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Blackberry Cheesecake

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“Cheesecake Extraordinaire”
READY IN:
2hrs 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • Vanilla Cookie Crust
  • 11 vanilla cream-filled sandwich style cookies, crushed
  • 3 tablespoons chopped almonds, toasted
  • 3 tablespoons butter or 3 tablespoons margarine, melted
  • Blackberry Filling
  • 24 ounces cream cheese
  • 34 cup sugar
  • 14 cup sour cream
  • 5 teaspoons cornstarch
  • 34 teaspoon ground cinnamon
  • 3 eggs
  • 1 egg yolk
  • 12 cup sweet blackberry wine
  • 2 teaspoons almond extract
  • 1 14 teaspoons vanilla extract
  • 23 cup fresh blackberries (or frozen, thawed and drained blackberries)
  • 14 cup chopped almonds, toasted

Directions

  1. In a bowl, combine the crushed cookies and chopped almonds; stir in melted butter until well combined.
  2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
  3. In a big bowl, combine the cream cheese, sugar, sour cream, cornstarch, and cinnamon.
  4. Beat with an electric mixer until smooth.
  5. Add in eggs and egg yolk, one at a time; beating well after each addition.
  6. Beat in the sweet blackberry wine, almond extract, and vanilla extract; stir in the blackberries and almonds.
  7. Pour the cream cheese mixture over the crust.
  8. Bake at 350° for 15 minutes; decrease heat to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  9. Remove cake from the oven and run a knife around the inside edge of the pan.
  10. Chill, uncovered, overnight.

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