A crunchy tart base with a creamy and sweet cheesecake filling loaded with fresh blackberries!
Cream 2 sticks butter and 1/2 cup sugar together.
Add 1 and 1 tablespoon of egg white and cream together again
Add 2.5 cups flour and mix for 10-15 seconds on low speed.
Add 1 tablespoon vanilla extract.
Blind bake for 15 minutes at 300°F.
With a mixer, cream together 1 pack room temperature cream cheese, 1/4 cup sugar, 1/3 cup sour cream or Greek Yogurt and 1 tsp vanilla extract until smooth.
Add 1 whisked egg.
Bake at 325°F for 30-35 minutes or until top is no longer shiny and the filling jiggles only slightly when shaken. Remove from oven and allow to cool to room temperature.
Whisk together 1/2 cup sour cream and 2 tablespoons sugar until smooth.
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