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Cheesecake with Sour Cream Topping

Prep time 15 mins
Cook time 45 mins
Chill time 4 hrs
Yield 10
Don't limit yourself to blackberry garnish. Play around with other fruits like a berry medley.


  • 16 ounces cream cheese, at room temperature
  • 1 cup sugar, plus 1 tsp., optional
  • 3 large, lightly beaten eggs, at room temperature
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 1 9-inch prebaked graham cracker crust
  • 1 1/2 cups sour cream
  • 1 pint blackberries for garnish, optional

Nutrition Information

  • calories 416
  • fat 27 g
  • satfat 15 g
  • cholesterol 137 mg
  • fiber 1 g
  • protein 7 g
  • carbohydrate 35 g
  • sodium 284 mg

How to Make It

  1. Preheat oven to 350°F. In a large bowl, beat cream cheese and 3/4 cup sugar with an electric mixer on medium until smooth. Add eggs, lemon juice and 1 tsp. vanilla; beat until blended. Pour into crust. Bake until edges are set and center jiggles a bit, about 30 minutes.

  2. In a medium bowl, stir sour cream, 1/4 cup sugar and 1 tsp. vanilla. Remove cheesecake from oven; let cool 5 minutes. Spread sour cream mixture on top and return to oven. Bake until topping is firm, about 15 minutes. Let cool 20 minutes on a wire rack, then cover and chill 4 hours or overnight.

  3. If desired, place half of blackberries in a medium bowl, sprinkle with 1 tsp. sugar and lightly mash. Let stand 10 minutes. Arrange all berries on cheesecake.