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.
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
