This luscious Blackberry Cheesecake features a creamy, rich filling with a vibrant blackberry swirl, all set on a buttery graham cracker crust. It’s a show-stopping dessert perfect for any special occasion.
📋 Ingredients:
For the Crust:
- 🍪 2 cups graham cracker crumbs
- 🧈 1/4 cup granulated sugar
- 🧈 1/2 cup unsalted butter, melted
For the Blackberry Swirl:
- 🍇 1 1/2 cups fresh or frozen blackberries
- 🍬 1/4 cup granulated sugar
- 🍋 1 tablespoon lemon juice
- 🌿 1 teaspoon cornstarch
- 💧 1 tablespoon water
For the Cheesecake Filling:
- 🧀 32 oz cream cheese, softened
- 🍬 1 1/4 cups granulated sugar
- 🥛 1/4 cup sour cream, room temperature
- 🥛 1/4 cup heavy cream, room temperature
- 🌿 2 teaspoons vanilla extract
- 🥚 4 large eggs, room temperature
📝 Directions:
- Preheat Oven:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
- Make the Blackberry Swirl:
- In a small saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the blackberries break down and release their juices, about 5-7 minutes.
- In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the blackberry mixture and cook for another 1-2 minutes, until thickened.
- Remove from heat and strain the mixture through a fine mesh sieve to remove seeds. Let cool to room temperature.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and beat until well combined.
- Mix in the sour cream, heavy cream, and vanilla extract until smooth.
- Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful not to overmix.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the cooled crust.
- Drop spoonfuls of the blackberry sauce over the filling and gently swirl with a knife or toothpick.
- Pour the remaining cheesecake filling over the top and repeat with the remaining blackberry sauce, creating a swirl pattern.
- Bake:
- Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Chill:
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Serve:
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slice and serve your delicious Blackberry Cheesecake. Enjoy!
Preparation time: 30 minutes
Cooking Time: 70 minutes
Total Time: 6 hours (including cooling and chilling time)
Servings: 12 servings
Calories: 450 kcal per serving
💡 Notes:
- For a smoother filling, make sure all your ingredients are at room temperature before mixing.
- You can use other berries like raspberries or blueberries for a different flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.