Homemade baked cheesecake

Cheesecake is one of my favorites and it is one of the cakes with the greatest variety of recipes since it allows incorporating different amounts and varieties of cheese, along with other additional ingredients that soften or enhance its flavor, as well as an infinite number of ways to decorate it. These homemade baked cheesecake, is in the style of New York Cheesecake. Practically a lot of cream cheese ( spreadable), so It is very, very creamy and with a mild cheese flavor, not very sweet, but then we will add the jam that will sweeten it to its point.

Taking advantage of the fact that it is the season of blackberries, my dear September (also figs), I wanted to make homemade blackberry jam to accompany this delicious dessert. On the other hand, I have not made the cookie base this time, I wanted the blackberries and cheese were the main ingredients, and by the way, make it something lighter, if possible.

Here is the recipe:

INGREDIENTS:

600 gr of Philadelphia type spread cheese
350 gr of liquid cream
250 gr of condensed milk
6 eggs
Lemon peel zest

STEP BY STEP RECIPE:

In a bowl, beat the 6 eggs.
Add the liquid cream and condensed milk and whisk
Then add the cream cheese and beat again until the mixture is creamy without lumps.
Grate a little bit of the peel of a lemon (washed) to give it a touch of citric aroma.
Pour the mixture into a 24 cm diameter bowl, which has been previously buttered.
Previously, put a tray with a finger of water in the oven to bake the cake in a bain-marie. Put the mold in the oven and bake at 150º for 45-60 minutes. If you see that the cake is browning too much, place a piece of albal paper on top. After about 40 minutes, introduce the tip of a knife to see if it is done, if it comes out clean, it is ready, if not, leave it a little longer. This cake, when you take it out, if you move it, it will move like a flan, but don't worry, when you let it rest at room temperature, it will solidify. When it is no longer hot, put it in the refrigerator. The cake is better if you leave it for at least 12 hours.
The blackberry jam: in a saucepan put half a kilo of blackberries, 200 grams of sugar and the juice of half a lemon and half a glass of water. Let it boil over low heat, stirring from time to time, until it acquires the texture of jam. If you want you can then pass it through the blender, but if you see that the grain is very hard (it has happened to me sometimes) then pour a little more water, bring to a boil, then strain and with a spoon crush the blackberry well so that all its juice comes out. Then put it back in the saucepan and let it reduce until you get the texture of a caramel. Then, when you pour it over the cake and let it rest, it will harden a little.