Cheesecake with Minted Blackberries
Elevate your dessert game with this luxurious Cheesecake with Minted Blackberries, a stunning blend of creamy, tangy, and refreshingly fruity flavors. Featuring a buttery graham cracker crust as its base, this cheesecake is decadently smooth thanks to the perfect combination of cream cheese, sour cream, and heavy cream, gently baked to velvety perfection. The highlight of this recipe is the minted blackberry compote, where juicy blackberries are simmered with sugar, lemon juice, and fresh mint to create a vibrant topping that effortlessly balances the richness of the cheesecake. Perfect for dinner parties, special occasions, or simply treating yourself, this dessert is as elegant as it is delicious. Plus, it’s a breeze to prepare in advance, making it both stunningly simple and irresistibly indulgent.
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Ingredients
- 200 grams graham cracker crumbs
- 50 grams granulated sugar
- 85 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 120 grams sour cream
- 120 milliliters heavy cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 300 grams blackberries
- 10 grams fresh mint leaves
- 50 grams granulated sugar (for compote)
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
Directions
Step 1
Preheat your oven to 160°C (325°F). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
Step 2
In a medium bowl, combine the graham cracker crumbs, 50 grams of granulated sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
Step 3
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake for 10 minutes, then remove from oven and let cool completely.
Step 4
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together until smooth and creamy, about 2-3 minutes.
Step 5
Add the sour cream, heavy cream, vanilla extract, and eggs to the cream cheese mixture. Beat on low speed until just combined to avoid incorporating too much air.
Step 6
Pour the cheesecake batter onto the cooled crust in the springform pan. Gently smooth the surface with a spatula.
Step 7
Place the cheesecake pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the center is just set and slightly wobbly.
Step 8
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Step 9
Remove the cheesecake from the oven and let it come to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set.
Step 10
Prepare the minted blackberry topping by combining blackberries, 50 grams of granulated sugar, water, and lemon juice in a small saucepan over medium heat.
Step 11
Cook the mixture for 5-7 minutes, stirring gently, until the blackberries release some juices but still hold their shape.
Step 12
Remove the saucepan from heat and stir in the fresh mint leaves. Let the mixture cool completely before removing the mint leaves.
Step 13
Before serving, spoon the minted blackberry compote over the chilled cheesecake. Slice and enjoy!
Nutrition Facts
| Serving size | (2018.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6039.0 |
| Total Fat 406.8g | 0% |
| Saturated Fat 236.6g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 1676.4mg | 0% |
| Sodium 3754.8mg | 0% |
| Total Carbohydrate 535.3g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 398.5g | |
| Protein 85.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1162.9mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 1788.4mg | 0% |
Source of Calories