Blackberry Cheesecake

IMG_0970Hi friends– We have some fledgling blackberry vines tentatively pushing up in our side yard, thanks to our “farmer” neighbor Mr. Wicks.  (thanks Bob!)  But it will be a good while before we harvest any berries off of those things.

So when I saw some beautiful berries on sale at the grocer’s this week, I scooped them up!  And here’s where they landed –on a birthday cake for Betty’s birthday surprise party.  I’m happily sampling a leftover slice as I type this up.  Creamy, berry good.

IMG_0985BLACKBERRY CHEESECAKE

crust:
1 1/2 cups graham cracker crumbs
2 tab. sugar
1/3 cup margarine (2/3 stick), melted

filling:
2 cups blackberries (2 6oz. containers)
24 oz. cream cheese (3 packages), at room temperature
1 cup sugar
4 eggs
1 1/2 cup sour cream

topping:
1 cup sour cream
2 tab. sugar
1/2 tsp. vanilla
2 cups blackberries (2 6 oz. containers)
1 tab. sugar
mint leaves (optional)

To make the crust, crush the graham crackers in a ziplock bag with a rolling pin (takes about 8 crackers).  Then in a springform pan, mix together the cracker crumbs, 2 tab. sugar and the melted butter.  Press it down into the bottom of the pan and set aside.

For the filling, first cut the blackberries in half (if they are nice large berries) and set aside.  Then with an electric mixer beat together the cream cheese and sugar.  When they are well blended, mix in the eggs and 1 1/2 cup sour cream.

Finally carefully fold in the berries with a wooden spoon.  Then spoon the whole mixture into the pan over the crust.

Put the cheese cake in the oven at 350 degrees for about 50 minutes (it will still be pretty “jiggly”).

For the topping, mix the 1 cup sour cream, 2 tab. sugar and 1/2 tsp. vanilla together and carefully spoon it over the hot cheesecake.  Pop it back into the 350 oven for 10 to 15 minutes until the cheese cake is a little more set — It will still be a little jiggly, but will firm up as it cools. I like to let it cool a couple hours at room temperature and then pop it into the fridge for a couple hours to get cold.

Just before you are ready to serve it up, mix the blackberries with 1 tab. sugar.  Then mound them over the cooled cheese cake and decorate with mint or any garnish-y leaves you might have around.

IMG_0969

15 thoughts on “Blackberry Cheesecake

  1. Hello Rhonda from Manassas, VA. Our son and daughter-in-law just had a baby boy on May 5th…Jacob. My daughter-in-law really loves cheesecake so I have decided to make this luscious version to help celebrate. My question though how much of the blackberries do you put in the filling and how much on top? Is it half and half?

    Hope you r well, and congratulations! Brenda

    • Hi Brenda– yep, I put 2 cups into the cheesecake and two cups on top. It was 4 little 6 oz. plastic boxes from the market.
      AND– congratulations!! I saw the pictures on FB. Loved the one of you holding Jacob. He looked brand new. And, of course, the pic Derek posted– nice to see a grandpa with a sense of humor??!! Hope you are having a marvelous, memorable time with them all.
      And– Our Aaron and Jessica had a baby boy last Friday– Eero Sittig. So we are driving up to SF the moment school gets out tomorrow to meet that guy! Got any grandma tips for me?

  2. Rhonda-
    Whipped up your blackberry cheesecake for our Mother’s Day get-together with family. It was scrumptious! The cheesecake part of the recipe was nice and creamy, but the folded in blackberries (plus the ones on the top) really made it special! Thanks! Sandy

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