Description
This decadent Blackberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cream cheese filling, and a luscious homemade blackberry topping. Perfect as a summer dessert or for any special occasion, this classic American baked cheesecake combines tart berries with rich, velvety cheesecake for a delightful treat.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
For the blackberry topping:
- 2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Make the crust: Preheat your oven to 325°F (160°C). In a medium bowl, thoroughly mix together the graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until set, then remove and allow to cool completely.
- Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the sugar and continue to beat until the mixture is well combined. Stir in the sour cream and vanilla extract. Add the eggs one at a time, mixing gently and just enough to incorporate each egg; avoid overmixing to keep the filling silky.
- Bake the cheesecake: Pour the prepared filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any trapped air bubbles. Bake in the preheated oven for 50 to 60 minutes, or until the center is set but still slightly jiggly. Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour to prevent cracking.
- Chill the cheesecake: After it has cooled in the oven, cover the cheesecake and refrigerate it for at least 4 hours or overnight to fully set and develop flavor.
- Make the blackberry topping: In a small saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook for 5 to 7 minutes until the berries release their juices and soften. Stir in the cornstarch slurry and cook for an additional 1 to 2 minutes, or until the sauce thickens. Remove from heat and let cool completely.
- Serve: Spoon the cooled blackberry topping over the chilled cheesecake just before serving. Enjoy this rich and fruity dessert!
Notes
- For a beautiful blackberry swirl effect, gently fold some of the blackberry sauce into the cheesecake filling before baking.
- Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.
