Blackberry Cheesecake

introduction

This Blackberry Cheesecake makes a nice dessert for a small crowd. It tastes rich and fresh. You can use simple tools and few steps. Try it after a warm meal or on a cool day. See a similar small cake idea at apple crisp mini cheesecakes.

why make this recipe

You make this recipe when you want a sweet, creamy cake with real fruit. It looks nice on a plate and feels special. The fresh blackberries add a tart bite that balances the sweet cream. If you like fruit and cream together, try a fruit twist like blueberry cheesecake swirl cookies for another idea.

how to make Blackberry Cheesecake

You will mix a crumb crust and a smooth cheese mix. You will bake it slow and cool it well. You will top it with warm jam. For a change in crust or bake time, see caramel apple cheesecake bars 2.

Ingredients :

• 2 cups crushed graham crackers
• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 4 packages (8 oz each) cream cheese, softened
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 cup fresh blackberries
• 1/4 cup blackberry jam

Directions :

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix crushed graham crackers and melted butter. Press the mix into the bottom of a springform pan to make the crust.
3. In another bowl, beat the cream cheese and sugar until smooth.
4. Add the vanilla. Mix well. Add the eggs one at a time. Mix after each egg.
5. Fold in the sour cream and fresh blackberries with care.
6. Pour the cheesecake batter over the crust in the springform pan.
7. Bake for 50 to 60 minutes, or until the center is set but still a bit wobbly.
8. Take the cake out of the oven. Let it cool, then chill in the fridge for at least 4 hours.
9. Warm the blackberry jam and pour it over the chilled cheesecake before you serve.
   For a crust tweak or a bar form, you can read caramel apple cheesecake bars 3.
   
   

how to serve Blackberry Cheesecake

Cut the cake with a sharp knife for clean slices. Serve chilled. Add a few fresh blackberries on top if you like. A small dollop of whipped cream fits well. For a different serve style, see caramel apple cheesecake bars.

how to store Blackberry Cheesecake

Cover the cake with foil or put it in a cake box. Keep it in the fridge. Eat within 3 to 4 days for best taste. Do not leave it at room heat for more than two hours.

tips to make Blackberry Cheesecake

• Use room temperature cream cheese for a smooth batter.
• Beat just until smooth; do not add too much air.
• Fold in the blackberries gently to keep them from breaking.
• Chill the cake well before you add the jam top.
• For less sugar, cut the sugar by one quarter and taste.
  You can also try small changes from other cheesecake ideas for more ideas.

variation (if any)

• Make a plain cheesecake and add a fresh blackberry sauce on top.
• Use mixed berries instead of only blackberries.
• Swap sour cream for Greek yogurt for a tangy touch.

FAQs (minimum three FAQ)

Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them well before you fold them in.

Q: Do I need a springform pan?
A: A springform pan makes it easy to remove the cake. You can use a regular pan, but line it with foil for easy lift-out.

Q: Why is the top cracked sometimes?
A: Crack can come from over-baking or too much air in the batter. Bake until the center is just set and beat the cheese mix gently.

Q: Can I make this ahead?
A: Yes. You can bake a day ahead and chill it overnight.

Q: How do I warm the jam?
A: Heat a little in a small pan or microwave in short bursts until pourable.

Conclusion

For a full step-by-step note and another clear write-up, see the detailed recipe at Blackberry Cheesecake – Cookie Dough and Oven Mitt.

Blackberry Cheesecake

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• Author: olivia
• Total Time: 240 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A rich and creamy blackberry cheesecake topped with warm blackberry jam, perfect for dessert after a meal.

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Ingredients

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• 2 cups crushed graham crackers
• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 4 packages (8 oz each) cream cheese, softened
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 cup fresh blackberries
• 1/4 cup blackberry jam

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Instructions

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix crushed graham crackers and melted butter. Press the mix into the bottom of a springform pan to make the crust.
3. In another bowl, beat the cream cheese and sugar until smooth.
4. Add the vanilla. Mix well. Add the eggs one at a time, mixing after each addition.
5. Fold in the sour cream and fresh blackberries carefully.
6. Pour the cheesecake batter over the crust in the springform pan.
7. Bake for 50 to 60 minutes, or until the center is set but still a bit wobbly.
8. Take the cake out of the oven, let it cool, then chill in the fridge for at least 4 hours.
9. Warm the blackberry jam and pour it over the chilled cheesecake before serving.

Notes

Use room temperature cream cheese for a smooth batter. For less sugar, cut the sugar by a quarter and taste.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 350mg
• Fat: 23g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 95mg