Bake up a beautiful, but easy-to-make Blackberry and Raspberry Cheesecake Recipe, that is as tasty as it is beautiful. It's the perfect treat for springtime because of its fresh flavors of berries. You won't find a better dessert than this one.
Ingredients
Crust
1 cup unsalted butter, melted and cooled to room temperature (226g)
2 cups all-purpose flour (280g)
1/4 cup sugar (55g)
Topping
2 1/2 c. heavy cream (2 1/2 cups, 630ml)
8 oz. cream cheese, softened at room temp. (227g)
12 large eggs, slightly beaten (336g)
3/4 c. sugar (150g)
1 Tbsp. Lemon zest (4g)
1 tsp. vanilla extract or paste
2 cups Blackberries, fresh (about 4 cups, 805g)
2 cups raspberries, fresh or frozen (about 2 1/2 cups, 540g)
Directions
Adjust oven rack to middle position and preheat to 325 degrees F. Spray 9×13-inch baking pan with non-stick spray. Line bottom and sides with parchment paper and spray again with non-stick spray. Set aside. Melt butter in microwave on low heat until melted then set aside to cool to room temperature. Meanwhile, whisk flour and sugar together in a medium bowl. Pour melted butter into the bowl with the flour mixture and stir to combine until large crumbs form evenly. Pour crumbs into the baking pan and press firmly down to create an even crust (about 1/2-inch thick) on the bottom of the pan. Bake until golden brown and firm, about 30 minutes. Remove from oven; reduce oven temperature to 300 degrees F. To make topping: In a medium bowl, mix cream cheese with an electric mixer on low for 2 minutes until soft and creamy then slowly add eggs, sugar, lemon zest, and vanilla extract or paste.
