Cheesecake Supreme with Blackberry Sauce
Makes 12 to 16 servings.
1 3/4 cups finely crushed cinnamon graham crackers
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
In a medium mixing bowl, stir together crushed graham crackers, walnuts and cinnamon. Stir in butter. If desired, reserve one-fourth cup for topping. Press remaining crumb mixture onto bottom and about two inches up sides of an eight- or nine-inch springform pan; set aside.
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
1 egg yolk
1/4 cup heavy whipping cream
Preheat oven to 375 degrees F.
Be sure cream cheese is very soft. Combine in a large mixing bowl with sugar, flour, vanilla and lemon juice. Beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at once, beating on low speed just until combined. (Do not over-beat.) Stir in cream.
Pour filling into crust-lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan. Bake until center appears nearly set when shaken gently (45 to 50 minutes for an eight-inch pan, 35 to 40 minutes for a 9-inch pan).
Cool in the pan on a wire rack for 15 minutes. Use a sharp, thin-bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes longer. Remove the sides of the pan; cool cheesecake completely. Cover and chill for at least four hours before serving.
1 pint fresh blackberries or 1 (12 ounce) package
frozen blackberries, thawed
1/4 cup granulated sugar, or more to taste
Puree blackberries in blender or food processor. Pour through a fine-mesh strainer into a small bowl, pressing with back of spoon. Discard seeds. Add sugar to taste, stirring to dissolve completely.