Baked Cheesecake with Blackberry Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 servings
Ingredients
  • Crust
  • 2½ cups graham cracker crumbs
  • ⅓ cup butter, melted
  • 1 tablespoon sugar
  • Filling
  • 3 (8 oz) packages regular cream cheese
  • 1¼ cups granulated sugar
  • 4 large eggs
  • 4 teaspoons lemon juice
  • 1tbsp vanilla extract
  • a pinch of salt
  • 1 cup plain full-fat yogurt (regular or greek)
  • Sauce
  • 2 cups of blackberries
  • ¼ cup of sugar
  • 1 tbsp water
  • 2 tsp of lemon juice
  • 1 tsp of cornstarch
Instructions
  1. Preheat the oven to 325 degrees F and lightly grease a 10″ Springform pan.
  2. Crust:
  3. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch. Bake for 15 minutes or until just fragrant and turning golden. Remove from oven and reduce the oven temp to 275 degrees F.
  4. Filling:
  5. Meanwhile, in the bowl of a stand mixer beat cream cheese until smooth. Add sugar, eggs, lemon juice, vanilla and salt and beat on low speed until smooth and very well combined. Scrape down the sides of the bowl often. Add the yogurt and beat on low until just combined.
  6. Pour into baked crust and smooth the top. Bake at 275 degrees F for about 1 hour or until the outer 2 inches are set but the centre is still wobbly.
  7. Turn off the oven and let sit in the oven with the door closed for another hour. Remove from the oven and let cool to room temperature and then chill in the fridge completely.
  8. Sauce:
  9. While cake is baking make the sauce. In a small saucepan, combine the sugar, water and blackberries on medium heat. Stir until the berries start to release their juices. In a small bowl dissolve the cornstarch in the lemon juice. Once the berries have softened and are at a simmer, add in the cornstarch mixture. Continue cooking on low heat until thickened slightly, about 2-3 minutes. Remove from heat and transfer to a mason jar. Let cool at room temperature and then refrigerate.
  10. When ready to serve, release the cake from the ring of the pan. Slice and drizzle with the berry sauce.
Recipe by Chateau Elma at https://www.chateauelma.com/baked-cheesecake-with-blackberry-sauce