I made this last Friday for a party. For a first cheesecake, I'd say this was downright miraculous. If you like lemon or blackberry or cheesecake or all of the above, you need to try this.
Lemon Blackberry Cheesecake with Meringue Topping
Adapted with slight changes from iVillage
|3 tablespoons butter, softened||1 cup sour cream|
|1 cup graham cracker crumbs||1/4 cup all-purpose flour|
|2 pounds cream cheese||1 tablespoon vanilla extract|
|1 cup sugar||1 1/2 pints blackberries|
|1/2 cup milk||Zest and juice of 1 lemon|
Preheat the oven to 350. Grease a 9-inch
springform pan with 1 tablespoon of the butter. Mix the graham cracker
crumbs with the remaining 2 tablespoons butter in a medium bowl. Press
onto the bottom and halfway up the sides of the pan.
In a large bowl, use a handheld mixer to
combine the cream cheese with the sugar until smooth. Blend in the milk,
then beat in the eggs one at a time, mixing just enough to incorporate.
Mix in the sour cream, flour, and vanilla until smooth. Divide the
mixture between two bowls.
In a food processor or blender, purée 1 pint of the blackberries with the lemon
zest and juice. Pour the purée into one bowl of cheese mixture
along with the remaining whole blackberries and mix well.
Pour the blackberry filling on top of the
prepared crust. Bake for 15 minutes. Remove the pan from the oven and
pour the remaining filling over the top. Return to the oven to bake for 1
hour, until the topping is set. Chill in the refrigerator until ready
Tips: To prevent cracking, bake the cheesecake with a water bath. This means wrapping the bottom of the pan with foil and placing it within larger baking pan filled with shallow water. It keeps the cheesecake moist. Also allow it to cool in the oven and then at room temperature, to avoid temperature spikes, and allow the cheesecake to continue to cook as it cools.