Basic New York Cheesecake With Blackberry Sauce

1. 1

   Preheat oven to 325 degrees F. Prepare a 10-inch springform pan by wrapping the outside of it in foil. {We'll be submerging the cheesecake into a water bath and the last thing you want is a leak in your pan to drown your cheesecake. Eew! No thank you.} Set pan aside.

2. 2

   In the bowl of a food processor, grind graham crackers into fine crumbs. Stir crumbs together with the melted butter until all crumbs are moist. Press evenly into the bottom of the springform pan.

3. 3

   For the filling, mix cream cheese together with sugar until smooth. Scrape sides of bowl and mix again. Stir in eggs one at a time. Scrape sides of bowl and mix again. Stir in sour cream and vanilla. Scrape sides of bowl and mix again. Filling should be completely smooth with no lumps. Pour the filling over top of the graham cracker crumbs and level the top.

4. 4

   Place the pan into a larger baking dish with high sides {such as a roasting pan}. Bring a pot of water to boil and pour the water into the baking dish until the point where the water is about half way up the side of the springform pan. Place the cheesecake (inside of the roasting pan) into the preneated oven and bake 1 hour or until cheesecake is set. Remove cheesecake from oven and cool to room temperature. Cover with plastic wrap and refrigerate.

5. 5

   To make the blackberry syrup, place all of the sauce ingredients into a large pot and whisk together so no lumps form from the cornstarch. (If you are using frozen blackberries add in a splash of water.) Place the pot over high heat and boil, whisking as you go, until mixture thickens slightly. Remove from heat and pour the mixture into a bowl through a fine mesh sieve to strain out the seeds. Refrigerate sauce.

6. 6

   When ready to serve, cut cheesecake into slices and serve with a healthy drizzle of blackberry syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.