EASY TO COOK

🍰🍇 Blackberry Cheesecake 🍇🍰

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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:

  1. Preheat Oven:
  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.