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Huckleberry Cheesecake

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A luscious, creamy cheesecake that combines rich cream cheese with the sweet and tangy notes of huckleberries, creating a delightful dessert perfect for family gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup huckleberries (fresh or frozen)
  • ¾ cup sugar (for huckleberry sauce)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Combine the graham cracker crumbs and melted butter in a mixing bowl.
  3. Spread the crumb mixture into the bottom of a 9-inch springform pan and press down firmly.
  4. Beat the softened cream cheese and sugar together until smooth and fluffy.
  5. Gradually add in the eggs, one at a time, mixing well.
  6. Mix in the vanilla extract and sour cream until fully incorporated.
  7. Fold in the huckleberries gently.
  8. Pour the cheesecake filling over your prepared crust.
  9. Bake for 55-60 minutes, or until the edges are set but the center jiggles slightly.
  10. Cool the cheesecake in the oven for an hour, then refrigerate for at least 4 hours, preferably overnight.
  11. Combine the leftover huckleberries, sugar, and lemon juice in a saucepan over medium heat to make the sauce.
  12. Serve the cheesecake drizzled with huckleberry sauce.

Notes

You can experiment by adding chocolate or lemon zest to the filling. For a vegan option, replace cream cheese with a vegan alternative and use flax eggs.

Nutrition

Keywords: cheesecake, huckleberry, dessert, family recipe, summer

Find it online: https://platefulkitchen.com/seasonal-huckleberry-cheesecake-recipe/