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Blackberry Cheesecake Recipe

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★★★★★

5 from 115 reviews

This luscious Blackberry Cheesecake combines a crunchy graham cracker crust with a creamy, tangy cheesecake filling swirled with fresh blackberry purée. Topped with a sweet and thickened blackberry compote, this dessert is both visually stunning and delightfully flavorful, perfect for any occasion where a rich, fruity cheesecake is desired.

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, sugar, and melted butter until well incorporated. Press the mixture firmly into the bottom of a springform pan and 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 the vanilla extract. Incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Stir in the sour cream and heavy cream. Gently fold in the blackberry purée, swirling it through the batter to create a marbled effect.
  3. Bake the Cheesecake: Pour the filling over the cooled crust. Place the springform pan in a water bath and bake at 325°F (163°C) for about 50-60 minutes or until the center is slightly jiggly when gently shaken. After baking, 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, sugar, and lemon juice. Stir occasionally as they cook. Add the cornstarch mixture and continue stirring until the sauce thickens. Remove from heat and let cool completely.
  5. Assemble & Serve: Once the cheesecake is cooled, spread the blackberry topping evenly over the surface. Refrigerate for at least 4 hours to set completely. Just before serving, garnish with fresh blackberries for an attractive finish. Enjoy your blackberry cheesecake!

Notes

  • Using a water bath helps prevent cracks in the cheesecake by providing gentle, even heat.
  • Be sure to soften the cream cheese properly to avoid lumps in the filling.
  • Chilling the cheesecake fully before serving improves texture and flavor.
  • If fresh blackberries are not available, frozen can be used but thaw and drain excess liquid before use.
  • For easier release, run a thin knife around the edges before unclamping the springform pan.

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

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