We had company for dinner tonight - the missionaries. So, of course, I had to cook things that were experiments so I could use them as testers. Easy.
When looking in my fridge (which is new, big and totally awesome) I spotted some blackberries that needed to be used, lemons, and a humongous block of cream cheese since I had just been to Costco (you know - the block 'o cheese). Having just been perusing my copy of John Besh's cookbook, My Family Table, and seeing a recipe for blackberry lemon cheesecake, I decided to make it.
Wow. Just wow.
Here you go.
You may never wait in line at Cheesecake Factory again.
Blackberry Lemon Cheesecake
3 Tablespoons butter, softened
1 cup graham cracker crumbs
2 pounds cream cheese (the real stuff)
1 1/2 cup sugar
3/4 cup milk
1 cup sour cream
1/4 cup all-purpose flour
1 Tablespoon vanilla extract
1 1/2 pints blackberries
zest and juice of 1 lemon
Preheat the oven to 350 degrees. Grease a 9 inch springform pan with 1 Tablespoon of the butter. Mix the graham cracker crumbs with the remaining butter in a medium bowl. Press onto the bottom and part way up the sides of the pan.
*Next time I am going to make the graham cracker crust using the instructions on the box of graham cracker crumbs and bake it for 10 or 15 minutes before putting in the filling. This one was a little soggy.*
In a large bowl, combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour and vanilla until smooth. Divide the mixture between two bowls.
In a food processor or blender, puree 1 pint of the blackberries with the lemon zest and lemon juice. Pour the puree into one bowl of the cheese mixture along with the remaining 1/2 pint of whole blackberries and mix well. (I didn't have that many blackberries and it turned out fine.)
Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes.
Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour, until the topping is set.
Chill in the refrigerator until ready to serve.