Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Bignay layer:
- 2 cups fresh bignay berries (washed)
- 1/2 cup granulated sugar
- 1 tbsp fresh lemon juice
- 2 tbsp water
- 1 tbsp cornstarch (dissolved in 2 tbsp water)
For the crust, mix 2 cups graham cracker crumbs with 1/3 cup melted unsalted butter and 2 tablespoons sugar. Press firmly into the bottom of a 9x13-inch baking pan and bake at 350°F (175°C) for 10 minutes.
For the cheesecake filling, beat 16 oz softened cream cheese with 3/4 cup sugar until smooth. Add 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract and 1/2 cup sour cream. Pour the mixture over the baked crust.
For the bignay layer, combine 2 cups fresh bignay berries, 1/2 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water in a saucepan. Cook over medium heat until the berries soften and release their juices. Stir in 1 tablespoon cornstarch dissolved in 2 tablespoons water, and cook for 2–3 minutes until thickened. Let cool slightly, then spoon over the cheesecake filling, swirling with a toothpick if desired for a marble effect.
Bake at 325°F (160°C) for 35–40 minutes, until the center is almost set.
Cool completely, then refrigerate for at least 4 hours. Slice into squares and garnish with fresh bignay berries or whipped cream before serving.