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Blackberry Cream Cheesecake

Blackberry Cream Cheesecake: The Ultimate Decadent Dessert

Indulge in the rich and tangy flavors of a Blackberry Cream Cheesecake. Perfect for any occasion, this dessert is creamy, dreamy, and unforgettable. Try it today!
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Prep Time: 20 minutes
Cook Time: 1 hour
Chilling Time: 4 hours
Total Time: 5 hours 20 minutes
Servings: 12 pieces
Calories: 390kcal
Cost: $15

Equipment

  • Mixer or whisk
  • Springform pan
  • Saucepan
  • Foil for water bath
  • Glass or measuring cup for pressing crust

Ingredients

  • 1 cup graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
  • ½ cup blackberry purée (blended blackberries, strained)
  • 1 cup fresh blackberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  • Preheat your oven to 325°F (163°C).
  • Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand, then press into the bottom of a springform pan.
  • Bake for 10 minutes and let it cool.
  • In a large bowl, beat cream cheese and sugar until smooth; add vanilla and eggs one at a time, followed by sour cream and heavy cream.
  • Gently fold in blackberry purée and pour the filling over the crust.
  • Bake cheesecake in a water bath at 325°F (163°C) for 50–60 minutes, then let cool in the oven with the door slightly open for an hour.
  • Cook fresh blackberries, sugar, and lemon juice in a saucepan over medium heat; add cornstarch mixture to thicken.
  • Once cheesecake has chilled for at least four hours, spread the blackberry topping over it and garnish with fresh blackberries before serving.

Notes

To save time, make the cheesecake the night before serving. If you don't have blackberries, raspberries or blueberries can be used for a similar flavor. For dairy-free options, substitute cream cheese and heavy cream with dairy-free alternatives. To store leftovers, cover with plastic wrap or store in an airtight container in the fridge for up to five days.

Nutrition

Calories: 390kcal | Carbohydrates: 36g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 280mg | Potassium: 165mg | Fiber: 1g | Sugar: 16g | Vitamin A: 900IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 0.7mg
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