Blackberry Cheesecake Recipe
This decadent blackberry cheesecake is a creamy, flavorful dessert with a buttery graham cracker crust and a stunning blackberry swirl. The cheesecake is made with 32 ounces of cream cheese, balanced with lemon zest and juice, and topped with a homemade blackberry compote for a beautiful and delicious treat.
Ingredients
- Graham Cracker Crust Components
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
- 1 teaspoon coarse kosher salt
- Cheesecake Filling Ingredients
- 1 pound cream cheese room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups cold heavy whipping cream
- 1 envelope unflavored powdered gelatin
- 8 ounces sour cream
- Blackberry Topping Essentials
- 12 oz blackberries
- ¼ cup granulated sugar
- 2 tablespoons water
Instructions
- Preheat the oven to 350°F.
- Mix graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into a 9-inch springform pan and bake for 8-10 minutes.
- Beat cream cheese with powdered sugar until smooth. Add sour cream and vanilla extract, then beat in eggs one at a time.
- Puree 12 oz of blackberries and strain them.
- Pour cheesecake filling into the crust and swirl the blackberry puree into it.
- Bake at 325°F for 55-65 minutes until the center barely jiggles. Cool for 1 hour in the oven, then refrigerate for at least 8 hours before serving.
Notes
- Allow ingredients to reach room temperature before starting to prevent lumps.
- A water bath is recommended to keep the cheesecake moist and avoid cracks.
- Chill for at least 8 hours before serving for the best texture.