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Blackberry Cheesecake 2

Blackberry Cheesecake

Maria G. Brooks
This Blackberry Cheesecake is a decadent dessert with a creamy, velvety filling enhanced by the tartness of blackberries.
It features a buttery graham cracker crust and can be topped with a sweet blackberry sauce for extra flavor.
Perfect for any occasion, it’s a refreshing twist on the classic cheesecake that will delight anyone who tries it.
Nutrition Facts (Per Serving):
Calories: 350 kcal, Protein: 5g, Carbohydrates: 29g, Sugars: 22g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 80mg,Sodium: 190mg, Fiber: 2 Calcium: 90mg, Iron: 1.5mg
Estimated based on one serving (assuming 12 servings per batch)
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, European
Servings 12 servings
Calories 350 kcal

Equipment

  • 9-inch springform pan (1)
  • Food processor (1)
  • Hand or stand mixer (1)
  • Parchment paper (1 sheet)
  • Spatula (1)
  • Cooling rack (1)
  • Roasting pan (1)
  • Measuring cups and spoons (1 set)

Ingredients
  

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 7 tbsp unsalted butter melted

For the Cheesecake Filling:

  • 3 8 oz packages cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 cup blackberry puree fresh or frozen, then strained

For the Blackberry Topping (Optional):

  • 1 cup blackberries
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch optional, for thickening

Instructions
 

  • Prepare the crust: Preheat your oven to 325°F (163°C). In a food processor, pulse the graham crackers into fine crumbs.
    Add sugar and melted butter, and pulse again until well mixed.
    Press the mixture firmly into the bottom of a parchment-lined springform pan.
    Bake for 10 minutes, then set aside to cool.
  • Make the cheesecake filling: In a mixer, beat the softened cream cheese and sugar on medium speed until smooth.
    Add the eggs one at a time, mixing after each. Stir in the vanilla extract and sour cream until fully combined.
  • Add blackberry puree: Puree the blackberries and strain out the seeds.
    Gently fold the blackberry puree into the cheesecake batter, mixing until fully incorporated.
  • Bake the cheesecake: Pour the batter into the cooled crust.
    Place the springform pan into a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
    Bake for 55-60 minutes, or until the center is slightly jiggly.
  • Cool the cheesecake: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
    Then, move it to a cooling rack to cool completely. Refrigerate for at least 6 hours, or overnight.
  • Prepare the topping (optional): In a saucepan, cook blackberries, sugar, and lemon juice over medium heat. Stir occasionally until the berries break down.
    If you want a thicker consistency, dissolve cornstarch in water and stir it into the berry mixture. Let the topping cool before serving.
  • Serve: Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter.
    Top with the blackberry sauce or fresh blackberries. Slice and enjoy!

Notes

  • Storage: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2-3 months—just make sure it’s well-wrapped.
  • Toppings: Customize your cheesecake with additional toppings like whipped cream, fresh berries, or even a chocolate drizzle.
  • Make-Ahead: This cheesecake can be made a day ahead. It actually improves in flavor and texture after chilling overnight.
  • Crust Variation: For a different flavor, you can use crushed vanilla wafers or chocolate cookies for the crust instead of graham crackers.
Keyword Blackberry Cheesecake