PIES AND TACOS
Looking for a perfect dessert for every occasion?
This Blackberry Cheesecake features a buttery graham cracker crust, with tangy blackberry sauce swirled into a rich and decadent cheesecake batter.
To make the sauce, add the blackberries, which can be fresh or frozen, to the saucepan. Add the sugar, and lemon juice. Cook the mixture on medium for about 10 minutes.
Meanwhile, make the Graham Cracker Crust. Place the graham cracker crumbs and sugar in a bowl. Mix to combine. Add the melted butter and mix. Pour the crust on a springform pan.
To make the cheesecake batter, beat the cream cheese with a mixer. Add the granulated sugar and beat to combine. Scrape the bowl in between to avoid lumpy cheesecake. Add the sour cream and mix.
Then, add the eggs, one at a time, waiting for one egg to be incorporated before adding the next one. Add the vanilla and the salt along with the final egg. Mix until incorporated.
Pour one third of the plain batter on the bottom of the cheesecake pan. Put dollops of the blackberry sauce on top of the cheesecake batter. Swirl gently with a spatula or knife. Top with more batter, and then more sauce.
Pour the remaining batter over the blackberry swirl, followed by the remaining blackberry sauce. Swirl again.
Pipe the Blackberry Whipped Cream on top of the chilled cheesecake, and top with fresh blackberries, and you can even add mint leaves to the decoration if desired.