If you love the richness of cheesecake paired with the vibrant, tangy burst of fresh fruit, then this Blackberry Cheesecake Recipe is about to become your new favorite indulgence. Imagine a perfectly creamy and luscious filling sitting atop a buttery graham cracker crust, crowned with a luscious blackberry sauce that adds just the right balance of tartness and sweetness. It’s a stunning dessert that feels elegant yet approachable, perfect for celebrations or when you simply want to treat yourself to something spectacularly delicious.
Ingredients You’ll Need
Every ingredient in this Blackberry Cheesecake Recipe has a role that enhances the flavor, texture, or appearance of the final dessert. These simple components come together harmoniously to create a cheesecake that’s both decadent and refreshing.
- Graham cracker crumbs: Use 1 1/2 cups for a classic, crispy crust that holds all the creamy goodness.
- Granulated sugar: 1/4 cup for the crust and 3/4 cup for the filling—balances sweetness perfectly without overpowering.
- Unsalted butter, melted: 6 tablespoons, to bring the crust ingredients together and add richness.
- Cream cheese, softened: 24 ounces for that signature smooth and tangy cheesecake texture.
- Sour cream: 1 cup, which adds moistness and a subtle tang, making the filling silky.
- Large eggs: 3, to set the filling just right without cracking or drying out.
- Vanilla extract: 1 tablespoon, infusing warm, aromatic depth into the filling.
- Lemon zest: 1 teaspoon, for a fresh citrus kick that lifts all the flavors.
- Blackberries (fresh or frozen): 2 cups, the star ingredient in the sauce, bringing bold color and bright flavor.
- Lemon juice: 1 tablespoon, complementing the berries with a hint of acidity.
- Cornstarch: 1 tablespoon mixed with 1 tablespoon water, to thicken the luscious blackberry sauce.
How to Make Blackberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and generously greasing a 9-inch springform pan. Wrapping the outside tightly with foil ensures no water seeping during the water bath bake. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter, mixing until evenly moistened. Press this mixture firmly into the pan’s bottom for a sturdy and flavorful base. Bake for 10 minutes, then set aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese and 3/4 cup sugar together until smooth and creamy—the key to an impeccably silky cheesecake. Next, add sour cream, then incorporate eggs one at a time to maintain a perfect texture. Stir in vanilla extract and lemon zest for layers of flavor. Be careful to mix just until combined to avoid introducing too much air, which can cause cracks during baking.
Step 3: Bake the Cheesecake
Pour your luscious filling over the cooled crust, smoothing the top with a spatula. Place the pan in a larger roasting pan, then create a water bath by pouring hot water halfway up the sides—this gentle baking method promotes even cooking and prevents cracks. Bake the cheesecake for 55 to 65 minutes; the center should still jiggle slightly when shaken. Turn off the oven, crack the door open, and let it cool inside for an hour to settle beautifully before removing it to cool completely at room temperature.
Step 4: Chill the Cheesecake
Once room temperature is reached, cover and chill the cake in the refrigerator for at least 4 hours or overnight. This step is crucial as it allows the cheesecake to firm up to its creamy, sliceable perfection.
Step 5: Prepare the Blackberry Sauce
In a saucepan over medium heat, combine blackberries, 1/4 cup sugar, and lemon juice. Cook until the berries soften and release their vibrant juices. Stir in your cornstarch slurry and cook until the sauce thickens to a glossy finish. Let it cool fully before spooning generously over the chilled cheesecake. For a seedless topping, simply strain the sauce through a fine mesh sieve.
How to Serve Blackberry Cheesecake Recipe
Garnishes
Fresh blackberries scattered atop the sauce add a burst of freshness and complement the richness perfectly. A light dusting of powdered sugar or a sprig of mint can make your presentation even more inviting and festive.
Side Dishes
Serve this cheesecake alongside a scoop of vanilla ice cream or a dollop of whipped cream to add creaminess and balance out the tangy blackberry sauce. Fresh berries or a simple fruit salad also pair wonderfully without overwhelming the palate.
Creative Ways to Present
For an elegant touch, try serving individual cheesecake portions in clear glasses layered with blackberry sauce, or create a blackberry drizzle design on each plate. Adding edible flowers can elevate the look for special occasions, making your dessert as delightful to the eyes as to the taste buds.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be tightly wrapped or stored in an airtight container in the refrigerator. It will stay deliciously fresh for up to 5 days, allowing you to enjoy the luscious flavors anytime.
Freezing
This Blackberry Cheesecake Recipe freezes beautifully. Wrap the cheesecake tightly in plastic wrap and aluminum foil or use a freezer-safe container. Freeze for up to 2 months. When you’re ready, thaw it overnight in the refrigerator to preserve its creamy texture.
Reheating
Reheating cheesecake is not generally recommended because it is best enjoyed cold, but if you prefer a slightly warmer slice, let it sit at room temperature for about 30 minutes before serving. Avoid microwave reheating to prevent texture changes.
FAQs
Can I use frozen blackberries for the sauce?
Absolutely! Frozen blackberries work wonderfully in the sauce. Just thaw them slightly before cooking, or toss them straight into the saucepan; they’ll break down nicely to create a rich, flavorful topping.
How do I prevent cracks in the cheesecake?
To avoid cracks, mix the filling just until combined, avoid over-beating, use a water bath for even baking, and allow the cheesecake to cool gradually with the oven door cracked. These steps keep the texture smooth and crack-free.
Can I make this cheesecake without sour cream?
You can substitute sour cream with Greek yogurt or heavy cream, but sour cream adds a unique tang and moisture that really enhances the cheesecake’s flavor and texture in this recipe.
Is it possible to make mini blackberry cheesecakes?
Definitely! Simply divide the crust and filling into muffin tins lined with paper or silicone liners and bake for 25 to 30 minutes. Adjust baking time accordingly and watch for the same visual cues of doneness.
What’s the best way to slice and serve cheesecake?
For clean slices, chill the cheesecake thoroughly. Dip a sharp knife in hot water, wipe it dry, and slice with smooth, confident strokes. Warming the knife between cuts ensures each piece looks picture-perfect.
Final Thoughts
This Blackberry Cheesecake Recipe is more than just a dessert; it’s a celebration of bold flavors and creamy textures that will leave you and your guests delighted. Whether you’re baking for a special occasion or simply craving a remarkable treat, this recipe is worth every step. Give it a try, and watch it quickly become a beloved classic in your dessert repertoire.
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Blackberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy Blackberry Cheesecake features a buttery graham cracker crust, smooth cream cheese filling with a hint of lemon zest, and a vibrant homemade blackberry sauce topping. Perfectly baked in a water bath for a silky texture, this classic American dessert is an elegant treat for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest
Blackberry Sauce
- 2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside tightly with foil to prevent leaks during the water bath baking.
- Make the Crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture is evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool while preparing the filling.
- Prepare the Filling: Beat the softened cream cheese and 3/4 cup sugar until smooth and creamy. Add sour cream, then eggs one at a time, mixing gently. Stir in vanilla extract and lemon zest, mixing just until combined to avoid excess air incorporation.
- Assemble and Bake: Pour the filling over the cooled crust and smooth the top. Place the springform pan inside a large roasting pan and pour hot water halfway up the sides to create a water bath. Bake for 55 to 65 minutes, until the edges are set but the center is slightly jiggly.
- Cool Cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove it from the oven, let cool to room temperature, and chill in the refrigerator for at least 4 hours or overnight.
- Make the Blackberry Sauce: In a saucepan over medium heat, combine blackberries, 1/4 cup sugar, and lemon juice. Cook until the berries soften. Stir in the cornstarch slurry and cook until the sauce thickens. Cool completely before spooning over the chilled cheesecake.
Notes
- Ensure all filling ingredients are at room temperature for a smoother cheesecake texture.
- The blackberry sauce can be strained for a seedless topping if preferred.
- This cheesecake freezes well for up to 2 months.
