In an attempt to use up more berries last week, we decided to make a blackberry cheesecake to share with friends and family. It’s loosely based on this recipe.
Our cake was a bit smaller than the one in the link (we used 2/3 of the sugar it called for, and only 3 eggs). Other than that we followed it fairly exactly with the exception of the blackberries — instead of making a separate sauce, we put the berries on top of the cheesecake and baked it. The result was a little watery, but still very tasty. It was the perfect combination of fruity and not too sweet, which I love in sweets and especially cakes.