Blueberry and Blackberry Cheesecake

Ingredients:

• 50 g melted unsalted butter
• 8 cinnamon graham crackers, broken into pieces
• 1/3 cup + 2 tablespoons sugar
• 1/4 cup sour cream
• 1 package 220g reduced fat cream cheese, softened
• 0.5 tsp freshly grated lemon zest
• 0.5 tsp vanilla extract
• 1 large egg + 1 large egg white, lightly beaten
• 2 cups blackberries
• 2 cups blueberries

Preparation:

1. Preheat oven to 175°C.
2. In the bowl of a food processor, combine the butter and graham crackers and pulse until the crumbs stick together when pressed. Transfer to a 9-inch (22 cm) tart pan with a removable bottom and press evenly into the bottom and up halfway up the sides.
3. Place on a baking sheet and bake until light golden brown, about 10 minutes. Let cool completely.
4. In the bowl of a stand mixer (or in a large bowl if using a hand mixer), combine 1/3 cup sugar, sour cream, and cream cheese. Beat with the paddle attachment until smooth. Add the lemon zest, vanilla extract, and eggs.
5. Continue whisking until smooth. Pour into the cooled crust and bake on a baking sheet until set, 25-30 minutes. Let the tart cool to room temperature and refrigerate until completely chilled, at least 1 hour or overnight.
6. About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash lightly with a wooden spoon, and let steep. Spoon the berries and any juices onto a serving plate. Serve.