Blackberry Cheesecake
This blackberry cheesecake features a creamy filling swirled with tart blackberry puree, nestled in a buttery graham cracker crust, making it a perfect dessert for any occasion.
Ingredients
For the Cream Cheese Filling
- 24 ounces 24 ounces Philadelphia cream cheese, softened At room temperature
- ⅓ cup ⅓ cup sour cream
- 2 cups 2 cups heavy whipping cream For richness
- 1 cup 1 cup granulated sugar
- 3 large 3 large eggs Added one at a time
- 1 teaspoon 1 teaspoon vanilla extract For flavor
- 1 pinch 1 pinch salt To enhance flavor
For the Blackberry Swirl
- 2 cups 2 cups fresh or frozen blackberries Fresh will give better flavor
- 1 tablespoon 1 tablespoon lemon juice To enhance the berry flavor
- ¼ cup ¼ cup sugar To sweeten the blackberries
For the Graham Cracker Crust
- 1 and ½ 1 ½ cups graham cracker crumbs Or golden Oreo crumbs
- ½ cup ½ cup melted butter For binding the crust
- 1 tablespoon 1 tablespoon sugar Optional to sweeten the crust
Instructions
Preparation
- Preheat your oven to 320°F (160°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl and mix well.
- Press the mixture into the bottom of a springform pan evenly and bake for 10 minutes.
Making the Filling
- Beat the cream cheese until light and fluffy, about 2-3 minutes.
- Gradually add the granulated sugar and mix until smooth.
- Add the eggs one at a time, mixing well after each addition. Then, mix in salt, vanilla extract, sour cream, and heavy cream.
Incorporating Blackberries
- In a separate small pot, cook blackberries with sugar and lemon juice over medium heat until softened, then mash them to create a puree.
- Swirl blackberry puree into the cheesecake batter in layers for a marbled effect.
Baking
- Wrap the springform pan in heavy-duty foil and place it in a larger roasting pan.
- Pour hot water into the roasting pan halfway up the sides of the springform pan to create a water bath.
- Bake in preheated oven for 85-90 minutes or until edges are set and center is slightly jiggly.
- After 30 minutes, cover the top loosely with foil to prevent over-browning.
Cooling
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 50 minutes.
- Remove from oven and water bath, then cool to room temperature for 2-3 hours.
- Refrigerate for at least 6 hours or overnight before serving.
Serving Suggestions
- Garnish with fresh blackberries and mint leaves.
- Drizzle homemade blackberry sauce over the cheesecake for added flavor.
- Serve with coffee or dessert wine for a delightful combination.
Notes
This cheesecake is versatile; try using different berries or adding flavors like lemon zest.