Blackberry Cheesecake

 "Is it spring where you are?

I waited all winter...

Do you remember when you saw her last? "
(Do you know this song?)

I have been waiting for Spring. And now it is really, really, starting to feel like she has settled in to stay here in Western PA. I know there is charm and beauty about winter but I really love Spring. It is always a time where we can all start new. 

 And did you ever notice how audible spring is? 

The sound of birds, lawnmowers, the crack of baseball bats, and you can even hear you heart beat a little louder now with excitement. It all means that the world is coming alive again. I feel like even humans tend to hibernate a bit during winter. But now we are all coming alive and things are growing. Spring produce is in abundance and the trees are green again. 

 So for my welcoming to spring I baked her a cheesecake with some delicious blackberries. This is a basic cheesecake recipe adapted from the wonderful Pioneer Woman. I tend to enjoy cheesecakes that do not have a graham cracker crust. I save them for my S'mores. 

Instead here vanilla wafers and pecans are used. You could along use ginger snaps or even chocolate wafer cookies. Oooo yes, chocolate and berries really love each other. I honestly think cheesecakes are less daunting than other cakes. There is less measuring, no flour involved (which I tend to get flour everywhere) and it is the perfect cake to impress and please others with. 

I mean it is not very often you find people who can not enjoy a bite of cheesecake. Even if they are not full blown, out of this world, nothing is better, I'd sell my car for a slice of cheesecake people. 

Happy Spring My Sweets!!!

Blackberry Cheesecake
Adapted from The Pioneer Woman
For the crust:
1 box vanilla wafer cookies
heaping 1/2 cup pecans
1 stick unsalted butter, melted
1 1/2 tsp vanilla bean paste
pinch of salt

For the cheesecake filling:
3 packages of cream cheese, at room temperature
1/2 cup sour cream
4 eggs
1 1/4 cups sugar
zest of one lemon

For the topping:
3 cups fresh blackberries
less than 1/2 cup sugar
2 Tbls water

Preheat oven to 350 degrees.

To make the crust pulse the vanilla wafers and pecans in a food processor until they resemble breadcrumbs (you can also crush them by hand with a rolling pin). Then add in the vanilla (which is optional) and the melted butter. Pulse until combined. Press the mixture into a Springform pan and set aside.

For the cheesecake, beat together the cream cheese and the sugar until nice and fluffy. Then add your eggs one at a time, beating well after each addition. Then add in your sour cream. Lastly fold in your lemon zest.

While your cheesecake bakes you can make the blackberry topping. Place your blackberries, sugar, and splash of water in a saucepan or skillet. Mix and let the berries come to a boil. Let them simmer for approximately 4 minutes, or until you see a nice dark syrup forming. Turn off, remove from heat and let cool.

Pour your batter over your crust and smooth the top. Bake for about 1 hour and 10 minutes. After that time turn off the heat of the oven and let the cheesecake begin to cool with the oven door open.

Remove from oven and pour the blackberry topping over the cheesecake. Place in refrigerator for at least 2 hours but 4 hours is better.