Category: Desserts

  Date Posted: 9/27/2009

  Author: Heidi Buker

  Hits: 563

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  Prep Time:

  Total Time:

  Serves:

1 stick real Butter, soften at room temperature
1/3 cup Granulated Sugar
1 cup Flour
5 pkg. (8 oz.) Cream Cheese, soften at room temperature
1 1/4 cups Granulated Sugar
4 large Eggs
½  Tbl. real Vanilla
½  Tbl. Lemon Juice (fresh is best)
1 ½  cups Sour Cream
Black Berry Puree

1. Preheat oven to 350 deg.

2. Mix butter, sugar, and flour together. Press into the bottom of a 9 inch spring form pan. Bake for 5 to 8 minutes.

3. In a large bowl, cream together cream cheese and sugar. You can use a mixer or and hand mixer. Beat until light and creamy.

4. Add the eggs and blend well. Next add vanilla and lemon juice.

5. Fold in sour cream. (This will make a soft, creamy cheese cake. If you like it a little bit more firm, you can add a couple of tablespoons of flour in the cream cheese.)

6. Pour 1/3 mixture into warm crust.

7. Pour a 1/4 cup blackberry puree on top. Try not to get the puree directly onto the crust, it will make it soggy. Swirl the batter and puree.

8. Pour another 1/3 of mixture on top and repeat. When all the batter is in the pan, pour some puree on top, but don''t swirl too much. However it looks before you bake is how it will look when it''s done.

9. Use heavy duty foil and wrap the bottom of the spring form pan so that nothing can leak in or out of it. Take a large roasting pan with 1 inch hot water. (This works like a water bath and keeps the cheesecake form getting overdone.) Bake for 1 hour. If the top of the cheesecake looks like it''s getting a little brown, place foil over the top.

10. When the 1 hour is up, the cheesecake will look a little runny. That is how it is supposed to look. Leave it undisturbed in the oven for another hour with the oven off.

11. When you take it out, take off all the foil and let the pan cool on a wire rack. Use a rubber spatula to gently scrape the edges of the cheesecake. (If you don''t, the cheesecake will stick to the side and as it cools, split in the middle.)

12.When it''s cool enough, move it to the fridge to chill all the way through. It needs at least six hours in the fridge to set up. When ready to serve, the cheesecake should be firm enough to unmold the spring form pan.

13.Pour blackberry puree over individual pieces just before serving. I like to garnish it with white chocolate leaves and fresh blackberries.

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