Description
This luscious Blackberry Cheesecake recipe features a creamy, smooth cheesecake with a buttery graham cracker crust, swirled with a vibrant homemade blackberry sauce. Topped with freshly whipped cream and juicy blackberries, it’s a perfect dessert to impress at any gathering or simply enjoy a decadent treat.
Ingredients
Scale
For the Crust:
- 1 1/4 cup Graham Cracker Crumbs
- 6 Tablespoons Butter, melted
- 1/4 cup Sugar
For the Cheesecake:
- 32 ounces Cream Cheese, room temperature
- 1 1/2 cups Sugar
- 1/2 cup Sour Cream
- 4 Large Eggs
- 1 Tablespoon Vanilla Extract
- 1/2 teaspoon Salt
For the Blackberry Swirl:
- 2 1/2 cups Blackberries, fresh or frozen
- 1/2 cup Sugar
- 1 teaspoon Lemon Juice
- 1/2 teaspoon Lemon Zest
- 1/2 teaspoon Cornstarch
Topping:
- 3/4 cup Heavy Cream
- 1/3 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- Blackberries, fresh, for garnishing
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and spray a 9-inch springform pan with non-stick cooking spray. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press this crumb mixture evenly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then allow to cool completely.
- Make the blackberry swirl: In a saucepan, combine 2 1/2 cups blackberries, lemon juice, lemon zest, and sugar. Cook over medium heat for 20 minutes, stirring and mashing the berries as they soften. Remove from heat and strain through a fine mesh sieve to remove seeds. Return the smooth blackberry mixture to the saucepan. In a small bowl, mix 1/4 cup of this sauce with cornstarch until smooth; stir this back into the saucepan. Bring to a boil briefly then remove from heat and set aside.
- Prepare the cheesecake batter: Beat cream cheese at room temperature until light and fluffy, about 3-4 minutes. Gradually add sugar and mix until smooth, scraping down the sides of the bowl. Incorporate sour cream. Add eggs one at a time, mixing gently after each addition, then add vanilla extract and salt. Mix just until combined; avoid overmixing to prevent cracking during baking.
- Assemble the cheesecake: Pour half of the cheesecake batter into the prepared crust. Spoon half of the blackberry sauce over the batter and gently swirl with a knife to create a marbled effect without fully blending. Pour the remaining batter on top and add the remaining sauce. Swirl again carefully.
- Bake the cheesecake: Wrap the bottom of the springform pan in foil to prevent water leaks. Place the cheesecake pan inside a larger baking pan and pour 1 inch of hot water into the outer pan to create a water bath. Bake at 325°F for 1 1/2 hours. The center should slightly jiggle but not the entire cheesecake. If it jiggles fully, bake longer. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Chill the cheesecake: Remove cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight, until fully set.
- Make the whipped cream topping: When ready to serve, chill the mixing bowl and beaters in the refrigerator for 20 minutes. Beat heavy cream until thick, then add powdered sugar and vanilla. Continue beating until stiff peaks form. Pipe whipped cream around the cheesecake edges and garnish with fresh blackberries.
- Serve: Slice, serve, and enjoy this delicious blackberry cheesecake.
Notes
- Store cheesecake in an airtight container in the refrigerator for up to 4-5 days.
- You can freeze the cheesecake for up to 2 months but add the whipped cream topping only before serving.
- Chilling the bowl and beaters before whipping cream helps achieve stiff peaks for easier piping.
- Avoid overmixing the cheesecake batter to prevent cracking during baking.
- Be careful not to overbake the cheesecake to keep it creamy and crack-free.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
