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Blackberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 24 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 6 hours (includes chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This decadent Blackberry Cheesecake features a buttery graham cracker crust, a creamy cream cheese filling, and a luscious homemade blackberry topping. Baked to perfection, this classic American dessert is perfect for any occasion and can be prepared ahead of time for convenience.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar

Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour

Blackberry Topping

  • 2 cups fresh blackberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  2. Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup of sugar and vanilla extract, mixing until combined. Add the eggs one at a time, beating well after each addition to fully incorporate. Mix in the sour cream and flour until just blended, careful not to overmix.
  3. Bake the cheesecake: Pour the cream cheese filling over the cooled crust and smooth the surface. Bake at 325°F (163°C) for 50–60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and crack the door open; let the cheesecake cool inside the oven for 1 hour to prevent cracking.
  4. Prepare the blackberry topping: While the cheesecake cools, combine blackberries, 1/4 cup sugar, and lemon juice in a saucepan over medium heat. Cook until the berries break down, approximately 5–7 minutes. Stir in the cornstarch slurry and cook for another minute until thickened. Remove from heat and allow the topping to cool completely.
  5. Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight to fully set. Before serving, spoon the cooled blackberry topping evenly over the cheesecake slices.

Notes

  • You can substitute frozen blackberries if fresh are unavailable; thaw and drain them completely before using.
  • For a firmer crust, bake it for an additional 5 minutes before adding the filling.

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