Description
A rich and creamy cheesecake bursting with the fruity flavors of blackberries and raspberries, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup blackberry jam
- 1 cup fresh blackberries
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan to form the crust.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla extract and eggs one at a time, mixing until just blended.
- Pour half of the cream cheese mixture over the crust. Spoon 1/2 cup blackberry jam over it. Pour the remaining cream cheese mixture on top and swirl in the remaining 1/2 cup blackberry jam.
- Bake for 50-60 minutes, or until center is almost set. Cool for 10 minutes before running a knife around the edges. Cool completely in the pan and refrigerate for at least 4 hours or overnight.
- Before serving, top with fresh blackberries and raspberries.
Notes
Ensure cream cheese is fully softened for a smooth filling. A water bath can help prevent cracks in the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, blackberry, raspberry, dessert, creamy, sweet