This blackberry cheesecake is calling…no, screaming your name! If blackberries or any other berries are your favorite fruit, then this cheesecake needs to be on my baking agenda ASAP! The ingredients are simple, but the flavors are out of this world!
Blackberry CheesecakeCourse: DessertDifficulty: Easy
- For The Crust:
Graham crackers crumbs – 1 ¼ cup
Unsalted butter, melted – 6 tablespoons
Granulated sugar – 3 tablespoons
Salt – 1/8 teaspoon
Cinnamon powder – ½ teaspoon
- For The Filling:
Cream cheese, full fat, at room temperature – 24 ounces
Sour cream, full fat – 1 cup
Granulated sugar – 1 cup
Eggs, large – 3
Vanilla extract – 1 teaspoon
- For The Blackberries Sauce:
Fresh blackberries, 12 ounces
Granulated sugar – 2 tablespoons
- Start by preheating the oven to 350 F.
- Line a 9 inches springform pan and grease it with some butter then place it aside.
- To make the blackberries sauce, place the blackberries in a food processor then blend until they become smooth. Pour the blackberries into a fine-mesh sieve and strain them until you get 1 cup of liquid.
- Add the sugar to the blackberries puree then stir it well and place it aside.
- Place the graham crackers in a food processor until they become finely ground. Pour them into a large mixing bowl, then add in the cinnamon powder with sugar, butter, and salt then mix them well until the mixture becomes like wet sand.
- Transfer the mixture to the greased pan, then press it down firmly until it covers the whole bottom, rises, and reaches about 1 inch on the sides of the pan.
- To prepare the cheesecake filling, place the cream cheese with sugar in a large mixing bowl, then beat them with a mixer or stand mixer until they become smooth.
- Mix in the vanilla extract, with sour cream, and salt until the mixture becomes creamy.
- Add the eggs gradually one at a time while mixing until the mixture becomes smooth and creamy.
- Spoon half of the cheesecake filling into the cheesecake pan then spread on top of the crust.
- Drizzle half of the blackberries puree on top of it, then use a knife to gently create swirls in it without touching the crust.
- Pour the remaining cheesecake filling on top, and spread it over the puree swirls until it covers the top completely, then drizzle the remaining blackberries puree on top and create swirls in it with the tip of a knife.
- Place the cheesecake in the oven then bake it for 55 to 66 minutes until the cheesecake becomes golden brown, and if you insert a toothpick in it, it comes out almost clean.
- Once the cheesecake is done, please it aside and let it cool down completely on the kitchen counter.
- Cover the cheesecake loosely with plastic wrap then let it sit in the fridge overnight.
- On the next day, garnish your cheesecake with your favorite toppings then service it and enjoy!
8 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 25.39g 127%
- Cholesterol 191.85mg 64%
- Sodium 374.41mg 16%
- Amount Per Serving% Daily Value *
- Potassium 242.97mg 7%
- Total Carbohydrate
- Dietary Fiber 2.31g 10%
- Sugars 39.79g
- Protein 9.13g 19%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- If you don’t have a food processor to ground the biscuits, you can simply put them in a ziplock bag, then run over it a rolling pin several times until the biscuits are crushed.
- If you are not a fan of graham crackers, you can use digestive biscuits instead.
- To make sure that your cheesecake sets properly when you bake it, you need to place all your ingredients on the kitchen counter and let them sit for hours until they become at room temperature.
- If you don’t have vanilla extract, simply use vanilla bean paste, it will taste great.
How Can I Store Blackberry Cheesecake?
You can store this blackberry cheesecake in the fridge for up to 4 days. If your cheesecake is already sliced, then you simply have to wrap the slices in a plastic wrap gently and cover them with foil, then put them in a heavy container. If your cheesecake is not sliced, then you just have to wrap it with plastic wrap and cover it completely with a piece of foil, then you can freeze it.
If it’s sliced, the slices will be good for up to 4 weeks, if it is not sliced then the cheesecake could last you up to 2 months. To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve it the next day, make sure to place it in the fridge at night so it can have enough time to thaw.
Why Didn’t My Blackberry Cheesecake Set?
If you baked your cheesecake for the time mentioned above and it didn’t set and it continues to juggles slightly, it’s completely normal. It will set after it cools down. However, if it jiggles a lot, then you can simply bake it longer because temperatures differ from one oven to another. If it starts to turn brown, you can simply cover it loosely with a piece of foil. This will enable it to bake without affecting its color.
Can I Make A Smaller Version or Individual Portions of Blackberry Cheese?
You can make a smaller version of this cheesecake by simply halving the ingredients, but please be careful when baking it, if you want to make individual small blackberry cheesecakes or a smaller cheesecake, you need to pay attention to the oven because they will bake quickly and I think you will need to increase the ingredients for the crust to be able to make the individual cheesecake. I haven’t tried it yet, so I can’t confirm the exact measurements for both, but I’m sure they will turn out amazing.
Another stunning and delicious cheesecake to add to your list. It’s decadent and rich, but also light at the same time. The perfect cheesecake to greet the summer with your family and friends.