Black & Blue Cheesecake

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Black and Blue cheesecake has an incredible flavor that will not only surprise you but will make you come back for seconds and thirds. Blueberries and blackberries.

If you don’t believe me, try it for yourself!

INGREDIENTS: 

CRUST:

1 ½ C graham cracker crumbs

1 ¼ C confectioners’ sugar

5 Tbsp. melted butter

⅛ teaspoon salt

OR you can buy ready-to-use cheesecake crusts in the cake aisle at any grocery store.

FILLING: 

Blueberry PRESERVE (not jam, not jelly, preserve)

Blackberries - fresh or frozen.

2 8oz. Packages of room temperature cream cheese

⅔ C sugar

2 large room temperature eggs

1 tsp pure vanilla extract

I prefer no crust and to bake my cheesecake filling in glass custard cups on a cookie sheet. You can eat the cheesecake with a spoon and you can add whatever toppings you’d like with the extra room in the custard cups.

**Preheat oven to 350

MAKE IT:

Prepare your crust or lightly grease your custard cups

Stir together all of the crust ingredients

Press into your pie pan, a thicker layer on the bottom

Mix together cream cheese and sugar until the mix is smooth

Mix in eggs and vanilla until smooth

Use a spoon to scoop four spoonfuls of the blueberry preserve (five if you want extra flavor) and stir into batter.

Pour filling into pie crust and bake at 350 for 30 minutes - the filling won’t look entirely set in the center, however, if your thermometer reads 170 toward the edge: it’s done.

While cheesecake is cooling, heat your blackberries long enough for them to seep out some juice, yet not entirely break down the blackberry.

Once cheesecake is allowed to cool for 5-10 minutes, pour blackberry juice over the top of the cheesecake and place blackberries in the center.

Place in fridge until fully cooled, then slice and serve!