The Best Blackberry Cheesecake Recipe Ever!
A lusciously smooth, tangy dessert swirled with fresh blackberry compote. This blackberry cheesecake recipe features a buttery graham cracker crust and a velvety filling you’ll love, perfect for dinner parties and sweet indulgences.
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Roasting tray for water bath
- Saucepan
Ingredients
- For the Crust:
- o 1½ cups graham cracker crumbs
- o 5 tablespoons melted butter
- o Pinch of salt
- For the Filling:
- o 32 ounces cream cheese softened
- o 1 cup granulated sugar
- o 4 large eggs room temperature
- o 1 cup sour cream
- o 1 teaspoon vanilla extract
- For the Blackberry Swirl:
- o 2 cups fresh or frozen blackberries
- o 1 tablespoon sugar from the 1 cup
- o 1 tablespoon cornstarch or flour
(Optional) 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest for a lemony twist
Instructions
- Prepare the Crust:
- o Mix graham cracker crumbs, melted butter, and salt.
- o Press into springform pan and bake at 350°F (175°C) for 8–10 minutes. Let cool.
- Blackberry Mixture:
- o In a saucepan, cook blackberries, sugar, and cornstarch until soft. Mash lightly and cool.
- Cheesecake Batter:
- o Beat softened cream cheese on low speed.
- o Add sugar, then sour cream, vanilla, and eggs one at a time.
- o Combine until smooth.
- Swirl and Bake:
- o Pour half the batter over the crust, swirl in half the blackberry mix.
- o Add remaining batter and swirl in the rest of the blackberry compote.
- o Bake at 325°F (160°C) in a water bath for 50–60 minutes.
- Cool and Serve:
- o Let the cheesecake cool in the oven with the door ajar for 1 hour, then at room temperature for 30 minutes.
- o Chill at least 4 hours before slicing.
Notes
- For best results, use a water bath and avoid overmixing to keep the cheesecake free of cracks.
- Allergen Alert: Contains dairy and eggs.