Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 3 tablespoons sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups Driscoll’s Blackberries
- 1/4 cup sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press onto the bottom of a 9-inch springform pan.
- Beat cream cheese, 1 cup sugar, and vanilla with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
- Puree blackberries and 1/4 cup sugar in a blender. Strain to remove seeds. Cook blackberry puree and 2 tablespoons water in a saucepan on medium heat until heated through.
- Mix cornstarch and 1 tablespoon cold water until smooth. Gradually stir into blackberry puree; cook and stir 2 min. or until thickened. Cool slightly.
- Spoon blackberry mixture over cream cheese batter; swirl gently with a knife.
- Bake for 50 minutes or until the center is almost set. Cool completely. Refrigerate for 4 hours.
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 5 hours 10 minutes (including refrigeration)
Nutritional Info: 560 kcal per serving
Servings: 12 servings
Notes
This recipe offers a perfect blend of ease and sophistication, sure to make your next dessert a memorable one. Enjoy the process and the delicious outcome!