Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
1 cup blackberry jam
1 cup fresh blackberries
1/2 cup chopped pistachios
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 cup cold unsalted butter, cubed
Directions:
Preheat your oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper.
In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the prepared pan to form the crust.
In a large bowl, beat the cream cheese until smooth. Add 1 cup granulated sugar and beat until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and heavy cream until smooth.
Pour half of the cheesecake batter over the crust. Drop spoonfuls of blackberry jam over the batter, then gently swirl with a knife. Pour the remaining batter over the jam and smooth the top.
In a small bowl, combine chopped pistachios, brown sugar, flour, and cubed butter. Mix with your fingers until the mixture resembles coarse crumbs. Sprinkle over the cheesecake.
Bake for 50-60 minutes, or until the center is set and the top is golden brown. Allow to cool completely in the pan on a wire rack.
Once cooled, refrigerate for at least 4 hours before cutting into bars. Top with fresh blackberries before serving.
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