Cheesecake with Sour Cream Topping

Don't limit yourself to blackberry garnish. Play around with other fruits like a berry medley.

Yield: 10
Cost per Serving: $.98
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Chill: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 416
  • Fat: 27g
  • Saturated fat: 15g
  • Cholesterol: 137mg
  • Fiber: 1g
  • Protein: 7g
  • Carbohydrate: 35g
  • Sodium: 284mg


  • 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


  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.
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