Step into a world where elegance and indulgence meet with Blackberry Bliss, a dessert that promises an unforgettable sensory experience. This exquisite creation masterfully combines the juicy, tart flavors of blackberries with luxurious ingredients to produce a dessert that’s as visually stunning as it is delicious. Blackberry Bliss is not just a treat; it’s an experience, offering a perfect blend of taste, texture, and aesthetics.
A Symphony of Flavors
At the core of Blackberry Bliss is the luscious, vibrant blackberry. Each bite is infused with the natural sweetness and slight acidity of these berries, delivering a flavor profile that is both refreshing and rich. The blackberries are not merely an ingredient; they are a celebration of nature’s bounty, elevating the dessert to new heights of flavor and freshness.
Decadence in Every Layer
Blackberry Bliss is a masterpiece of layers, each contributing its own unique texture and taste to the overall experience. Whether it features creamy fillings, soft sponge, or a crisp, buttery crust, the dessert is designed to delight the senses with every forkful. The layers work in harmony to enhance the blackberries’ tartness, creating a balanced and deeply satisfying dessert.
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 cups plain Greek yogurt
1 cup cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup blackberries (fresh or frozen)
1/4 cup water
2 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons cornstarch mixed with 2 teaspoons water
Directions:
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan to form a crust. Refrigerate while preparing the filling.
Beat the Greek yogurt, cream cheese, 3/4 cup sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
Pour the filling over the crust and smooth the top.
Bake for 50-55 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
For the blackberry sauce, combine blackberries, 1/4 cup water, 2 tablespoons sugar, and lemon juice in a saucepan over medium heat. Simmer until berries are soft. Mix cornstarch and water, then add to the saucepan. Stir until thickened. Cool slightly and pour over the cheesecake.
Refrigerate cheesecake for at least 4 hours or overnight.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 5 hours 15 minutes
Kcal: 320 kcal | Servings: 8 servings