So here are a few simple steps on how to bake an awesome blackberry cheesecake !
Serves 8-9
Prep time - 80 min
5. Press the mixture on to a bottom of a 9 inch springform pan.Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Refrigerate in the freezer till your filling is done.
6.Use an electric mixer to combine the cream cheese,sour cream , sugar and vanilla. Mix until the mixture gets smooth and creamy.Be sure to scrape down the sides of the bowl.Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.Blend the mixture just enough to incorporate the eggs.
7.Remove the crust from the freezer and pour half of the cream cheese mixture into the crust. drizzle the blackberry preserve over the entire surface of the filling and swirl the blackberry preserve using a butter knife .Pour the other half of the filling into the crust.
8.Carefully place the cheesecake into the water bath in the oven.Bake for 12 min at 450 degrees, then turn the oven down to 350 degrees and bake for 45 min.After 45 min turn the heat down to 325 degrees and bake until cheese cake jiggles slightly in the middle and the top is golden brown.
9.Remove the cheese cake from the oven to cool and chill it in the refrigerator for at least 4 hours before serving .
Serves 8-9
Prep time - 80 min
Ingredients:
For the crust :
1.Graham cracker crumbs (or) any other biscuits- 2 cups (or) 454 g
2.Unsalted butter - 1/3 cup (or) 76 g
3.Sugar- 45 gms
4. Salt - 5 g (optional)
For the filling:
1.Blackberry preserve- 1/2 cup (or) 113 g.
2. water - 1/4 cup (use as little as possible )
3.Philadelphia cream cheese - 8 oz (or) 227 g.
4. Sugar- 1 1/4 cup (or)283 g.
5.Sour cream - 1/2 cup (or) 113 g.
5.Vanilla essence-2 tsp.
6. Eggs - 5.
6. Eggs - 5.
Procedure:
1. Preheat the oven to 45o degrees.
2. Create a water bath by placing a large pan filled with about 1/2 inch into the oven while it preheats.
3. Combine the blackberry preserve with small amount of water ( start with one tbsp) in a medium microwave safe bowl . Heat for 1 1/2 min on high in your microwave. Stir until smooth . Strain to remove the blackberry seeds, then let the strained preserve sit to the side to cool.
2. Create a water bath by placing a large pan filled with about 1/2 inch into the oven while it preheats.
3. Combine the blackberry preserve with small amount of water ( start with one tbsp) in a medium microwave safe bowl . Heat for 1 1/2 min on high in your microwave. Stir until smooth . Strain to remove the blackberry seeds, then let the strained preserve sit to the side to cool.
4.Mix the cracker crumbs , butter , sugar and salt together .
7.Remove the crust from the freezer and pour half of the cream cheese mixture into the crust. drizzle the blackberry preserve over the entire surface of the filling and swirl the blackberry preserve using a butter knife .Pour the other half of the filling into the crust.
9.Remove the cheese cake from the oven to cool and chill it in the refrigerator for at least 4 hours before serving .
