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 melted salted butter
- 2 8-oz 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 garnishing
Instructions
- Preheat your oven to 350°F.
- In a small saucepan, combine blackberries, 1/4 cup sugar, and water; bring to a boil, then simmer until thickened. Set aside.
- For the crust, pulse graham crackers in a food processor; mix with sugar and melted butter. Press into an 8×8 inch baking pan and bake for 9 minutes.
- In a mixing bowl, beat cream cheese with sugar and zest until fluffy; add sour cream, eggs one at a time, followed by lemon juice.
- Pour cream cheese mixture over the cooled crust and swirl in blackberry puree.
- Bake at 325°F for 55-60 minutes until set but slightly jiggly in the center.
- Cool completely before refrigerating for at least 3 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (70g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg