I made this blackberry cheesecake last night after dinner for my stepmom's girls' weekend.
I don't have pictures of the step-by-step because it was too late to take decent pictures, but the final result was too tasty not to share.
This was my first cheesecake. I was surprised and how quick and simple the recipe was - the longest part of the whole process was waiting for the cake to cook for a little over an hour.
Try waiting an hour without checking the oven every two seconds when there are delicious smells of pecans and butter wafting through the house. It's tough.
And although mine turned out far from the "traditional" perfect cheesecake (note the sunken middle), the little valley made a perfect spot for the blackberry topping and the cracks helped some of the sweet syrup soak into the middle.
I call it "rustic."
The recipe calls for Nilla wafers and pecans in the crust, which was different than the graham cracker crust you typically find on a cheesecake. The result was a little crispier and slightly more savory, which was a perfect complement to the sweet cake and berries.
Like the berries in this recipe, the blackberries were slightly cooked in some sugar and water. The juices cooked out just enough to leave tender berries and a delicious blackberry syrup.
If you're like me and haven't made a cheesecake before, this was a great recipe.
And if you make it, I guarantee it will be gone before you know it.
1 box vanilla wafers (or 10-12 graham crackers)
1/2 cup pecans
1 stick (1/2 cup) butter, melted
1 1/2 teaspoon vanilla
3 packages 8 oz. cream cheese
1 1/2 cups
4 whole eggs
1/2 cup sour cream
2 cups blackberries
1/2 cup sugar
2 tablespoons water
- Preheat oven to 350 degrees.
- Place vanilla wafers and pecans into the bowl of a food processor. Pulse until mixture becomes crumbs. Add melted butter and vanilla and pulse again until combined. Pour into a 10-inch springform pan and press crumbs into the bottom of the pan. (If they come up the sides, that’s okay!)
- For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool.
- For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.
- Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours—several hours is better.
- When ready to serve, remove rim around pan and slice into 16 pieces with a long serrated knife.