Directions
-
Preheat the oven to 325°F (165°C). Preparing the oven beforehand ensures an even bake, leading to a tremendous cheesecake.
-
In a bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Mix well and press the mixture firmly into the bottom of a 9-inch springform pan. This crust will give a delightful crunch.
-
In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup of sugar and the vanilla extract. Mix until the ingredients are thoroughly combined, creating a creamy and luscious filling.
-
Add the eggs one at a time, mixing on low speed just until combined. Overmixing can introduce air and cause cracks in your cheesecake, so a gentle touch is necessary for a tremendous end result.
-
Gently fold in the fresh blackberries and sour cream into the cream cheese mixture. This step adds a beautiful burst of flavor and color to the filling.
-
Pour the cream cheese mixture over the crust in the springform pan, smoothing the top with a spatula for an even surface.
-
Bake for 55 to 65 minutes, or until the center is set but still slightly jiggly. The residual heat will firm it up as it cools.
-
Let the cheesecake cool in the pan for about an hour, then refrigerate for at least 4 hours before serving. This waiting period allows the flavors to meld beautifully.
Continue reading on the next page 👇👇