Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch pan lined with parchment paper.
- In a medium bowl, combine crushed graham crackers, sugar, and salt, then add melted butter and mix well. Press into the bottom of the pan.
- Bake for 10 minutes and let cool while preparing the filling.
- In a large bowl, beat the cream cheese until smooth, then add sugar, eggs, yolks, lemon juice, zest, and flour. Mix until smooth.
- Pour the filling over the cooled crust and spread evenly.
- Blend blackberries until smooth, strain, then mix in sugar to create a puree.
- Dollop the blackberry puree over the filling and swirl gently with a skewer or toothpick.
- Bake for 35-40 minutes until edges are set and center is slightly wobbly.
- Cool at room temperature for 2 hours then refrigerate for at least 4 hours or overnight before serving.
Nutrition
Notes
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Serve chilled, optionally topping with fresh blackberries or whipped cream.