Description
A rich and creamy blackberry cheesecake featuring a smooth cream cheese filling baked on a cookie crust and topped with sweet blackberry jam for a perfect balance of tartness and sweetness.
Ingredients
Filling
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream
- 2 large eggs
Crust & Topping
- 1 cookie crust (approximately 9 inches)
- 1 cup blackberry jam
Instructions
- Prepare the filling: In a blender or mixing bowl, combine the softened cream cheese, sweetened condensed milk, heavy cream, and eggs. Blend or whisk until the mixture is smooth and well combined.
- Assemble the cheesecake: Pour the cream cheese mixture evenly over the prepared cookie crust, spreading it smoothly with a spatula.
- Bake the cheesecake: Preheat your oven to 180°C (350°F). Bake the assembled cheesecake for 45 minutes until the filling is set and slightly golden on top.
- Cool and add topping: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, spread the blackberry jam evenly over the top of the cheesecake.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- You can substitute blackberry jam with any berry jam of your choice.
- Allow the cheesecake to cool properly to achieve a firm texture before topping with jam.
- Chill the cheesecake in the refrigerator after adding jam for at least 2 hours for best results.
- Use a water bath in the oven to prevent cracking if desired.
