😋 🤍 🍇 Easy Blackberry Cheesecake
This Blackberry Cheesecake is a looker! Perfect for any occasion and so easy to make. 🍇 💜
constituents
mugs graham cracker motes
mug sugar
mug unsalted adulation, melted
( 8 oz) packages cream rubbish, softened
mug sugar
1 tablespoon vanilla excerpt
3 large eggs
1 mug sour cream
mug heavy cream
2 mugs fresh blackberries
mug blackberry preserves
Directions
Preheat your roaster to 325 °F( 163 °C). Grease a 9- inch springform visage.
In a medium coliseum, mix the graham cracker motes, 1/4 mug sugar, and melted adulation until well combined. Press the admixture forcefully into the bottom of the set visage.
In a large coliseum, beat the cream rubbish and 1 mug sugar with an electric mixer until smooth. Add the vanilla excerpt and mix well.
Add the eggs one at a time, beating well after each addition. Mix in the sour cream and heavy cream until just combined.
Pour half of the cream rubbish admixture over the crust. Subcaste with blackberries and clumps of blackberry preserves. Pour the remaining cream rubbish admixture on top and smooth the face.
Singe in the preheated roaster for 60- 70 twinkles, or until the center is set and the top is smoothly browned. Allow the cheesecake to cool in the roaster with the door slightly open for about an hour.
Chill the cheesecake for at least 4 hours, or overnight, before serving. Garnish with fresh blackberries and a mizzle of blackberry preserves.
Prep Time 20 twinkles| Cooking Time 70 twinkles| Total Time 5 hours( including nipping time)
Kcal 450 kcal per serving| Servings 12 servings