Blackberry Cheesecake Recipe
Indulge in the creamy delight of a blackberry cheesecake. This recipe provides everything you need to create a stunning dessert, balancing creamy texture with a fruity burst. It's simpler than you think, even for beginner bakers!
Equipment
- 9-inch Springform Pan
- Mixing bowls
- Saucepan
- Mixer
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
Cheesecake Filling
- 32 ounces cream cheese softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sour cream
Blackberry Swirl
- 1 1/2 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into a 9-inch springform pan, bake for 10 minutes, and let it cool slightly.
- Combine blackberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until softened. Remove from heat and let it cool.
- Beat softened cream cheese and sugar until smooth. Add vanilla extract, salt, and eggs one at a time (don’t overmix). Stir in sour cream until creamy.
- Pour half the filling over the crust. Dollop the blackberry mixture on top and swirl gently. Add the remaining filling, then bake at 350°F for 55-70 minutes. Turn off the oven, leave the door ajar, and cool for 1 hour.
- Cool the cheesecake completely, then refrigerate for at least 4 hours (or overnight). Remove the pan sides, slice, and serve.
Notes
For an even creamier texture, bake the cheesecake in a water bath. Wrap the springform pan in foil and place it in a larger pan filled with hot water.
Ensure cream cheese and eggs are at room temperature for smooth blending.