Description
A rich and creamy New York-style cheesecake featuring a buttery graham cracker crust and a vibrant, tart huckleberry swirl.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 24 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1.5 cups huckleberries (fresh or frozen)
- 1/4 cup sugar (for berries)
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 325F (160C).
- Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- In a medium saucepan, simmer huckleberries, 1/4 cup sugar, and lemon juice over medium heat for 10-15 minutes until thickened. Set aside to cool.
- Beat cream cheese and 1 cup of sugar until smooth and fluffy.
- Add eggs one at a time, mixing on low speed until just combined.
- Stir in sour cream, vanilla extract, and lemon zest until the batter is uniform.
- Pour half of the batter into the cooled crust. Spoon huckleberry sauce over the layer and swirl with a toothpick. Top with the remaining batter and swirl again.
- Wrap the pan in heavy-duty foil and place in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the side of the cheesecake pan.
- Bake for 60-70 minutes until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cake inside with the door slightly ajar for 1 hour. Refrigerate for at least 6 hours before removing from the pan.