I stumbled upon this recipe while doing my weekly blog browsing and thought I would share it with the IT Girls that love to bake. I enjoy cooking, but could use some improvement when it comes to creating the perfect desert. I think this Lemon Blackberry Cheesecake may be the perfect recipe to use enhance my baking skills. ENJOY!
Image & Recipe compliments of iVillage.com
Yield: 8 servings
- 3 tablespoons butter, softened
- 1 cup sour cream
- 1 cup graham cracker crumbs
- 1/4 cup all-purpose flour
- 2 punds cream cheese
- 1 tablespoon vanilla extract
- 1 1/2 cups sugar
- 1 1/2 pints blackberries
- 3/4 cup milk
- 4 eggs
- Zest and juice of 1 lemon
- Preheat 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 sized 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 2 bowls.
- In a food processor or blender, puree 1 pint of the blackberries with the lemon zest and juice. Pour the puree into one bowl with the cheese mixture along with the remaining 1/2 pint of whole blackberries and mix well.
- Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven and bake for 1 hour, until the topping is set. Chill in the refrigerator until ready to serve.
According to the comments on the original recipe’s website…
- This recipe makes a huge amount of filling so you may need to either use a 11-inch pan, in which you will need to make more crust, or you can simply save the extra filling to make mini-cheescake poppers.
- The topping for the cheesecake is not listed but it does look like a basic cream topping. You can easily create your own by combining 8 oz of sour cream with 2 tablespoons of sugar and a splash of vanilla.
- Some people felt the need to increase cooking time to 1.5-2 hours total.
- If the batter is too runny, you can try adding more cream cheese or less eggs to make it more firm.
Do you plan on trying this delightful recipe? Leave a comment and lets discuss.
I made this last night. It is true that it makes WAY too much filling. I had to put some of it in a cupcake tin to make additional, tiny cheesecakes. Also, the bottom layer (the blackberry layer) did not set properly (even with extra time in the oven). I had high hopes for this recipe…. but maybe this all was due to my lack of cheesecake making skills, in all seriousness.
Thank you so much for sharing your experience! I am a beginner desert maker myself. Did it at least taste good?
This looks freaking delicious! I’m definitely going to add this to my recipe book & make it one day. Thanks for sharing!
Very delicious looking recipe, I recently came across Blue Bell’s Blackberry cobbler ice cream, and I have fallen in love! Anytime Blackberries are paired with something sweet, it’s an amazing combination!