Description
A luscious cheesecake with creamy richness and vibrant huckleberry flavor, evoking sweet memories of family gatherings and berry picking.
Ingredients
- Huckleberries (2 cups)
- Cream Cheese (16 oz, softened)
- Granulated Sugar (1 cup)
- Sour Cream (1 cup)
- Eggs (3 large)
- Vanilla Extract (1 tablespoon)
- Graham Cracker Crumbs (1 ½ cups)
- Butter (½ cup, melted)
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan to create a solid base.
- Beat the softened cream cheese in a large mixing bowl until smooth.
- Gradually add sugar and mix until well combined.
- Add sour cream, vanilla extract, and eggs one at a time, blending after each addition.
- Fold in the huckleberries gently.
- Pour the filling over the prepared crust and smooth out the top.
- Bake for about 50-60 minutes until edges are set and center has a slight jiggle.
- Cool in the oven for one hour before refrigerating for at least 4 hours.
Notes
For a vegan option, use flaxseed meal or aquafaba instead of eggs. If using frozen huckleberries, do not thaw before adding to the filling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, huckleberry dessert, nostalgic recipe, family recipe, American dessert