Description
Blackberry cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust and a luscious cheesecake filling swirled with vibrant blackberry sauce. Perfect for summer gatherings, holidays, or any time you want a fruity, indulgent treat.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the blackberry sauce:
- 2 cups fresh or frozen blackberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool.
- Make the blackberry sauce: In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Cook the mixture, stirring occasionally, until the berries break down and release their juices, about 5 to 7 minutes. Stir in the cornstarch slurry and cook for another 2 to 3 minutes until the sauce thickens. Remove from heat and allow it to cool completely.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and flour, mixing until well combined. Beat in sour cream and vanilla extract. Add eggs one at a time, mixing just until incorporated after each addition to maintain a smooth texture.
- Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled blackberry sauce over the batter and gently swirl using a knife to create a marbled effect. Pour the remaining batter on top, then add spoonfuls of the remaining blackberry sauce and swirl again for a decorative finish.
- Bake the cheesecake: Bake in the preheated oven for 55 to 65 minutes, or until the center is nearly set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill the cheesecake: After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours or preferably overnight to allow it to set completely.
- Serve: For best slicing, use a sharp knife dipped in hot water and wiped clean between cuts. Optionally, garnish with fresh blackberries and whipped cream before serving for an elegant presentation.
Notes
- For clean slices, dip your knife in hot water and wipe it clean between cuts.
- If you prefer a smoother blackberry sauce, strain it to remove seeds.
- Garnish with fresh blackberries and whipped cream for a visually appealing finish.
