For the crust
- 12 sheets graham crackers, pulsed until crumbled in a food processor (about 2 cups crumbs)
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
For the blackberry puree
- 6 oz fresh or frozen blackberries
- 1/4 cup granulated white sugar
- 1/4 cup water
For the cheesecake
- 16 ounces cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1/2 cup granulated white sugar
- 1 tablespoon Meyer lemon zest
- 1/4 cup fresh Meyer lemon juice
- 1/4 teaspoon salt
- Preheat the oven to 350ºF. Butter a 9″x9″ glass pan. Using a food processor, pulse the cookies until they are completely broken down into a fine crumb and add the sugar and melted butter. Pulse a few more times until the mixture is like wet sand. Dump into the pan and press firmly into the bottom. Bake for 8-10 minutes for a nice golden color. Remove to cool.
- In a small saucepan on medium low heat mix together the blackberries, sugar and water. Cook for 8-10 minutes until the blackberries are completely broken down. Place a fine mesh strainer over a bowl and with a silicone spatula press through all the liquid, disposing the solids. If the puree seems a little thin, return to the pot and bring to a boil to cook for an additional minute. Let cool.
- Onto the cheesecake! Lower the temperature of the oven to 325ºF and bring water to boil in a teakettle.
- In the bowl of your stand mixer or using a hand mixer with a large bowl, cream together the cream cheese sugar and lemon zest until light and airy about 3-4 minutes. Then add the sour cream and eggs one at a time until well combined.
- Scrape down the sides and bottom and finally add the meyer lemon juice and salt. Mix to combine. Scrape everything together again and pour into the prepared pan.
- Smooth the top of the cheesecake batter with a spatula and drizzle the blackberry puree on top of the cheesecake. With a skewer or chopstick, make a swirl pattern. Place the square pan into a larger pan and put both into the oven. Pour the boiling water into the larger pan so that it reaches about halfway up.
- Bake for about an hour and fifteen minutes or until the middle no longer jiggles. Remove and let cool completely (about two hours) before removing from the pan.