Very Berry Cheesecake Recipe

A delicious blackberry cheesecake recipe on a crunchy almond crust.


Crust * Note - you can also use a premade graham cracker crust to save time.
1/4 cup unsalted butter cut into cubes
1/4 cup sugar
1 cup of finely ground almonds
1/2 cup all purpose flour
4 oz. cream cheese, softened
1/3 cup granulated sugar
1 cup sour cream
2 teaspoons vanilla extract
1 tablespoon marmalade jam
4 cups blackberries
1/4 cup water
1 envelope unflavored gelatin
1/4 cup chopped walnuts
2 tablespoons brown sugar
1 teaspoon butter
1 cup blueberries


Prepare the crust:

Cream the butter and sugar until smooth.

Add the nuts and flour - mix well. Add amaretto and mix until the dough forms a ball. Divide and press the dough evenly into a springform 8 inch pan.

Make the crust just a little over 1/4" thick.

Allow the dough to rest in the freezer for 30 minutes, or in the refrigerator for 1 hour.

Preheat the oven to 350˚F. Put the tart shell on a cookie sheet and bake for 20-25 minutes, or until


Cool for about 5 minutes then carefully remove the tin and cool the shells completely on the rack.

Prepare cheesecake filling:

Beat together cream cheese and sugar until creamy. Add sour cream, vanilla and jam beat until blended.

Combine blackberries and water in blender or food processor. Cover; blend until smooth. Pour into small saucepan.

Sprinkle gelatin over blackberry puree in small pan. Mix until dissolved. Cook over low heat, stirring until bubbles around pan edge; cool slightly.

Pour gelatin mixture into cream cheese mixture, beating to blend.

Pour into crust. Chill for 2 hours.

In the meanwhile prepare crunchy streusel for topping.

For the topping: Microwave nuts, sugar and butter in microwaveable bowl on HIGH 1 to 1-1/2 minute or until hot and bubbly, stirring after 1 minute Cool.

Sprinkle nut mixture over cheesecake.

Just before you are ready to serve - In a small sauce pan, bring blueberries to a simmer with s sprinkle of water. Let soften and thicken before pouring warm over cheesecake.