Lemon-Blackberry Cheesecake

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Lemon-Blackberry Cheesecake

  • 3 tablespoons butter, softened         
  • 1 cup sour cream
  • 1 cup graham cracker crumbs         
  • 1/4 cup all-purpose flour
  • 2 pounds cream cheese         
  • 1 tablespoon vanilla extract
  • 1 1/2 cups sugar         
  • 1 1/2 pints blackberries
  • 3/4 cup milk         
  • Zest and juice of 1 lemon
  • 4 eggs


Preheat the oven to 350˚. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan.

In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.

In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining 1⁄2 pint of whole blackberries and mix well.

original recipe:

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