Blackberry Cheesecake Recipe

Introduction

This blackberry cheesecake is a luscious dessert that combines a creamy filling with a fresh, fruity topping. The swirl of blackberry purée adds a lovely color and flavor, making it perfect for any special occasion or a sweet treat at home.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar (for crust)
• 6 tbsp unsalted butter, melted
• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar (for filling)
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup blackberry purée (blended and strained blackberries)
• 1 cup fresh blackberries (for topping)
• 1/4 cup granulated sugar (for topping)
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well incorporated. Press the mixture firmly into the bottom of a springform pan, then bake for 10 minutes. Allow the crust to cool.
2. Step 2: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract, then incorporate eggs one at a time. Mix in sour cream and heavy cream until fully combined.
3. Step 3: Gently fold in the blackberry purée to create a swirled effect through the filling.
4. Step 4: Pour the filling over the cooled crust. Place the springform pan in a water bath and bake at 325°F (163°C) for 50-60 minutes, until the center is slightly jiggly.
5. Step 5: Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for one hour.
6. Step 6: For the topping, combine fresh blackberries, sugar, and lemon juice in a small saucepan over medium heat. Stir in the cornstarch mixture and cook until the sauce thickens. Remove from heat and let cool completely.
7. Step 7: Spread the cooled blackberry topping over the cheesecake. Refrigerate for at least 4 hours before serving. Garnish with fresh blackberries just before serving.

Tips & Variations

• Use a water bath while baking to prevent cracking and ensure even cooking.
• For a gluten-free option, substitute graham cracker crumbs with gluten-free cookies or almond flour.
• Swap blackberries for raspberries or blueberries for a different berry flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature for about 15 minutes before serving; avoid microwaving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from being made a day in advance to allow flavors to meld and the texture to set perfectly.

How do I prevent the cheesecake from cracking?

Using a water bath during baking and avoiding overmixing the batter helps prevent cracks. Also, cooling the cheesecake slowly in the oven with the door slightly open reduces the risk.

Blackberry Cheesecake Recipe

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★★★★★

5 from 124 reviews

This luscious Blackberry Cheesecake features a buttery graham cracker crust, a creamy cream cheese filling swirled with fresh blackberry purée, and a sweet-tart blackberry topping. Baked in a water bath for a silky texture, this dessert is perfect for celebrating special occasions or indulging in a decadent treat with the vibrant flavors of fresh blackberries.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 5 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup blackberry purée (blended blackberries, strained)

For the Blackberry Topping:

• 1 cup fresh blackberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well incorporated. Press the mixture firmly into the bottom of a springform pan, then bake for 10 minutes. Allow it to cool completely before adding the filling.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add vanilla extract, then incorporate the eggs one at a time, beating well after each. Stir in sour cream and heavy cream until the mixture is well combined. Gently fold in the blackberry purée, creating a beautiful swirled effect without overmixing.
3. Bake the Cheesecake: Pour the filling over the cooled crust. Place the springform pan into a larger baking pan and pour hot water into the outer pan to create a water bath. Bake at 325°F (163°C) for 50-60 minutes, or until the center is slightly jiggly but set. Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to cool gradually.
4. Prepare the Blackberry Topping: In a small saucepan over medium heat, combine fresh blackberries, sugar, and lemon juice. Stir until the sugar dissolves and the mixture begins to bubble. Mix the cornstarch with water to create a slurry, then add it to the saucepan. Continue cooking and stirring until the sauce thickens. Remove from heat and allow it to cool completely.
5. Assemble & Serve: Once the cheesecake has fully cooled, spread the blackberry topping evenly over the surface. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to fully set. Just before serving, garnish with fresh blackberries and enjoy your rich, fruity dessert.

Notes

• Using a water bath while baking prevents cracks and ensures a creamy texture.
• Make sure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth filling.
• For a more intense blackberry flavor, strain seeds from the purée before folding it into the batter.
• If you don’t have fresh blackberries, frozen can be used; thaw and drain excess liquid before using.
• The cheesecake is best served chilled and can be stored covered in the fridge for up to 3 days.
• Allow the cornstarch topping mixture to cool completely before spreading to prevent melting the cheesecake surface.

Keywords: blackberry cheesecake, cream cheese dessert, berry cheesecake, graham cracker crust, baked cheesecake, blackberry topping