For the ultimate cheesecake eating experience, always eat your cheesecake at room temperature.
Softened butter to coat 9×3 pan with removable bottom.
3 1/2 lbs. room temperature cream cheese
2 1/4 cups granulated sugar
1/2 cup flour
1 cup sour cream, room temperature
1 1/2 tsp. vanilla
5 eggs, room temperature
1 quart blackberries
seedless blackberry jam
Powdered sugar for garnish
Preheat oven to 350 degrees.
Make a collar from parchment paper that extends 4 inches above the edge of the pan to fit inside the butter 9×3 pan with removable bottom, wrap the outside of pan with foil and have a roasting pan large enough to fit the cake pan inside.
In a bowl of a stand mixer fitted with paddle attachment, beat gently the cream cheese until fluffy, scraping down sides as needed. In a separate bowl whisk together the sugar and flour. On low speed add the flour mixture and combine until smooth. Add the sour cream and vanilla; mix until smooth. Add eggs, one a a time until each is combined into mixture. Be careful not to overmix.
Pour the mixture into a prepared pan and spread evenly. Give the pan a rap on the counter to remove any air bubble. Place in roasting pan and then into the oven. Add boiling water to the roasting pan until it’s half way up the sides of the cheesecake pan. Bake 45 minutes; reduce temperature to 325 degrees and continue baking until cake is set but still slightly wobbly in the center about 3 inches in, about 30 more minutes. Turn off oven and place a wooden spoon in the door to make it ajar. Leave cake in oven at least 1 hour. Transfer the cake to a wire rack; let cool completely. Refrigerate , uncovered overnight. Before unmolding, run a thin knife carefully around the edge. Press bottom up and place on serving plate. Gently peel off the parchment paper from the sides.
Spread a layer of seedless blackberry jam over the top. Place berries on top of jam and garnish with sprinkling of powdered sugar.