Blackberry Cheesecake Recipe
Ingredients
| Cream cheese | 1 1⁄4 Kilogram | |
| Granulated sugar | 175 Milliliter | |
| Cornstarch | 5 Milliliter | |
| Eggs | 2 | |
| Strained pureed blackberries | 500 Milliliter | |
| Graham cracker crumbs | 500 Milliliter | |
| Granulated sugar | 125 Milliliter | |
| Cinnamon | 5 Milliliter | |
| Butter | 125 Milliliter | |
| Blackberries | 250 Milliliter | |
| Whipped cream | 125 Milliliter |
Nutrition Facts
Serving size
Calories 485 Calories from Fat 329
% Daily Value*
Total Fat 37 g57.4%
Saturated Fat 21.1 g105.4%
Trans Fat 0 g
Cholesterol 140.3 mg46.8%
Sodium 305 mg12.7%
Total Carbohydrates 33 g10.9%
Dietary Fiber 1 g4.1%
Sugars 26.7 g
Protein 6 g12.5%
Vitamin A 25.7% Vitamin C 11.4%
Calcium 9.8% Iron 3.8%
*Based on a 2000 Calorie diet
Directions
Press evenly onto bottom and halfway up sides of 10-inch (3 L) spring form pan.
In bowl, beat cream cheese, sugar and cornstarch until fluffy.
Beat in eggs, one at a time.
Fold in blackberry puree; pour into crust.
Bake in 325°F (160°C) oven for about 50 minutes or until set around edge and still slightly wobbly in center.
Remove to rack.
Immediately run knife around inside of pan.
Let cool completely to room temperature.
Cover and refrigerate until chilled.
Garnish: Remove side of pan; place cake on serving plate.
Garnish with blackberries and whipped cream.
Chef
