Description
This luscious Blackberry Cheesecake features a buttery graham cracker crust, creamy smooth cheesecake filling, and a vibrant homemade blackberry sauce swirled on top. This classic dessert is baked in a water bath to create a silky texture and perfectly set edges with a delightfully jiggly center. Perfect for gatherings and special occasions, it showcases the sweet-tart flavors of fresh blackberries balanced with a tang of lemon and vanilla.
Ingredients
Scale
For the Crust:
- 1 ½ cups (180g) graham cracker crumbs or Oreo crumbs
- 5 tablespoons (75g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
For the Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) sour cream or heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Blackberry Sauce:
- 1 ½ cups (200g) fresh or frozen blackberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, combine the graham cracker or Oreo crumbs with melted butter and sugar. Mix until evenly coated. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan using a glass to smooth out the surface. Bake for 8-10 minutes, then set aside to cool while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and free of lumps. Gradually add sugar and mix well. Add the eggs one at a time, blending after each addition. Stir in sour cream, vanilla extract, and lemon juice, mixing gently just until combined to avoid overmixing the batter.
- Prepare the Blackberry Sauce: In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Cook for about 10 minutes until the berries release their juices and the sauce thickens. Strain through a fine mesh sieve to remove seeds. If a thicker consistency is desired, add the cornstarch slurry and simmer for an additional minute while stirring.
- Assemble the Cheesecake: Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula. Drizzle the prepared blackberry sauce over the filling and use a skewer or knife to swirl it to create a marbled effect.
- Bake the Cheesecake: Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Chill: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then refrigerate the cheesecake for at least 6 hours or overnight to fully set.
- Serve and Enjoy: Remove the cheesecake from the springform pan. Garnish with fresh blackberries, whipped cream, or extra blackberry sauce as desired. Slice and serve chilled for the best flavor and texture.
Notes
- Room temperature cream cheese and eggs ensure a smooth batter without lumps.
- Using a water bath during baking prevents cracking and helps achieve a creamy texture.
- Swirling the blackberry sauce into the filling creates an attractive marbled effect.
- Refrigerate for a minimum of 6 hours to allow the cheesecake to set properly for clean slicing.
- Fresh or frozen blackberries can be used; if frozen, defrost before cooking the sauce.
- For a thicker sauce, do not skip the cornstarch slurry step.
- If you prefer a dairy-free version, substitute cream cheese and sour cream with suitable plant-based alternatives.
