Ingredients
Scale
- 6 ounces blackberries (fresh or frozen)
- 1/4 cup granulated white sugar
- 1/4 cup water
- 2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons salted butter (melted)
- 2 packages (8 oz each) 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)
- Fresh blackberries (for garnish)
- Lemon slices (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, combine blackberries, sugar, and water; bring to a boil. Cook until thickened, then set aside to cool.
- Blend graham cracker crumbs with sugar and melted butter; press into an 8×8 inch baking pan and bake for 9 minutes.
- Beat cream cheese with sugar, salt, and lemon zest until fluffy; add sour cream, eggs one at a time, and lemon juice until smooth.
- Pour filling over crust; dollop blackberry puree on top and swirl gently.
- Bake at 325°F (163°C) for 55-60 minutes until set but slightly jiggly in the center.
- Cool at room temperature before refrigerating for at least 3 hours. Garnish with fresh blackberries and lemon slices.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (60g)
- Calories: 190
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg