Blackberry Cheesecake Recipe

Mak Erot

3 min read

·

Apr 05, 2025

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Blackberry Cheesecake Recipe: A Deliciously Decadent Dessert

Are you ready to tantalize your taste buds with a dessert that's both elegant and incredibly delicious? Look no further than this Blackberry Cheesecake recipe. This recipe perfectly blends the creamy richness of a classic New York-style cheesecake with the sweet-tart burst of fresh blackberries. It's guaranteed to be a showstopper at your next gathering!

Ingredients You'll Need:

This recipe is broken down into three sections for easy preparation: the crust, the filling, and the blackberry topping.

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons (3 ounces) unsalted butter, melted

For the Creamy Cheesecake Filling:

• 32 ounces (4 packages) cream cheese, softened to room temperature – This is crucial for a smooth filling!
• 1 ¾ cups granulated sugar
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 cup heavy cream

For the Blackberry Topping:

• 3 cups fresh blackberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice

Instructions: A Step-by-Step Guide to Cheesecake Perfection

Follow these instructions carefully to achieve the perfect blackberry cheesecake texture and flavor.

Making the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup for even distribution.
4. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.

Preparing the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Gradually add the sugar, beating until well combined.
3. Add the flour and salt; mix until just combined.
4. Beat in the vanilla extract.
5. Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to avoid lumps.
6. Gently stir in the heavy cream.

Assembling and Baking the Cheesecake:

1. Pour the cheesecake filling over the cooled crust.
2. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This creates a water bath, preventing cracking.
3. Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
4. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling prevents cracking.
5. Remove the cheesecake from the oven and water bath, and let it cool completely on a wire rack.
6. Once completely cool, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.

Making the Blackberry Topping:

1. While the cheesecake is chilling, gently combine the blackberries, sugar, and lemon juice in a small saucepan.
2. Cook over medium heat, stirring occasionally, until the blackberries have softened and released their juices (about 5-7 minutes).
3. Let the mixture cool completely before spooning it over the chilled cheesecake.

Serving and Storage:

Garnish your delectable blackberry cheesecake with fresh blackberries, a sprig of mint, or a dusting of powdered sugar. Serve chilled and enjoy! Store leftover cheesecake in the refrigerator for up to 3 days.

Tips for Success:

• Room temperature cream cheese is key! This ensures a smooth and creamy filling.
• Don't overbake the cheesecake. A slightly jiggly center is normal and will firm up as it cools.
• The water bath is essential for preventing cracks.
• Let the cheesecake cool slowly to avoid cracking.

This Blackberry Cheesecake is a true masterpiece – a perfect blend of creamy, tangy, and sweet flavors. Enjoy creating this amazing dessert!