Cheesecake de Moras

This delightful Cheesecake de Moras combines the creamy richness of traditional cheesecake with the vibrant tartness of fresh blackberries. The buttery graham cracker crust provides a satisfying crunch, while the blackberry swirl adds a stunning visual touch and a burst of fruity flavor. Perfect for any occasion, this dessert balances classic techniques with a creative flair, making it a crowd-pleaser that respects dietary needs.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 cup fresh blackberries
• 1/4 cup blackberry jam
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar and vanilla extract, mixing until combined.
5. Add the eggs one at a time, mixing well after each addition. Then stir in the sour cream until smooth.
6. In a small saucepan over low heat, combine blackberries, blackberry jam, and lemon juice. Cook until the blackberries are soft and the mixture is slightly thickened, about 5 minutes. Remove from heat and let cool slightly.
7. Pour half of the cheesecake batter into the cooled crust. Drizzle half of the blackberry mixture over the batter and use a knife to swirl it in.
8. Pour the remaining cheesecake batter on top, then repeat the swirling process with the remaining blackberry mixture.
9. Bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
10. Turn off the oven and crack the door, allowing the cheesecake to cool gradually for about 1 hour.
11. Refrigerate for at least 4 hours or overnight before serving.