Blackberry Cheesecake
Indulge your sweet tooth with this luscious Blackberry Cheesecake, a dessert that combines rich, creamy textures with the vibrant sweetness of freshly made blackberry topping. Featuring a buttery graham cracker crust, this decadent cheesecake gets its silky smoothness from a blend of cream cheese and sour cream, while the fresh blackberries add a tangy, fruity contrast that perfectly balances each bite. Baked to perfection and finished with a glossy berry compote, this cheesecake is as stunning as it is delicious. Ideal for special occasions or anytime you crave a show-stopping dessert, this easy-to-follow recipe is designed to impress. Whether as a centerpiece for your next gathering or a treat for yourself, this homemade blackberry cheesecake is a true delight!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 3 Large eggs
- 2 cups Fresh blackberries
- 1 tablespoon Granulated sugar (for topping)
- 2 tablespoons Water
- 1 teaspoon Cornstarch
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until well combined.
Beat in the eggs one at a time, mixing just enough to incorporate each egg. Avoid overmixing.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 50 to 60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake remain inside with the door slightly open for 1 hour to cool gradually.
In a small saucepan, combine fresh blackberries, 1 tablespoon of sugar, 2 tablespoons of water, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the blackberries soften, about 5 minutes.
Remove the saucepan from heat and let the blackberry topping cool to room temperature.
Once the cheesecake has fully cooled, spread the blackberry topping evenly over the cheesecake.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, for the best texture and flavor.
Carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy!
Nutrition Facts
Calories |
4639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.2 g | 459% | |
| Saturated Fat | 214.9 g | 1074% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1581 mg | 527% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 325.5 g | 118% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 291.9 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1171 mg | 90% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1378 mg | 29% | |
*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.
