Mulberry Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream

For the Mulberry Topping:

• 2 cups fresh mulberries, washed and dried
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions:

1. Preheat Oven and Prepare Pan:

• Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the Crust:

• In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
• Press the mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or a flat measuring cup to press it down firmly.
• Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

3. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract, sour cream, and heavy cream until fully incorporated and smooth.

4. Pour Filling Over Crust:

• Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to create an even layer.

5. Bake the Cheesecake:

• Place the springform pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
• Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.

6. Make the Mulberry Topping:

• In a saucepan, combine the fresh mulberries, granulated sugar, cornstarch, water, and lemon juice.
• Cook over medium heat, stirring gently, until the mixture thickens and the mulberries release their juices, about 5-7 minutes.
• Remove from heat and let the mulberry topping cool to room temperature.

7. Chill and Serve:

• Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight to set.
• Before serving, spoon the cooled mulberry topping over the chilled cheesecake.
• Use a sharp knife to run along the edges of the springform pan to loosen the cheesecake before removing the sides.
• Slice the cheesecake into wedges and serve chilled. Enjoy the indulgent goodness of Mulberry Cheesecake!

This Mulberry Cheesecake is sure to impress with its creamy texture and burst of fruity flavor from the mulberry topping. It’s perfect for special occasions or any time you’re craving a decadent dessert!