Ingredients
Scale
- 6 ounces blackberries (fresh or frozen)
- 1/4 cup granulated white sugar
- 1/4 cup water
- 2 cups graham cracker crumbs (about 12 full sheets of crackers)
- 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)
- Fresh blackberries for garnish
- Fresh lemons for garnish
Instructions
- Preheat your oven to 350°F.
- Prepare blackberry puree by simmering blackberries, sugar, and water until thickened; set aside to cool.
- In a food processor, pulse graham crackers into fine crumbs, then mix with sugar and melted butter.
- Press crumb mixture into an 8×8 inch pan and bake for 9 minutes; let cool.
- Beat cream cheese, sugar, salt, and lemon zest until fluffy; add sour cream and eggs one at a time.
- Pour cheesecake mixture over the cooled crust.
- Swirl the cooled blackberry puree into the cheesecake filling.
- Bake at 325°F for 55-60 minutes until slightly jiggly in the center.
- Cool completely before refrigerating for at least three hours before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (60g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg