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Blackberry Cheesecake Recipe

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★★★★★

4.8 from 139 reviews

This luscious Blackberry Cheesecake features a buttery graham cracker crust, creamy swirled blackberry-infused filling, and a vibrant homemade blackberry topping. Perfectly baked in a water bath for a smooth, rich texture, this dessert is both elegant and bursting with fresh berry flavor.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup blackberry purée (blended blackberries, strained)

For the Blackberry Topping:

  • 1 cup fresh blackberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well incorporated. Firmly press the mixture into the bottom of a springform pan and bake for 10 minutes. Allow it to cool completely.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract, then gradually incorporate eggs one at a time. Fold in the sour cream and heavy cream, followed by gently swirling in the blackberry purée to create a beautiful marbled effect.
  3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Set the springform pan in a water bath and bake at 325°F (163°C) for 50-60 minutes until the center is slightly jiggly but mostly set. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  4. Prepare the Blackberry Topping: In a small saucepan over medium heat, combine fresh blackberries, sugar, and lemon juice. Stir in the cornstarch-water mixture and cook until the sauce thickens. Remove from heat and let cool completely.
  5. Assemble & Serve: Once the cheesecake is fully cooled, spread the blackberry topping evenly over the surface. Refrigerate for at least 4 hours to firm up. Just before serving, garnish with fresh blackberries to enhance presentation and flavor. Enjoy your decadent blackberry cheesecake!

Notes

  • Using a water bath helps prevent cracks and ensures an even, creamy cheesecake texture.
  • Allow the cheesecake to cool gradually in the oven to avoid sudden temperature changes that can cause cracking.
  • For a smoother topping, strain the blackberry sauce before spreading.
  • Keep the cheesecake refrigerated until serving to maintain freshness.
  • Swap graham cracker crust for gluten-free crumbs if dietary needs require.

Keywords: blackberry cheesecake, graham cracker crust, berry dessert, creamy cheesecake, baked cheesecake, berry topping

Find it online: https://messykitchenmagic.com/blackberry-cheesecake-recipe/