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Blackberry Cheesecake

Blackberry Cheesecake

Indulge in the rich and creamy delight of a Blackberry Cheesecake that balances the tanginess of cream cheese with the sweet and slightly tart flavor of blackberries. This dessert is perfect for special occasions or a decadent treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 saucepan
  • 1 blender or food processor
  • 1 cooling rack

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter Melted.
  • ¼ cup granulated sugar For the crust.
  • 24 oz cream cheese Softened.
  • 1 cup granulated sugar For the filling.
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh blackberries For the filling.
  • 1 cup fresh blackberries For the topping.
  • ¼ cup granulated sugar For the topping.
  • 2 teaspoon cornstarch
  • ½ cup water

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar to form the crust mixture. Mix until evenly combined.
  • Press the crumb mixture firmly into the bottom of the springform pan to create an even layer. Bake in the preheated oven for 10 minutes, then remove and allow to cool.
  • In a large bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth and creamy.
  • Add the eggs, one at a time, mixing on low speed after each addition until just combined. Stir in the vanilla extract.
  • Gently fold in the 2 cups of blackberries into the cream cheese mixture.
  • Pour the filling over the cooled crust in the springform pan. Bake for 40 minutes or until the center is set but still slightly jiggly.
  • Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
  • While the cheesecake cools, prepare the topping. In a small saucepan, combine the 1 cup of blackberries, ¼ cup sugar, cornstarch, and water. Cook over medium heat, stirring gently until the mixture has thickened and the blackberries have softened (about 5 minutes). Let cool.
  • Once the cheesecake is completely cooled, remove it from the springform pan and drizzle the blackberry topping over the top. Chill in the refrigerator for at least 4 hours before serving.

Notes

For a smoother cheesecake, make sure the cream cheese is at room temperature before mixing.
You can use a food processor to make the crust by pulsing the graham crackers until fine and then mixing in the butter and sugar.
Feel free to garnish with additional fresh blackberries or whipped cream if desired.