Description
This rich and creamy Blackberry Cheesecake features a buttery graham cracker crust, smooth cream cheese filling with fresh blackberries folded in, and a luscious blackberry jam topping. Perfectly baked and chilled to set, this dessert offers a delightful balance of tart berries and sweet cheesecake in each bite.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 tablespoon all-purpose flour
- 1 ½ cups fresh blackberries (divided: 1 cup for filling, ½ cup for topping)
Topping
- 2 tablespoons blackberry jam
- 1 tablespoon water
Instructions
- Preheat and Prepare Crust. Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake it for 10 minutes, then remove from oven and let it cool while you prepare the filling.
- Make the Cheesecake Filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth. Add 1 cup sugar, vanilla extract, and flour, mixing well until fully combined. Then, gradually beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the sour cream until the batter is smooth and creamy. Gently fold in 1 cup of fresh blackberries, taking care not to overmix.
- Assemble and Bake. Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes or until the center is set but still slightly jiggly to the touch.
- Cool the Cheesecake. Once baked, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
- Prepare and Add Topping. In a small saucepan, gently heat the blackberry jam with 1 tablespoon water until melted and smooth, then let cool slightly. Once the cheesecake is chilled, spoon the blackberry glaze evenly over the top and garnish with the remaining ½ cup fresh blackberries.
Notes
- Use room temperature cream cheese, eggs, and sour cream for a smooth, lump-free filling.
- This cheesecake can be made a day ahead and stored covered in the refrigerator for easy entertaining.
- Substitute blackberry topping with other berry jams or fresh fruit preserves to customize flavors.
- For a firmer texture, bake a few extra minutes until the center is almost fully set.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
