Time: 2 hours 45 minutes (30 minutes active), plus overnight for chilling
Makes one 8×8 pan
Author:Abbi Shaeffer
Ingredients
Scale
Blackberry Compote
8 oz black raspberries
2 tbsp lemon juice
2 tbsp sugar
Graham Cracker Crust
2 cups graham cracker crumbs, fine
1/2 cup melted butter
1 tbsp powdered sugar
Filling
2 packages cream cheese (16 oz)
½ cup sour cream
1 teaspoon pure vanilla extract
½ cup granulated sugar
½ teaspoon fine salt
2 large eggs
Instructions
To make the black raspberry compote: In a small pot, combine the berries, sugar, and lemon juice. Cook on medium for about ten minutes, until the berries are completely broken down and you have a thick sauce. I poured the compote through a sieve to remove the seeds, but you could leave them in if you want a stronger raspberry flavor.
To make the crust: Preheat the oven to 350 F. Melt the butter and stir it into the cookie crumbs along with the sugar. Press the crumbs into the bottom of the pan, using your hands to pack it in tight. Bake the crust for 10 minutes to set it. Lower the oven temperature to 325, bake for an additional five minutes, and then remove it from the oven to let cool.
To make the filling: Beat the cream cheese, sour cream, vanilla, salt, eggs, and sugar using a hand mixer or in the bowl of a stand mixer fitted with a whisk attachment. Use a rubber spatula to scrape the bowl and beat until no lumps remain.
Pour half the cheesecake mixture into the prepared crust. Spoon the compote on top, and use a knife to swirl it through the batter.
Fill a 13 x 9” pan ⅓ of the way with water. Set the cheesecake into the water bath and put it all into the oven. Bake for 45-60 minutes (or longer) until the cheesecake is set on the sides and barely wobbles when you shake the pan. Turn the oven off and prop open the door. Let the cheesecake cool for an hour inside the oven. Once it’s cool, bring it to room temperature and then set in the fridge overnight to chill.
Serve cold chilled, garnished with fresh berries, and enjoy!