Desserts Recipes

Blackberry Lemon Cheesecake

Blackberry Lemon Cheesecake

First let me apologize for the photography of this delicious Blackberry Lemon Cheesecake. It was a very impromptu photo with my cell phone. I went to my mom’s house for Easter dinner last week, and she made up this yummy cheesecake adapted from iVillage. Whenever we have a family get-together, especially for a holiday or celebration, we divide up the meal. My sister brings a dish or two, I bring a dish or two, and my mom prepares a few things. I had already photographed my meals, and left my nice camera at home. Then I was surprised by this dreamy cheesecake!! Because everyone was so anxious to taste it, I didn’t even bother to get a nice plate out. Nobody would have waited for photography! I hope you enjoy the recipe as much as I did!

Blackberry Lemon Cheesecake

Blackberry Lemon Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 3 Tbs butter, softened
  • 1 cup graham cracker crumbs
  • 2 lbs cream cheese
  • 1½ cups sugar
  • ¾ cup milk
  • 4 eggs
  • 1 cup sour cream
  • ¼ cup all-purpose flour
  • 1 Tbs vanilla extract
  • 1½ pints blackberries
  • Zest and juice of 1 lemon
  1. Preheat the oven to 350° and grease a 9-inch springform pan with 1 tablespoon of the butter.
  2. To prepare crust, mix graham cracker crumbs with the remaining butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan.
  3. In a large bowl, combine cream cheese with the sugar until smooth, using a mixer. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.
  4. In a food processor, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into the first half of the cheese mixture, as well as the remaining 1⁄2 pint of whole blackberries. Mix well.
  5. Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour, until the topping is set.
  6. Chill in the refrigerator until ready to serve.


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Emily Buys

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