Ingredients
For the Crust:
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1½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup melted unsalted butter
For the Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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½ cup sour cream
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¼ cup heavy cream
For the Huckleberry Topping:
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2 cups fresh or frozen huckleberries
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½ cup sugar
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1 tbsp lemon juice
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1 tbsp cornstarch + 1 tbsp cold water (slurry)
Instructions
1. Prepare the Crust
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Preheat oven to 325°F (160°C).
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Mix graham cracker crumbs, sugar, and melted butter in a bowl.
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Press into the bottom of a 9-inch springform pan.
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Bake for 8–10 minutes. Let cool.
2. Make the Filling
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In a large bowl, beat cream cheese until smooth.
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Add sugar and beat until fluffy.
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Mix in eggs one at a time, then add vanilla, sour cream, and heavy cream.
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Pour filling over cooled crust and smooth the top.
3. Bake the Cheesecake
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Bake for 50–60 minutes, or until center is just slightly jiggly.
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Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
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Refrigerate at least 4 hours or overnight.
4. Make the Huckleberry Topping
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In a small saucepan, combine huckleberries, sugar, and lemon juice.
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Cook over medium heat until berries release juice.
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Stir in cornstarch slurry and simmer until thickened (3–5 minutes).
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Let cool, then spread over chilled cheesecake.