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Blackberry Cheesecake

Course Dessert
Prep Time 2 hours
Cook Time 1 hour
Resting Time 6 hours
Servings 12

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.