Small Batch Blackberry Cheesecake

INGREDIENTS – 1 cup graham crumbs, 6 sheets – 2 tablespoons unsalted butter, melted – 1 tablespoon sugar – ¼ cup confectioners sugar. also called powdered sugar – ¼ cup confectioners sugar, also called powdered sugar – 2 eggs – 1 cup nonfat sour cream – ½ teaspoon vanilla – ½ teaspoon lemon juice – fresh berries or blackberry sauce

Preheat your oven to 350° F. Measure out 1 cup graham cracker crumbs, 1 tablespoon granulated sugar, and 2 tablespoons melted butter.

Use a rubber spatula to mix together the graham cracker crumbs, sugar and melted butter until all the crumbs are moist.

Cover bottom of springform with a piece of parchment paper, this makes it easier to remove from the pan. Lightly spray a 5 or 6-inch springform pan with cooking spray.

Add the mix crumbs to the pan. Tap down the crumbs using the bottom of a glass. Allow some of the crumbs to go up the sides of the springform pan

In a medium bowl add the confectioners sugar, eggs, and room temperature cream cheese.

Use an electric hand mixer on low to mix the ingredients until smooth, about 3 minutes. Add the sour cream, lemon juice, and vanilla and continue mixing on low for about 30 more seconds.

Pour the batter into the prepared springform pan and place onto a small baking sheet.

Bake for 45 minutes, then turn off the oven and let sit for another 45 minutes before removing from oven.

Remove from oven and cool for another 30 minutes before releasing from the springform pan.

Top with blackberry preserves or homemade blackberry sauce and chill the cheesecake for about 3 hours before serving.

Decadently Delicious!

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