Filling
12 oz North Bay Blackberries, divided
1½ cups heavy cream, whipped to stiff peaks
24 oz cream cheese, softened
½ cup sugar plus 1 tbsp
2 tbsp powdered sugar
¼ cup sour cream
1 tbsp lemon juice
2 tsp vanilla extract
Prepared chocolate ganache, optional
Crust
2 cups gingersnaps, crushed
⅓ cup brown sugar
½ cup butter, melted
Prep Time: 15 mins
Chill Time: 12 hrs
Servings: 12
1 For the crust, mix crushed gingersnaps, brown sugar, and melted butter together and pour into a greased 6" or 8" springform pan with parchment to prevent sticking. Bake the crust (optional) for 10 minutes at 350° F and set aside to cool.
2 For the filling, take 6 oz of blackberries and 1 tbsp sugar and macerate to release juice. Strain and set aside, discarding seeds.
3 Whip heavy cream until stiff peaks form and set aside in the refrigerator.
4 Combine cream cheese and sugar together until completely combined. Add powdered sugar, sour cream, lemon juice, vanilla, and blackberry juice and mix on medium for 2–3 minutes until smooth.
5 Fold in chilled, whipped heavy cream until color is consistent. Place filling on top of cooled crust and smooth the top. Refrigerate for 12 hours.
6 To serve, carefully remove ring of springform pan and smooth the sides and top if necessary. Drizzle with prepared chocolate ganache (optional) and decorate with remaining 6 oz blackberries. Enjoy!
To learn more about North Bay Produce,
visit www.northbayproduce.com
