This past weekend I used one of my Christmas presents, a 9 inch springfoam pan, to make my first cheesecake. I made The Pioneer Woman’s Blackberry Cheesecake with a couple slight variations. The original recipe can be found here.
Ingredients
Crust
- 1 1/2 cups graham wafer crumbs
- app. 1/2 cup crushed pecans
- 1/2 cup melted butter
- 1 teaspoon vanilla
Filling
- 3 packages of 250 grams cream cheese
- 1 1/2 cup sugar
- 4 eggs
- 1/2 cup sour cream
Topping
- 2 cups blackberries or any other berries
- 1/2 cup sugar
- 2 tablespoons water
Preheat oven to 350 F. Mix graham wafer crumbs and crushed pecans. Add melted butter and vanilla and mix. Pour into a 9-inch springform pan and press crumbs into the bottom of the pan.
For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour mixture into crust, smooth the top, and bake for 1 hour, 10 minutes. Turn off oven and open door and allow to sit in the oven with the door opened for 15 minutes. Remove and allow to cool. Remove the rim of the pan.
For the topping, add berries, sugar and water to a saucepan. Bring to a boil over medium-high heat and cook for about 5 minutes. Turn off the heat and allow to cool slightly.
Makes 16 pieces.
I began by lining my 9 inch springfoam pan with parchment paper so the cheesecake wouldn’t stick.
I then mixed up the crust and pressed it into the bottom of the pan. I made a slight variation to the crust. I used graham wafer crumbs instead of the Nilla wafers The Pioneer Woman suggests.
In the next few photos I’m mixing the cream cheese filling. First the cream cheese with sugar, then adding eggs one at a time and finally the sour cream.
Pour it into your pan and smooth the top.
Stick it in the oven to bake. While it’s baking you can mix up your berry topping. I only had a small amount of blackberries so I added strawberries to the mix – another slight variation to the recipe. You can use any kind of berries. I cooked the berries and sugar on the stove to thicken the juices.
When the cheesecake is done and cooled, remove the sides of the springfoam pan, and here is your final product.
Mmm, cheesecake with a berry topping. Not only does it look pretty good, it tastes yummy too! Enjoy!
Rural Route Ramblings 
Leave a Reply