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Mayte Rueda

Baked Blackberry Cheesecake

Name: Baked Blackberry Cheesecake
Prep time: 105 min
Cook time: 105 min
Yield: 10
Cuisine: Americana
Ingredients: 1 1/2 cups honey cookie, ground, for the base; 3/4 cups butter, melted, for the base; 3 cups cream cheese, for the cheesecake; 1 1/2 cups sugar, for the cheesecake; 3 eggs, for the cheesecake; 1 1/2 cups sour cream, for the cheesecake; 1 teaspoon vanilla extract, for the cheesecake; 1 cup blackberry, fresh, for the cheesecake; 1 cup blackberry, frozen, for compote; 1/4 cups lemon juice, for the compote; 1 cup sugar, for the compote; enough whipped cream, to decorate

20 mins

1h 25 mins

Half

3.8

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This summer cheesecake recipe is the seasonal dessert that you cannot miss. Known as New York cheesecake, this type of cheesecake is baked in a double boiler and has a very creamy texture, as well as a delicate flavor. The blackberry, for its part, gives it an acid contrast and has become a classic favorite in easy baking.

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Ingredients

10 portions

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Preparation

For the base of the cheesecake, mix the ground cookies with the melted butter; With this mixture, make a base in the mold and bake at 180 ° C for 10 minutes. Reserve and let cool.

For the cheesecake, beat the cream cheese with the sugar for 2 minutes, the cheese should be at room temperature so it can be beaten more easily. Add the egg pieces little by little, one by one, until they are completely incorporated; Add the cream and vanilla, and continue beating for 2 more minutes. Reserve in refrigeration.

To assemble the cheesecake, on the base that you baked, pour the cheese mixture to fill the mold (25 cm in diameter) three-quarters high, distribute the fresh blackberries on top and bake in a bain-marie (uncovered) at 180 ° C, for 1 hour. Let it sit at room temperature for two hours and then refrigerate.

For the blackberry compote, heat a pot over medium heat and cook the frozen blackberries with the lemon juice and sugar, until obtaining a smooth paste (about 15 minutes); it is important that you move constantly. Remove from heat and allow to cool to room temperature.

Decorate the cheesecake with the blackberry compote and whipped cream on the edges.