Description
This Blackberry Cheesecake features a creamy cream cheese filling swirled with a fresh blackberry puree atop a buttery graham cracker crust. Baked to perfection with a water bath to ensure a smooth, velvety texture, this American classic dessert is perfect for summer and berry lovers.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter (melted)
For the Filling:
- 3 (8 oz) blocks cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
For the Blackberry Swirl:
- 1 1/2 cups fresh or frozen blackberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water
Instructions
- Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil to prevent any leaks during baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove and set aside to cool.
- Cook Blackberry Puree: In a saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook until the berries break down, approximately 5 to 7 minutes. Stir in the cornstarch slurry and continue cooking for about 1 minute until thickened. Strain through a fine mesh sieve to remove seeds and set the puree aside to cool.
- Make Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add sugar and mix until combined. Beat in the sour cream, lemon juice, and vanilla extract. Add eggs one at a time, mixing on low speed after each addition to avoid overmixing.
- Assemble Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Spoon dollops of the blackberry puree over the top and gently swirl using a knife to create a marbled effect.
- Bake in Water Bath: Place the springform pan inside a larger baking pan and add hot water to come halfway up the sides of the springform pan (water bath). Bake for 50 to 60 minutes until the center is just set and slightly jiggly.
- Cool and Chill: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Then remove from the oven, discard the water bath, and chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Notes
- For extra flavor, reserve some blackberry puree to drizzle on the cheesecake just before serving.
- This cheesecake can be prepared up to 2 days in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
