Fluffy Cheesecake With Blackberry Lemon Sauce

  1. *The serving size is 4, if you use 4 inch spingform pans. You can also use one 9 inch springform pan. The 9 inch springform pan will yield 8-10 servings.
  2. For the sauce:
  3. In a medium saucepan, on medium/high heat, reduce the blackberries, sugar, water, and lemon juice over medium heat for 20-30 minutes; stirring occasionally. Once the berries have popped and the ingredients have reduced and thickened, remove the pan from the heat and cool.
  4. Pour the sauce into a sieve and with the back of a spoon or a spatula, press the berries to drain all the juices through the sieve into a small bowl. This should yield 1/2 cup to 3/4 cup of sauce. Discard the smooshed berries that were caught in the sieve. Store sauce in an airtight container in the refrigerator until ready to use.
  5. For the crust:
  6. Preheat the oven to 350 degrees (F).
  7. Crush the Vanilla Wafers (using a food processor or other) and place crumbs in a large bowl. Mix in the melted butter. Evenly divide the wafer/butter mixture between the four 4 inch springform pans (or the 9 inch springform pan) and press. Bake for 8-10 minutes. Cool completely.
  8. For the filling:
  9. In a large bowl, cream the cream cheese and sugar for about 2 minutes. Add the vanilla and mix to combine. Fold in the Cool Whip. Divide the mixture evenly into the springform pan(s) with the cooled crusts. Using the back of a spoon or small spatula, press the filling down and smooth out on top of the crust. Cover with foil and chill in the refrigerator for 2 hours.
  10. Before serving, run a butter knife around the edge of the springform pan(s) before releasing the cheesecake(s). Drizzle with the blackberry lemon sauce.
  11. Enjoy!

weight blackberries, sugar, water, lemon, vanilla wafers, butter, filling, weight cream cheese, sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/fluffy-cheesecake-with-blackberry-lemon-sauce/ (may not work)

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