New York, New York Blackberry Cheesecake

Posted February 4th, 2010 in Desserts, Recipe

blackberry cheescake-recipe

Servings 8-10

Preheat oven to 350 degrees

Crust:

  • 1 3/4 cups Graham Cracker Crumbs (or crushed vanilla wafers)
  • 1/4 cup sugar
  • 1/4 cup melted butter

Mix together and press into the bottom and up the sides of an 8 or 9inch spring form pan using your fingers or the back of a spoon. Set aside.

Filling:

  • 3 8oz packages cream cheese, softened at room temperature
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 4 eggs
  1. Cream the cream cheese, vanilla and sugar in an electric mixture until smooth. Add eggs one at a time, beating until smooth. Pour into prepared pan.
  2. Bake for 1 hour until the center is almost set and edges are just starting to brown. Remove from oven and increase the oven temperature to 450 degrees

Topping:

  • 2 cups sour cream
  • 2 Tbs sugar
  • 1 tsp. vanilla extract
  1. Blend until smooth. Spread the topping over the cheesecake and bake an additional 5 minutes until bubbling but not brown.
  2. Cool and then refrigerate for 8 hours or overnight.

Blackberry Topping:

  1. Drain one can Oregon Fruit Blackberries, reserve the syrup
  2. Mix syrup with 1 Tbs. cornstarch in a small saucepan using a wire whip. Whisk together over medium heat until thickened and clear. Remove from heat and gently fold in the blackberries. Cool and then spread over the top of the cooled cheesecake. (You can substitute any variety of Oregon Fruit and it will be delicious!)

Get the Skinny…Blackberry Cheesecake

Serves 8

  • 1/2 cup Graham cracker crumbs
  • 2 8 oz packages low fat cream cheese, softened at room temperature
  • 1/2 cup sugar
  • 1 Tbs. all purpose flour
  • 1/2 cup nonfat sour cream
  • 3 egg whites
  • 1 tsp vanilla extract
  • 1 can Oregon Fruit Blackberries
  • 1 Tbs. cornstarch
  1. Preheat oven to 350 degrees
  2. Spray a 9 inch pie plate with nonstick cooking spray (butter flavor if you have it). Add crumbs and shake the plate to coat the entire surface. Set aside.
  3. Combine the cream cheese, sugar and flour in a large bowl. Beat with an electric mixer on medium speed until thoroughly mixed and creamy. Beat in the sour cream, egg whites and vanilla. Pour the mixture into the prepared crust and place in the center of the oven. Bake for 40 minutes; remove from oven and cool on a rack. Refrigerate for at least 3 hours before serving.

Blackberry Topping

  1. Drain one can Oregon Fruit Blackberries, reserve the syrup
  2. Mix syrup with 1 Tbs. cornstarch in a small saucepan using a wire whip. Whisk together over medium heat until thickened and clear. Remove from heat and gently fold in the blackberries. Cool and then spread over the top of the cooled cheesecake. (You can substitute any variety of Oregon Fruit and it will be delicious!)
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2 Comments

  1. Hey Erin:

    Just looked at your blackberry cheesecake and only got through the crust with the graham crackers, and cream cheese…..where is the rest of the recipe?? I’m confused!!!

  2. Erin:

    I did find the whole recipe, but not on the recipe guide topic, for just recipes.

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