Blackberry Cheesecake Tart

Today I picked up my friend to hang out for the afternoon, and we were trying to come up with a cheap activity to amuse ourselves. We decided to experiment with a dessert! As we were bouncing ideas off each other, we were inspired by our mutual love of blackberries and cheesecake. Genius! A blackberry cheesecake in my under-used tart pan.

We set to work on our little project, Madison mixed the crust and filling, while I prepared the fresh blackberries.

Preheat oven to 325.

Start your sauce on the stove top, bring to boil, simmer for 10 min. Remove from heat, cool, put in blender. If you don't like seeds, then you can strain it.

Blackberry Sauce:

1 carton of blackberries

1/4 cup sugar

1 1/2 teaspoons lemon juice

Crust:

3 1/2 tablespoons butter, melted

1/8 cup Sugar

1 cup graham cracker crumbs (can be bought on the baking aisle)

Mix well and pat into a tart or pie pan, patting up sides until firmly pressed. Don't be afraid to get your hands dirty, they're your best tool!

Filling:

1 pkg cream cheese, softened. (tip: unwrap and put in a bowl at least an hour before)

1 egg

1/2 cup sugar

1 1/2 tablespoons lemon juice

Mix until ALL lumps are gone, pour into crust, gently spreading to edges.

Next step, drizzle and swirl blackberry sauce on top! Do just enough to cover about half of the surface. The extra sauce can be a delightful addition to anything you have in the cupboard, use your imagination!

Bake for 15 min, or until top doesn't stick to your finger when you touch it.

Let cool before slicing, and enjoy!

Tips:

Buy premade graham cracker crust

Use Blackberry or raspberry preserves heated in the microwave instead

Sprinkle some mini chocolate chips on top