blackberry cheesecake recipe
Clara W.Pawel
This stunning dessert features a buttery graham cracker crust with a velvety smooth filling swirled with fresh blackberry puree. Learn how to make this impressive treat using simple techniques for perfect results every time!
Prep Time 30 minutes mins
Cook Time 1 hour hr 10 minutes mins
Cooling Time: 4 hours (minimum) 4 hours hrs
Total Time 5 hours hrs 40 minutes mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 385 kcal
For the Crust:
- 2 cups graham cracker crumbs about 16 full sheets
- 1/3 cup granulated sugar
- 1/2 cup 1 stick unsalted butter, melted
For the Filling:
- 4 packages 8 oz each cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs room temperature
- 1/3 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
For the Blackberry Swirl:
- 2 cups fresh or frozen blackberries thawed if frozen
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Crust:
Preheat oven to 325°F (165°C) and prepare a 9-inch springform pan by wrapping the outside with heavy-duty aluminum foil.
In a bowl, combine graham cracker crumbs and sugar, then stir in melted butter until evenly moistened.
Press mixture firmly into the bottom and 1-inch up the sides of the springform pan.
Bake for 10 minutes, then remove and cool while preparing the filling.
For the Blackberry Swirl:
Combine blackberries, sugar, and lemon juice in a small saucepan over medium heat.
Simmer for 5 minutes, then mash berries with a fork.
Whisk cornstarch with 1 tablespoon water and stir into the blackberry mixture.
Cook for another 2 minutes until thickened, then strain through a fine mesh sieve.
Cool completely before using.
For the Filling:
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and beat until well combined.
Add eggs one at a time, mixing well between each addition.
Mix in sour cream, vanilla extract, lemon zest, and lemon juice.
Pour filling over cooled crust.
Drop spoonfuls of blackberry puree on top and swirl with a knife or toothpick.
Baking and Cooling:
Place the foil-wrapped springform pan in a larger roasting pan and add hot water halfway up the sides.
Bake for 60-70 minutes until the center is almost set but still slightly jiggly.
Turn off oven, crack the door open, and let cheesecake cool in oven for 1 hour.
Remove from oven, run a knife around the edges, and cool completely.
Refrigerate for at least 4 hours or overnight before serving.
Nutrition Information (per serving)
- Calories: 385
- Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 125mg
- Sodium: 290mg
- Carbohydrates: 34g
- Fiber: 1g
- Sugar: 25g
- Protein: 6g
Keyword blackberry cheesecake, creamy blackberry dessert, homemade cheesecake