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Classic Blackberry Cheesecake Recipe: Silky, Smooth & Swirled

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
Cook Time 1 hour 10 minutes
Cooling Time: 4 hours (minimum) 4 hours
Total Time 5 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 385 kcal

Ingredients
  

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

Instructions
 

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.

Notes

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