Description
A rich and velvety cheesecake featuring a stunning marbled swirl of wild mountain huckleberries on a buttery graham cracker crust.
Ingredients
1.5 cups graham cracker crumbs
1.5 cups granulated sugar (divided)
6 tbsp unsalted butter, melted
32 oz cream cheese, softened
1 cup sour cream
1 tbsp vanilla extract
4 large eggs, room temperature
2 cups huckleberries
2 tbsp lemon juice
Instructions
Step 1: Mix crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan and bake at 325°F for 10 minutes.
Step 2: Simmer huckleberries, 2 tbsp sugar, and lemon juice until thick. Cool and strain.
Step 3: Beat cream cheese and remaining 1.25 cups sugar until smooth. Mix in sour cream and vanilla.
Step 4: Add eggs one at a time on low speed until just combined.
Step 5: Layer batter and huckleberry sauce in the pan, swirling with a knife for a marbled effect.
Step 6: Bake in a water bath for 70 minutes. Cool slowly in the oven with the door cracked.
Step 7: Chill in the refrigerator for at least 6 hours before serving.
Notes
Ensure all dairy ingredients are at room temperature to avoid a lumpy batter.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
