Easy Lemon Cheesecake with Blackberry and Ginger Spiced Topping

serves 16 (at least!)

recipe adapted from Allrecipes.com 

Get the Recipe for the Blackberry and Ginger Spiced Jam.  (printer friendly recipe) If you choose to make this exact cheesecake, you'll want to get the jam started just before you begin making the crust.  If you don't want to go through all the trouble, but still like the sound of the blackberry jam, no worries!  Read on: 

Buy a jar of the store-bought stuff.  Get something good though, the cheapest probably isn't the best option here.  Toss it in a medium saucepan along with 1/4 tsp. dried ginger powder, 1/4 tsp. ground cinnamon, 1/8 tsp. ground cardamom, a pinch of nutmeg and a pinch of black pepper.  Be sure to taste the mixture and adjust spices to your personal preferences.  

Allow the mixture to come to a boil and then remove from heat.  When poured on the cheesecake it should be mostly cooled, maybe ever-so-slightly warmed.  

It won't be the same, but it will be good.  And you will be happy! 



  • 3/4 c. coarsely ground walnuts
  • 1 1/4 c. ground biscoff cookies
  • 3 Tbsp. butter, melted
  • 1/4 tsp. chai masala (substitute a mixture of cinnamon, cardamom and nutmeg)
  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients in a bowl and mix well.  Once the mixture is slightly damp from the butter, press it into the bottom and up the sides (going as far up as you can with what you have) of a springform pan.  My pan is 10 inches. 
  3. Bake in pre-heated oven for about 12 minutes or until the crust begins to take on a little color and it seems set.  
  4. Remove from the oven and set aside. 


Don't be tempted to use "low-fat" versions of the following ingredients.  Those products never quite bake the same.  Besides, this is a really rich and delicious cheesecake.  Enjoy it. 

If you're watching your waistline--as I am--I suggest cutting the slices small and enjoying a sliver rather than a slice.  

  • 1 c. sugar
  • 3 packages cream cheese (8 oz. packages)
  • 1 c. heavy whipping cream (heavy cream)
  • 1 c. sour cream
  • 3 eggs
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. vanilla
  • zest of one small-medium lemon
  • 3 tbsp. flour
  1. Preheat oven to 300 degrees F. and place your springform pan with the prepared crust onto a cookie sheet.  This will help with transferring the cake in and out of the oven.
  2. Beat together the sugar and the cream cheese until the mixture is well combined.  Add the heavy cream and the sour cream.  Stir to combine. 
  3. Using a mixer, on the lowest speed possible, beat in the eggs one at a time.  Add the lemon juice, zest, vanilla and flour.  Beat until just combined.  Be careful not to over beat the filling! 
  4. Pour the filling into the crust.  Give it a good shake to get any air bubbles out of the filling.  Bake in the preheated oven for 1 hour and 20 minutes.  Then turn off oven. Keep the oven door closed and allow the cheesecake to rest in the oven for another hour.  
  5. Crack open the oven door and allow cheesecake to cool completely inside oven. Once the cheesecake is cooled, remove from oven and run a butter knife around the edges of the pan to loosen the cheesecake from the mold. 
  6. Remove the side of the springform pan and slide the cheesecake off the bottom plate if you are able (if it doesn't want to budge, that's okay.  Serve it on the plate, no problems). 
  7. Top the cheesecake with the Blackberry and Ginger Spiced Jam and put in the refrigerator to chill overnight.
Original Recipe and Photos can be found at www.myfancypantry.com