This Blackberry Cheesecake combines a buttery graham cracker crust with a rich cheesecake swirled with tangy blackberry sauce. It’s perfect for any occasion, offering a satisfying crunch with every creamy, fruity bite.
Blackberry Cheesecake
Ingredients
**Blackberry Sauce:**
- – 4 cups fresh or frozen blackberries 1.5 lbs
- – 1/2 cup granulated sugar
- – 1 tablespoon lemon juice
- – 3 teaspoons cornstarch
- – 1 1/2 tablespoons water
**Graham Cracker Crust:**
- – 1 1/2 cups graham cracker crumbs
- – 1/4 cup brown sugar
- – 6 tablespoons unsalted butter melted
**Cheesecake Batter:**
- – 4 packages 8 oz each cream cheese, softened
- – 1 1/3 cups granulated sugar
- – 1/2 cup sour cream
- – 4 large eggs room temperature
- – 1 tablespoon vanilla extract
- – 1/2 teaspoon salt
**Blackberry Whipped Cream:**
- – 1 cup heavy whipping cream
- – 2 tablespoons powdered sugar
- – 2 tablespoons blackberry sauce
Instructions
**Blackberry Sauce:**
- In a medium saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally for 10 minutes, crushing the berries as they cook.
- If needed, add water to prevent sticking.
- Mix cornstarch and water until smooth, then add to the berry mixture. Cook for 2 more minutes until thick.
- Strain the sauce to remove seeds, pressing to extract as much liquid as possible. You should have about 1 cup of sauce. Reserve 2 tablespoons for whipped cream.
**Graham Cracker Crust:**
- Preheat the oven to 325°F.
- Process graham crackers into fine crumbs, then mix with brown sugar.
- Add melted butter and combine.
- Press the mixture into the bottom of an 8” or 9” springform pan. Bake for 10 minutes, then let cool.
**Cheesecake Batter:**
- Grease the sides of the pan.
- Beat cream cheese for 3 minutes until creamy. Add sugar and beat for 2 more minutes, scraping the bowl as needed.
- Mix in sour cream. Add eggs one at a time, mixing until combined. Add vanilla and salt with the last egg.
- Pour one-third of the batter into the crust. Spoon one-third of the blackberry sauce on top and gently swirl.
- Repeat layers, finishing with a swirl of sauce on top.
- Wrap the bottom of the pan with foil and place in a larger roasting pan. Add hot water to create a water bath.
- Bake at 325°F for 60-75 minutes until slightly jiggly in the center. Turn off the oven and let the cheesecake sit for 1 hour.
- Remove from the oven and cool completely. Refrigerate for at least 6 hours before serving.
**Blackberry Whipped Cream:**
- In a large bowl, combine heavy cream, powdered sugar, and reserved blackberry sauce.
- Whip until stiff peaks form, about 3 minutes.
- Pipe onto chilled cheesecake and garnish with fresh blackberries if desired.
Notes
**Storage:**
- Store cheesecake in the fridge for up to 5 days in an airtight container.
- For longer storage, freeze for up to 2 months. Wrap tightly in plastic wrap and place in an airtight container.
Notes:
- If using a convection oven, bake at 300°F.
- Use an oven thermometer to ensure accurate temperature for best results.
- For mini cheesecakes, use cupcake tins and bake for about 25 minutes. No water bath needed.