Home » cakes » Blackberry Cheesecake!

Blackberry Cheesecake!

I don’t really know how to describe this except to say, that it was utterly delicious and fantastic, and I wouldn’t change a thing! Everyone loved it and I’m counting down the hours until bedtime when I can enjoy my leftover piece in complete selfishness šŸ˜‰
This is a recipe from The Pioneer Woman, and we all know angels kiss everything she makes!
This would be a perfect dessert for Valentine’s Day, and you could even use raspberries in the sauce to make it more festive!

– 1 box of Nilla wafers, crushed
– 1 stick (1/2 cup) salted butter, melted
– 1 1/2 tsp. of vanilla

– Three (8 ounce) packages cream cheese, softened at room temperature
– 4 large eggs
– 1 1/2 cups of granulated sugar
– 1/2 cup sour cream

– 2 cups fresh blackberries (frozen would probably be fine too)
– 1/2 cup granulate sugar
– 2 tbsp. water

Preheat the oven to 350F.

For the crust:
Begin by placing your crushed wafers in a medium sized bowl and adding in the melted butter and vanilla. Stir to combine, then press the mixture into the bottom of a springform pan. If the crumbs come up the sides some, that’s ok, it just adds to the deliciousness!

For the filling:
Place all three of the blocks of softened cream cheese in the bowl of your mixer. Add the sugar, and beat until nice and creamy. Next, add the eggs, one at a time, beating well after each addition. After the eggs are incorporated, add the sour cream, and mix, scrape down the sides of the bowl, if necessary.
Pour the filling right on top of the crust in your springform pan, and smooth the top with your spatula.
Bake in the preheated oven for 1 hour and 10 minutes. After the time is up, turn your oven off, and open the door. Let the cheesecake sit in the oven with the door open for another 10-15 minutes. Remove from the oven to a cooling rack and let the cake cool the rest of the way on the counter.

For the topping:
Place your washed berries in a small saucepan. Add the sugar and water to the pan. Bring the mixture to a boil and let cook for 5 minutes. After the time is up turn off the heat and allow the berry mixture to cool.

After your cheesecake is completely cooled, and your berry mixture is room temperature, pour the mixture onto your cheesecake. It’s ok if it looks a bit watery and is running everywhere! šŸ˜‰
Cover the cheesecake with plastic wrap and place in the fridge to set for at least two hours, although the longer you give it, the better it will be.
When you’re ready to serve it, remove from the fridge and lift the top off of your pan. Slice the cake with a serrated knife, and be ready for the oohs and aahs that will accompany, at the sight of this beauty!























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