Description
Not much could be better than a classic NY cheesecake. Except maybe one topped with a sweet blackberry compote. What a yummy dessert!
Ingredients
- FOR THE CHEESECAKE:
- 2 cups Cinnamon Graham Cracker Crumbs
- 1 stick Butter, Melted
- 16 ounces, weight Cream Cheese, Softened
- 4 whole Eggs
- 1 cup Granulated Sugar
- 1-½ cup Sour Cream
- 1 teaspoon Vanilla
- FOR THE TOPPING:
- 1 pint Blackberries
- 3 Tablespoons Granulated Sugar
- 1 Tablespoon Fresh Lemon Juice
Preparation
Note the cake requires a minimum of 4.5 hours inactive cooling and chilling time once baked.
1. Preheat oven to 325 F.
2. In a medium bowl, mix crackers and butter with a fork. Spread into the bottom and up the sides of a greased 8-inch spring form pan. Set aside.
3. In a large bowl, use an electric mixer to beat the cream cheese on low until smooth. Add one egg at a time, beating until each is combined. Add sugar and beat until creamy. Add sour cream and vanilla until well combined.
4. Pour filling into crust.
5. Bake 40-50 minutes, until cake is firm but still jiggles slightly. Remove from oven.
6. Let cheesecake set for 30 minutes before placing it in the refrigerator to cool (covered with aluminum foil) for at least 4 hours.
7. Use a knife or spatula to loosen the edges of the cake before releasing spring form pan and transferring to a cake plate.
8. Warm blackberries, sugar, and lemon juice in a saucepan over medium heat until sugar dissolves. Puree in a food processor. Strain out seeds. Pour over cheesecake.
