Blackberry cheesecake

Votes: 3

Time: 4 hours.
Complexity: easily
Quantity: 15 cakes

Unlike a traditional cheesecake, this dessert is baked in a rectangular pan rather than a round one, making it easier to remove, cut into squares, and eat, especially if you're serving a large crowd. The base of the cheesecake is a crumbly crust made from crushed and pressed graham crackers and pecans coated in butter. The crust is topped with a thick layer of vanilla cream cheese filling. After baking, when the cheesecake has cooled, garnish it with a rich blackberry topping. Let the dessert set in the refrigerator before slicing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 package (300 g) of vanilla wafer cookies
0.5 cup pecans
110 g butter, melted

Filling

3 packages of 220g cream cheese
1.5 cups of sugar
1.5 tsp vanilla extract
4 eggs
0.5 cup sour cream

Topping

4 cups blackberries
1 cup of sugar
1 tbsp cornstarch

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: wafer cookies, cream cheese, eggs, sour cream, blackberry, pecans, starch

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 9 x 13-inch (22 x 32 cm) baking sheet with foil and spray with cooking spray.
Cake:

Place the vanilla wafers and pecans in a food processor and pulse until the mixture forms crumbs. Add the melted butter and pulse again until smooth. Pour the mixture into the prepared pan and press it into the bottom. It's okay if the mixture rises up the sides of the pan.

Filling:

In a medium bowl, beat the cream cheese, sugar, and vanilla extract with a mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
Spread the filling on the cake pan, smooth the surface with a spatula, and bake for 50 minutes. Turn off the oven, open the oven door, and let the cheesecake sit inside for another 15 minutes. Remove from the oven and let cool.
Topping:

Combine blackberries, sugar, and 1/4 cup water in a saucepan or skillet. Bring to a simmer over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
In a small bowl, make a paste of cornstarch and 2 tablespoons of water, stirring until smooth. Add the paste to the berries, bring back to a boil, and simmer for another 1-2 minutes. Turn off the heat and let the topping cool.
Spread the blackberries over the cheesecake and refrigerate until completely set, at least 2 hours (preferably longer).
When the cheesecake is ready to serve, remove it from the pan by pulling the overhanging edges of the foil. Using a long serrated knife, cut into 15 cakes.