Description
This rich and creamy Blackberry Cheesecake features a buttery graham cracker crust, a smooth cream cheese filling swirled with a tangy homemade blackberry sauce, and a light whipped cream topping adorned with fresh blackberries. Perfect for a special dessert, it combines the sweetness of berries with the velvety texture of classic cheesecake.
Ingredients
Units
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
For the Topping:
- 3/4 cup Heavy Cream
- 1/3 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- Blackberries (fresh, for garnishing)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with non-stick spray. In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom and slightly up the sides of the pan. Bake for 10 minutes and 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 strainer to remove seeds. Return the strained berry sauce to the pan. In a separate bowl, mix 1/4 cup of the sauce with cornstarch until smooth, then add it back to the saucepan. Bring to a boil briefly, then remove from heat and set aside.
- Mix the Cheesecake Batter: Beat the room temperature cream cheese until light and fluffy (about 3-4 minutes). Gradually add sugar and mix until smooth, scraping down the sides as needed. Blend in sour cream. Add eggs one at a time, then stir in vanilla extract and salt. Mix just until smooth without overmixing to avoid cracking during baking.
- Assemble the Cheesecake: Pour half of the cheesecake batter into the cooled crust. Spoon half of the blackberry sauce over it and gently swirl with a knife to create a marbled effect, avoiding full blending. Repeat with the remaining batter and blackberry sauce to create another swirl on top.
- Bake in Water Bath: Wrap the bottom of the springform pan with foil to prevent leaks. Place the pan inside a larger baking pan and add an inch of hot water to create a water bath. Bake at 325°F for 1 1/2 hours. The cheesecake is done when the center slightly jiggles but the edges are set. If the entire cheesecake jiggles, bake for longer.
- Cool and Chill: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then remove from the water bath and refrigerate for at least 6 hours, preferably overnight, to fully set.
- Prepare the Whipped Cream Topping: Just before serving, beat heavy cream until thick. Add powdered sugar and vanilla and continue beating until stiff peaks form. Pipe the whipped cream around the edges of the cheesecake and garnish with fresh blackberries.
- Serve: Slice, serve, and enjoy this creamy, fruity cheesecake masterpiece.
Notes
- Store the cheesecake in an airtight container in the refrigerator for up to 4-5 days.
- You can freeze the cheesecake for up to 2 months; add the whipped cream topping only after thawing.
- Chill the mixing bowl and beaters in the refrigerator for 20 minutes before whipping cream to ensure stiff peaks.
- Do not overmix the cheesecake batter as it may cause cracking during baking.
- Avoid overcooking to prevent cracks; the center should still jiggle slightly when done.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg
