Blackberry Cheesecake Recipe

Introduction

This blackberry cheesecake combines a creamy, tangy filling with a sweet graham cracker crust and a vibrant blackberry topping. It’s perfect for any occasion when you want a dessert that’s both elegant and bursting with fresh berry flavor.

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 blackberries, strained)
• 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, 1/4 cup sugar, and melted butter until well incorporated. Press this mixture firmly into the bottom of a springform pan, then bake for 10 minutes. Remove and allow to cool.
2. Step 2: In a large bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy. Add vanilla extract and beat in the eggs one at a time until combined. Mix in sour cream and heavy cream until smooth.
3. Step 3: Gently fold the blackberry purée into the cream cheese mixture to create a swirled effect. Pour the filling over the cooled crust.
4. Step 4: Place the springform pan in a water bath and 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 open for 1 hour to cool gradually.
5. Step 5: To make the topping, combine fresh blackberries, 1/4 cup 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 it cool completely.
6. Step 6: Once the cheesecake and topping are cooled, spread the blackberry topping evenly over the cheesecake. Refrigerate for at least 4 hours before serving.
7. Step 7: Garnish with fresh blackberries just before serving. Enjoy your delicious blackberry cheesecake!

Tips & Variations

• Use fresh, ripe blackberries for the best flavor in both the purée and the topping.
• If you don’t have graham crackers, digestive biscuits can be a great substitute for the crust.
• To make a more pronounced swirl effect, drop spoonfuls of purée on top of the filling and swirl with a knife gently before baking.
• For a lighter version, substitute half the cream cheese with ricotta cheese.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped to prevent it from drying out or absorbing other flavors. When ready to serve, you can let it sit at room temperature for 15-20 minutes to soften slightly for easier slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, but be sure to thaw and drain them well before using in the purée or topping to avoid excess liquid that can affect texture.

How do I know when the cheesecake is done baking?

The cheesecake is ready when the edges are set and the center still jiggles slightly when you gently shake the pan. The residual heat will finish cooking it as it cools.

Blackberry Cheesecake Recipe

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★★★★★

4.5 from 100 reviews

• Author: Ella
• Total Time: 5 hours 30 minutes
• Yield: 8 servings 1x

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Description

This luscious Blackberry Cheesecake features a buttery graham cracker crust, a creamy and smooth cream cheese filling swirled with fresh blackberry purée, and a homemade blackberry topping that balances sweetness with a hint of tartness. Perfectly baked in a water bath for a silky texture and served chilled, this dessert is ideal for berry lovers looking for a classic yet fruity treat.

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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

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Instructions

1. Prepare the Crust: 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 it to cool completely.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract, then incorporate the eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until combined. Gently fold in the blackberry purée to create a swirled effect without fully mixing.
3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Place the springform pan in a water bath (bain-marie) and bake at 325°F (163°C) for 50-60 minutes, or until the center is slightly jiggly when gently shaken. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for one hour to prevent cracking.
4. Prepare the Blackberry Topping: In a small saucepan over medium heat, combine fresh blackberries, sugar, and lemon juice. Bring to a simmer then add the cornstarch-water mixture. Stir continuously until the sauce thickens. Remove from heat and allow to cool completely.
5. Assemble & Serve: Once the cheesecake is cooled, spread the blackberry topping evenly over the surface. Refrigerate the assembled cheesecake for at least 4 hours or overnight to set fully. Just before serving, garnish with additional fresh blackberries for a vibrant presentation. Enjoy!

Notes

• Using a water bath helps to bake the cheesecake evenly and prevents cracking.
• Make sure the cream cheese is softened to room temperature for a smoother batter.
• Straining the blackberry purée removes seeds for a silky texture in the filling.
• Allow the cheesecake to chill thoroughly to achieve the best texture and flavor.
• The topping can be made a day ahead and refrigerated until ready to serve.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blackberry cheesecake, cream cheese dessert, baked cheesecake, berry dessert, summer dessert