A common wild berry found throughout North and South America, Europe and Asia, blackberries are popular for use in pies, cobblers, jellies and wines. This juicy berry also makes an delicious addition in cheesecakes. Using both fresh blackberries and blackberry jelly, this recipe will create a memorable taste that is sure to please.
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup butter
- 1 tablespoon cinnamon
- 3 (8ounce) packages cream cheese
- 4 eggs
- 1 cup sugar
- 1 teaspoon of vanilla extract
- 1 1/2 tablespoons of corn starch
- 1 small jar of blackberry jelly
- 1/2 package thawed frozen blackberries– fresh is better and if you can find them
Preheat oven to 300 ° degrees F. Create graham cracker crumbs by using a food processor or by placing crackers in a plastic bag and crushing them using a rolling pin. Combine crumbs, sugar, cinnamon and butter in a bowl and mix. Press onto bottom of 9 inch springform pan. A little oil on your fingers helps to keep the crust from sticking or use plastic cooking gloves if you do not want to touch the mixture.
Place blackberry jelly in a small sauce pan and melt. Next, add in blackberries and mix. Place to the side and let cool.
In a mixing bowl, blend in cream cheese and add eggs one at a time, whipping after each addition. Next, gradually mix in sugar then corn starch and vanilla extract. Finally, add in blackberry mixture and gently mix.
Pour over crust. Bake 45 minutes to an hour or until sides start to separate. Remove from oven and place on a wire rack to cool. Place in refrigerator and chill until firm. Serve and enjoy your Blackberry Cheesecake Recipe.