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Blackberry Cheesecake Recipe

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★★★★★

4.8 from 85 reviews

This Blackberry Cheesecake features a buttery graham cracker crust, a creamy and rich cream cheese filling swirled with fresh blackberry purée, and a luscious homemade blackberry topping. Baked to perfection in a water bath for a smooth texture, it’s an elegant dessert bursting with fruity freshness and a perfect balance of sweet and tangy flavors.

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

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is well incorporated. Firmly press the mixture into the bottom of a springform pan, then bake for 10 minutes. Remove and 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 thoroughly after each addition. Fold in sour cream and heavy cream until the batter is smooth. Gently fold in the blackberry purée until a swirled effect is achieved, being careful not to overmix.
  3. Bake the Cheesecake: Pour the cheesecake filling evenly over the cooled crust. Place the springform pan in a water bath (bain-marie) and bake at 325°F (163°C) for 50 to 60 minutes, or until the center is slightly jiggly but set. Once baking is complete, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  4. Prepare the Blackberry Topping: In a small saucepan over medium heat, combine fresh blackberries, granulated sugar, and lemon juice. Stir occasionally and bring to a gentle simmer. Add the cornstarch mixture and cook while stirring until the sauce thickens. Remove from heat and let the topping cool completely.
  5. Assemble & Serve: Once the cheesecake and topping are fully cooled, spread the blackberry topping evenly over the cheesecake. Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, to allow it to set fully. Just before serving, garnish with additional fresh blackberries for an elegant presentation. Enjoy your delicious blackberry cheesecake!

Notes

  • Using a water bath helps to prevent cracking and ensures an even bake with a smooth texture.
  • Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • For best results, strain the blackberry purée to remove seeds for a silky swirl effect.
  • Allow the cheesecake to chill thoroughly to develop its full flavor and firm consistency.
  • You can substitute blackberries with other berries like raspberries or blueberries if preferred.

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

Find it online: https://zestywithzane.com/blackberry-cheesecake-recipe/