Blackberry Cheesecake
Indulge in the perfect balance of rich, creamy cheesecake and vibrant blackberry swirl with this stunning Blackberry Cheesecake recipe. The buttery graham cracker crust provides the perfect base for the velvety smooth cheesecake filling, enhanced by the tartness of fresh blackberry puree. This dessert is an absolute showstopper—ideal for celebrations, holiday gatherings, or a special treat for yourself. Plus, with an easy, no-water-bath method, it's beginner-friendly!
Equipment
- 9-inch springform pan – Essential for easy removal of the cheesecake.
- Food processor or blender – To puree the blackberries smoothly.
- Fine-mesh sieve or cheesecloth – For straining blackberry puree.
- Mixing bowls – Various sizes for different ingredients.
- Electric mixer (hand or stand mixer) – For a smooth, lump-free filling.
- Spatula – For scraping the bowl and smoothing the cheesecake.
- Measuring cups and spoons – For precise ingredient measurements.
- Rolling pin (or food processor) – To crush graham crackers for the crust.
- Butter knife or toothpick – For creating beautiful blackberry swirls.
- Baking sheet – To catch any leaks from the springform pan.
- Oven – For baking the cheesecake.
- Cooling rack – To allow gradual cooling before chilling.
- Plastic wrap or aluminum foil – For covering the cheesecake while chilling.
Ingredients
- 12 oz fresh or frozen blackberries thawed if frozen
- ¼ cup granulated sugar
- For the Graham Cracker Crust:
- 1 ¼ cups graham cracker crumbs about 8–10 sheets
- 6 tbsp unsalted butter melted
- 3 tbsp granulated sugar
- ½ tsp cinnamon optional
- For the Cheesecake Filling:
- 24 oz 3 blocks full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 1 tsp vanilla extract
- Zest of 1 lemon
- 3 large eggs room temperature
- For the Whipped Cream Topping Optional:
- ¾ cup cold heavy cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- Optional Garnishes:
- Fresh blackberries
- Lemon zest
- Mint leaves
- Chocolate shavings
Instructions
- Prepare the Blackberry Puree:
- Blend the blackberries and sugar in a food processor or blender until smooth.
- Strain the mixture through a fine-mesh sieve to remove seeds. Set aside.
- Make the Crust:
- Preheat oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted butter, sugar, and cinnamon (if using).
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill the crust in the freezer while preparing the filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add sour cream, vanilla extract, and lemon zest. Mix until combined.
- Add eggs one at a time, mixing on low speed until just incorporated. Avoid overmixing.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the crust and spread evenly.
- Dollop half of the blackberry puree over the filling and use a knife to create gentle swirls.
- Pour the remaining cheesecake batter on top.
- Repeat the swirling process with the remaining blackberry puree on the surface.
- Bake the Cheesecake:
- Bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly open for an hour to cool gradually.
- Remove and let it cool to room temperature before refrigerating for at least 6 hours, preferably overnight.
- Prepare the Whipped Cream Topping (Optional):
- Beat cold heavy cream until slightly thickened.
- Add powdered sugar and vanilla, then beat until stiff peaks form.
- Pipe or spread over the chilled cheesecake before serving.
- Garnish and Serve:
- Top with fresh blackberries, lemon zest, mint leaves, or chocolate shavings.
- Slice and enjoy!
Notes
For a crispier crust, pre-bake the crust for 8 minutes before adding the filling.
To prevent cracks, avoid overmixing the batter and allow for gradual cooling.
Store cheesecake in the refrigerator for up to 4 days or freeze for up to a month.
Enjoy this luscious Blackberry Cheesecake, a perfect combination of creamy, tangy, and sweet flavors!
To prevent cracks, avoid overmixing the batter and allow for gradual cooling.
Store cheesecake in the refrigerator for up to 4 days or freeze for up to a month.
Enjoy this luscious Blackberry Cheesecake, a perfect combination of creamy, tangy, and sweet flavors!