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
Scale
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.
