Description
This decadent Blackberry Cheesecake recipe features a buttery graham cracker crust, creamy and smooth cheesecake filling, and a vibrant blackberry swirl topping. Finished with homemade whipped cream and fresh blackberries, this dessert is perfect for special occasions or anytime you crave a sweet, fruity treat.
Ingredients
Scale
For the Crust:
- 1 1/4 cup Graham Cracker Crumbs
- 6 Tablespoons Butter, melted
- 1/4 cup Sugar
For the Cheesecake:
- 32 ounces Cream Cheese, room temperature
- 1 1/2 cups Sugar
- 1/2 cup Sour Cream
- 4 Large Eggs
- 1 Tablespoon Vanilla Extract
- 1/2 teaspoon Salt
For the Blackberry Swirl:
- 2 1/2 cups Blackberries (fresh or frozen)
- 1/2 cup Sugar
- 1 teaspoon Lemon Juice
- 1/2 teaspoon Lemon Zest
- 1/2 teaspoon Cornstarch
Topping:
- 3/4 cup Heavy Cream
- 1/3 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- Blackberries, fresh, for garnishing
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C) and spray a 9-inch springform pan with non-stick cooking spray. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom and slightly up the sides of the prepared pan. Bake the crust for 10 minutes, then allow it to cool completely.
- Make the Blackberry Swirl: In a saucepan, combine 2 1/2 cups of blackberries with lemon juice, lemon zest, and sugar. Cook over medium heat for about 20 minutes, mashing the berries occasionally to release their juices. Remove from heat and strain through a fine mesh strainer to remove seeds. Return the strained mixture to the saucepan. In a separate bowl, mix 1/4 cup of the sauce with cornstarch until combined, then stir this back into the saucepan. Bring the mixture to a boil briefly and then remove from heat.
- Prepare the Cheesecake Filling: Beat room temperature cream cheese until light and fluffy, about 3-4 minutes. Gradually add sugar and beat until smooth, scraping down the sides to ensure even mixing. Mix in sour cream thoroughly. Add eggs one at a time, mixing after each addition, then add vanilla extract and salt. Stir until smooth but avoid overmixing to prevent cracks during baking.
- Assemble the Cheesecake: Pour half of the cheesecake batter into the cooled crust. Spoon half of the blackberry swirl over the batter and use a knife to gently swirl the mixture to create a marbled effect. Pour the remaining batter over the top, then add the remaining blackberry sauce and swirl gently again.
- Prepare Water Bath and Bake: Wrap the bottom of the springform pan with foil to prevent water leakage. Place the pan in a larger roasting pan and pour hot water into the larger pan until it reaches about 1 inch up the side of the springform pan. Bake the cheesecake for 1 1/2 hours at 325°F (163°C). The center should jiggle slightly when done—if it’s fully jiggly, continue baking a bit longer.
- Cool the Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to avoid cracks. Then remove the cheesecake from the water bath and refrigerate it for at least 6 hours, preferably overnight, to allow it to set fully.
- Make the Whipped Cream Topping: When ready to serve, chill a mixing bowl and beaters in the refrigerator for 20 minutes for best results. Beat heavy cream until it begins to thicken, then add powdered sugar and vanilla extract. Continue beating until stiff peaks form.
- Decorate and Serve: Pipe or spread the whipped cream around the edges of the cheesecake and garnish with fresh blackberries. Slice and enjoy your beautifully swirled blackberry cheesecake!
Notes
- Store the cheesecake in an airtight container in the refrigerator for up to 4-5 days.
- You can freeze the cheesecake for up to 2 months but add the whipped cream topping only after thawing.
- Chilling the mixing bowl and beaters before whipping cream helps achieve stiff peaks more easily.
- Avoid overmixing the cheesecake batter to prevent cracking during baking.
- Do not overbake, as it can cause the cheesecake to crack.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 430
- Sugar: 34g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 115mg
