Blackberry Lemon Cheesecake

Indulge in the creamy delight of this Blackberry Lemon Cheesecake, where the tangy brightness of fresh lemon zest and juice harmonizes beautifully with the sweet-tart flavor of blackberries. This dessert features a buttery graham cracker crust, a smooth and velvety cheesecake filling, and a vibrant blackberry swirl that adds a pop of color and flavor. Perfect for special occasions or a delightful end to any meal, this cheesecake balances traditional elements with a refreshing twist.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 cup blackberries, fresh or frozen
• 2 tablespoons cornstarch
• 1/4 cup water

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy.
4. Add the eggs, one at a time, mixing well after each addition. Then, mix in sour cream, lemon juice, and lemon zest until fully incorporated.
5. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
6. In a small saucepan, combine blackberries, 2 tablespoons of sugar, cornstarch, and water. Cook over medium heat until the mixture thickens and the blackberries break down, about 5-7 minutes. Remove from heat and let cool slightly.
7. Drop spoonfuls of the blackberry mixture onto the cheesecake filling and use a knife to swirl it gently for a marbled effect.
8. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
9. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
10. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.