cream cheese, sugar, salt, and lemon zest. Beat on high until fluffy (about 3-4 minutes), scraping down sides as needed. Add in sour cream; mix well. Incorporate eggs one at a time, mixing between additions. Finally, add fresh lemon juice and beat until smooth.
- Once your crust has cooled slightly, pour in the cream cheese mixture evenly across it. Spoon dollops of blackberry puree over the cheesecake layer; use a knife to swirl gently without fully mixing it in. Bake at 325°F for about 55-60 minutes until edges are set but the center still jiggles slightly when shaken.
- Let cool at room temperature for at least an hour before refrigerating. Chill covered in the fridge for at least three hours before serving. Garnish with fresh blackberries and lemons when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (65g)
- Calories: 210
- Sugar: 16g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg