Basic Blackberry Cheesecake
OK, not so “basic” in flavor…but bursting with the desirable tart, tangy and sweet flavors. This cheesecake has a wonderful creamy consistency paired with a cinnamon graham cracker crust. This dessert is a pleaser, and one that will keep you coming back for more.
What IS BASIC about this cheesecake is the easy of preparing it. It is honestly a dessert that you can whip together the night before you plan to serve it. And who doesn’t love a dessert that is easy, AND delicious?
I topped this basic cheesecake recipe with blackberries glazed with premium blackberry preserves. But you can top it with fresh strawberries, or whatever is in season. Think about sliced ripe banana drizzled with Hot Fudge Sauce. Topping options are endless, so make this recipe often, or whenever you need an easy dessert certain to WOW!
INGREDIENTS:
1 ½ cups graham cracker crumbs
¼ cup white sugar
1/2 teaspoon ground cinnamon
⅓ cup butter, melted
3 (8 ounce) packages cream cheese, room temperature
4 large eggs eggs, room temperature
2 teaspoons vanilla extract
1 cup white sugar
Zest of 1 lemon
1 Tablespoon fresh lemon juice
1 pint sour cream
1 teaspoon vanilla extract
½ cup white sugar
DIRECTIONS:
Preheat oven to 350 degrees F. Line your 9-inch springform pan with a circle of parchment paper.
Combine the cracker crumbs, sugar, cinnamon and butter in a bowl. Press mixture into the bottom and 1 inch up the sides of the pan.
Using a standing mixer, cream together the cream cheese and sugar until smooth, scraping down the sides as needed. Add the eggs, beating thoroughly after each addition. Stir in 2 teaspoons of vanilla, lemon zest and juice until incorporated. Pour over the pie crust and smooth with spatula.
Bake until the center is set, about 50 minutes. While the cake bakes, and when it is almost done, prepare the sour cream topping. Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth. Once you remove the baked cake from the oven, carefully pour this sour cream mixture over cheesecake starting from the sides of the pan and working your way to the center. Using a metal, off-set spatula, smooth the mixture out evenly. Bake in oven for another 5 minutes.
Allow to cool completely in pan. Refrigerate for at least 6 hours, or overnight, before serving. After well chilled, remove from springform pan. Release the band, and run a thin knife around between the band and the outside of the cake. Remove the band, exposing the base of the pan. Cake should release easily from the base. Peel the parchment paper from the bottom as you place the cake onto a serving platter or cake stand. Finish the cake by topping with fruit glazed with warm preserves. I put about 3/4 cup of preserves in a microwave-proof dish. Warm for 30 seconds before brushing over arranged fruit. Allow some of the preserves to ooze down the side.
