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Cheesecake with Blue and Blackberries

Rich and creamy, this old-fashioned cheesecake is topped with simple berries and sprigs of herbaceous rosemary.



2 C graham crackers, crushed

1/2 C unsalted butter, melted

3 8-oz. packages of cream cheese, softened

2 Tbsp. flour

1 tsp. vanilla

3 eggs

1/4 heavy cream


1 C blueberries

1/4 blackberries

Sprigs of flowering rosemary, to garnish


Preheat oven to 375 degrees F/190 degrees C.

In a mixing bowl, blend cracker crumbs and melted butter. Fit all into a 9-inch springform pan, working the crust up the sides as well as the bottom until firmly in place.

In a standing mixer, combine cream cheese, sugar, flour, and vanilla. When fully mixed, add eggs, one at a time, then heavy cream. Pour batter into prepared crust/pan.

Bake for 45 minutes or until center is firm with a slight jiggle. Remove and cool.

Top cake with berries and rosemary. Serves six.