I’m still on a blackberry kick. What can I say? It’s one of my favorite berries. I wait all summer long to go pick fresh blackberries.
So, after creating this recipe this is what I’ve decided. Cheesecake + Blackberries = Miranda’s slice of heaven. I think the golden Oreo’s put the icing on the cake.. or the crust on the cheesecake. hahaha. See what I did there?
The only thing that I can’t stand about blackberries are the seeds. Does anyone else have a deep love for blackberry or raspberries, but can’t deal with crunchy on the seems? I know there is. If you’re one of those people, I’ve got you covered. Since I too cannot stand them, I cooked the blackberries and strained out the seems.
I’m digging the swirly look of the blackberry cheesecake. I got a little heavy handed on one side of the cheesecake with the blackberry sauce. It happens, I suppose. Just go with it like I did, and eat the fully loaded blackberry sauce side first. It was almost too good to handle.
- 18 Golden Oreos, crushed
- 4 T. butter, melted
- 1 + ½ T. granulated sugar
- 2 cups blackberries
- ½ cup granulated sugar
- 1 tsp. lemon
- ½ tsp. lemon zest
- ½ tsp. corn starch
- 3 (8 oz.) cream cheese, room temperature
- 1 + ¼ cup granulated sugar
- 4 eggs
- 1 cup sour cream
- ½ cup heavy cream
- 2 tsp. lemon
- 1 tsp. lemon zest
- In a medium saucepan, add in the first four ingredients. Over medium heat, cook for about 20 minutes or until the blackberries are completely broken down.
- Strain out the seeds in the blackberry sauce with a fine mesh strainer.
- Place back in the saucepan over medium heat.
- In a small bowl, add in the cornstarch and about ¼ cup of the strained blackberry sauce. Whisk until combined and there are no lumps.
- Add the cornstarch mixture into the saucepan with the rest of the blackberry sauce and whisk until combined.
- Let the sauce come up to a boil and stir constantly. Once the sauce comes up to a boil, let it boil for 1 minute to thicken the sauce. Remove from heat and let cool.
- Preheat oven to 325 degrees.
- Mix the crushed oreos, melted butter, and sugar until it resembles wet sand and can be packed down.
- Press the crust into an 8 inch spring form pan.
- Place in the oven for 10 minutes. Remove from the oven and let cool.
- In a mixing bowl, add in the cream cheese. Beat on medium until the cream cheese is smooth. Scrape down the bowl.
- Add in the sugar and beat on medium again until light and fluffy.
- Add in the eggs one at a time until they are all incorporated.
- Add in the sour cream, heavy cream, lemon, and lemon zest. Beat on medium until the mixture comes together. It will be runny.
- Pour into the prepared pan on top of the crust. The crust doesn't have to be cooled completely.
- Pour the blackberry sauce evenly on the cheesecake. Using a skewer or knife, swirl the sauce into the cheesecake.
- Wrap the bottom of the spring form pan with tin foil. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water. Make sure the tin foil protects the cheesecake so water doesn't leak into it.
- Place in the oven with a tented piece of tin foil over the top of the cheesecake to prevent browning on the top. Let the cheesecake bake for 1 hour 15 minutes - 1 hour 25 minutes until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven. I kept mine in the oven for about 4-5 hours and then placed it in the fridge.