Blackberry Cheesecake

Thick and Creamy Cheesecake with a Berry Swirl inside and Blackberry Sauce topping.

Ingredients:

*Cheesecake Filling

-1 (8 oz.) package softened Cream Cheese

-1 (14 oz.) can Sweetened Condensed Milk

-1/2 teaspoon Vanilla Extract

-2 (5.3 oz.) containers Mixed Berry Yogurt

-2 Eggs (cooked as a custard)

-1 Egg

*Crust

-2 packages Graham Crackers (About 18 Crackers)

-1/3 cup Butter (Melted)

-1/4 cup Brown Sugar

*Blackberry Sauce

-1-1/2 cups Fresh Blackberries

-1/3 cup Brown Sugar

-1 tablespoon Lemon Juice

Directions:

Start by making the crust. In a food processor add the graham crackers and process them a few times until they form into crumbs. Then add in the melted butter and sugar and process again until it all blends together well.

Add the Graham cracker crumbs into a pie pan and form them around the pan to create a crust. I am using a 9-1/2 inch Pie pan for this recipe.

Bake the crust at 350 degrees Farenheit for 5 minutes and let it cool at room temperature.

To make the Cheesecake filling, add the softened cream cheese into a mixing bowl and mix it until creamy. Add in the sweetened condensed milk, vanilla extract, and 1 of the yogurt containers; mix well until creamy and combined.

In a small saucepan over Medium heat add 2 whole eggs, along with one cup of the cheesecake filling we just made, whisk constantly for 3 minutes. This will cook the eggs and create a custard that we're going to add into the cheesecake filling.

Doing this allows for the cheesecake to cook for less time since the eggs have been cooked slightly already and gives it a softer fluffier texture.

Add the custard into the cheesecake filling along with 1 extra egg and mix it all together well.

Pour the Cheesecake filling into the pre-baked crust.

This step is completely optional but it adds an extra hint of berry flavor throughout the cheesecake which I absolutely Love!

Grab the other yogurt container and add spoonfuls of the yogurt around the cheesecake, and swirl it around.

Bake the cheesecake at 350 degrees Farenheit for about 32-35 minutes.

I baked mine using Convection Oven settings so it was perfect in exactly 32 minutes.

Let it cool at room temperature for at least 30 minutes and then let it chill in the refrigerator for at least 2 hours.

To make the Delicious Blackberry sauce topping, place the blackberries into a saucepan over Medium heat (I reserved a 1/2 cup of the blackberries for topping the cheesecake)

Add the lemon juice and brown sugar into the saucepan and cook it all together for about 3 minutes. After 3 minutes, it should turn into a thick sauce. You can mash the berries if you want, but I decided to leave them whole. Remove the sauce from the heat and place it into a container and let it chill in the refrigerator.

After letting the cheesecake and Blackberry sauce chill, Pour the sauce over the cheesecake.

I added the fresh Blackberries I reserved around the border of the Cheesecake.

Cut yourself a slice and Enjoy!

FULL RECIPE VIDEO