Blackberry Cheesecake Recipe

Introduction

This blackberry cheesecake offers a delightful balance between creamy, rich filling and sweet-tart berry flavor. Featuring a buttery graham cracker crust and a luscious blackberry topping, it’s perfect for any special occasion or a treat to enjoy at home.

Ingredients

• 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. 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 it to cool.
2. Step 2: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract, then incorporate the eggs one at a time. Mix in sour cream and heavy cream.
3. Step 3: Gently fold in the blackberry purée to create a swirled effect throughout the filling.
4. Step 4: Pour the filling over the cooled crust. Place the pan in a water bath and bake at 325°F (163°C) for 50 to 60 minutes, or until the center is slightly jiggly.
5. Step 5: Turn off the oven and let the cheesecake cool inside with the door slightly open for one hour.
6. Step 6: Meanwhile, prepare the blackberry topping by combining fresh blackberries, sugar, and lemon juice in a small saucepan over medium heat. Stir in the cornstarch mixture and cook until the sauce thickens. Let it cool completely.
7. Step 7: Once the cheesecake is cooled, spread the blackberry topping evenly over the surface. Refrigerate for at least 4 hours before serving. Garnish with fresh blackberries if desired.

Tips & Variations

• Use room-temperature cream cheese for a smoother filling and to avoid lumps.
• If fresh blackberries are not available, frozen berries can be used for the topping and purée but thaw and drain them well first.
• To add extra flavor, try stirring a teaspoon of lemon zest into the cheesecake filling.
• For a nutty crust variation, mix some finely chopped toasted almonds with the graham cracker crumbs.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or sealed in an airtight container to prevent it from absorbing other odors. Reheat is not recommended; serve chilled for the best 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 can be made a day in advance. Allow it to chill in the refrigerator overnight to let the flavors meld and the texture set perfectly.

What is the purpose of the water bath during baking?

The water bath helps to evenly distribute heat and prevent the cheesecake from cracking by maintaining a moist environment in the oven.

Blackberry Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

This luscious Blackberry Cheesecake features a buttery graham cracker crust and a creamy cheesecake filling swirled with fresh blackberry purée. Topped with a homemade blackberry glaze, it’s a perfect dessert for any occasion that beautifully balances sweet and tangy flavors.

• Author: Mick
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 35 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 graham cracker crumbs, sugar, and melted butter until the mixture is well incorporated. Press the mixture firmly into the bottom of a springform pan, then bake for 10 minutes. Allow it to cool.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and incorporate the eggs one at a time. Then fold in the sour cream and heavy cream gently. Finally, fold in the blackberry purée to achieve a swirled effect in the batter.
3. Bake the Cheesecake: Pour the filling over the cooled crust. Place the springform pan in a water bath to help prevent cracking and bake at 325°F (163°C) for about 50-60 minutes, or until the center is slightly jiggly but mostly set. Once done, 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 occasionally and cook until berries start to break down. Add the cornstarch slurry and continue stirring until the sauce thickens to a jam-like consistency. Remove from heat and let it cool completely.
5. Assemble & Serve: After the cheesecake has cooled and set in the refrigerator for at least 4 hours, spread the cooled blackberry topping evenly over the surface. Garnish with fresh blackberries just before serving. Enjoy a perfectly balanced, creamy blackberry cheesecake.

Notes

• Using a water bath helps prevent cheesecake cracking and ensures even baking.
• Make sure the cream cheese is fully softened for a smooth batter.
• Strain the blackberry purée to avoid seeds in the cheesecake filling.
• Allow the topping to cool completely before spreading to avoid melting the filling.
• Refrigerate for at least 4 hours or overnight for best texture and flavor.
• Use fresh blackberries for the topping to enhance freshness and taste.

Keywords: blackberry cheesecake, graham cracker crust, creamy cheesecake, berry dessert, baked cheesecake, homemade cheesecake recipe