Ingredients
Scale
- 6 ounces blackberries (fresh or frozen)
- 1/4 cup granulated white sugar
- 1/4 cup water
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons salted butter (melted)
- 2 8-ounce packages cream cheese (room temperature)
- 1/2 cup granulated white sugar
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (or more)
- 1/2 cup sour cream (room temperature)
- 2 large eggs (room temperature)
- 1/4 cup lemon juice (fresh)
- Blackberries and lemons (fresh) for garnish
Instructions
- Preheat the oven to 350°F.
- In a saucepan, combine blackberries, sugar, and water; boil until thickened. Set aside to cool.
- Prepare the graham cracker crust by mixing crumbs, sugar, and melted butter; press into an 8×8 inch pan and bake for 9 minutes.
- Beat cream cheese, sugar, salt, and lemon zest until fluffy; add sour cream and eggs one at a time along with lemon juice.
- Pour the cream cheese mixture over the cooled crust, dollop blackberry puree on top, and swirl gently.
- Bake at 325°F for about 55-60 minutes until edges are set but center is slightly jiggly.
- Cool at room temperature before chilling in the fridge for at least 3 hours.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (50g)
- Calories: 170
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg