Blackberry Cheesecake

introduction

This recipe makes a soft, rich cake with fresh blackberries on top. You can make it for a small party or a calm night. It looks nice and tastes sweet and a bit tart. For a small twist try a similar idea like these apple crisp mini cheesecakes for small bits you can share.

why make this recipe

You will like this cake if you want a mild sweet dish that feels special. It uses simple food you can find in a shop. You can make it ahead and keep it in the cold until guests come. The fresh berry note makes it feel light, like some blueberry treats you may enjoy.

how to make Blackberry Cheesecake

You do the crust first, then the cheese mix, then bake. Let the cake cool and then put it in the cold to set. Read each step slow and do not rush the bake time. For a different base idea see this caramel apple cheesecake bars idea.

Ingredients :

• 2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 cup fresh blackberries
• Note: see a similar list for a bar style idea at caramel apple cheesecake bars

Directions :

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, 1/2 cup sugar, and melted butter.
3. Press the mix into the bottom of a 9-inch springform pan.
4. In a large bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth.
5. Add eggs one at a time, mix well after each add.
6. Stir in sour cream until well mixed.
7. Gently fold in the fresh blackberries.
8. Pour the cream cheese mix over the crust in the pan.
9. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
10. Let cool, then put in the fridge for at least 4 hours before you cut and serve.

how to serve Blackberry Cheesecake

Take it from the cold about 15 to 20 minutes before you cut. Use a hot, clean knife for each cut. You can put a few extra blackberries on top. If you want a sweet sauce, warm a few berries and spoon the sauce on the side. For other ways to serve sweet cakes see more cheesecake ideas.

how to store Blackberry Cheesecake

Put the cake in a closed box or wrap it with film. Keep it in the cold. It will stay good for 3 to 5 days. Do not leave it at room heat for long. If you need to keep it longer, cut slices and freeze them in a tight box.

tips to make Blackberry Cheesecake

• Use room warm cream cheese. It will mix smooth and have no lumps.
• Do not over mix after you add the eggs. Mix just until you see no white streaks.
• Tap the pan on the table once to let air come out before bake.
• If the top starts to brown, cover it with foil near the end.
• For another go at a neat bar or tart style, see this idea: caramel apple cheesecake bars.

variation (if any)

You can use frozen blackberries. Thaw and pat dry first. You can swap sour cream for plain yogurt for a small change. You can add a thin lemon zest to give a bright note. For a nut crust, add chopped nuts to the crumbs.

FAQs

Q: Can I use frozen blackberries?
A: Yes. Thaw them and pat them dry so they do not add too much wet.

Q: How do I stop cracks on the top?
A: Do not over mix the batter. Bake at the right temp. Let the cake cool slow in the oven with the door open a bit.

Q: Can I make this ahead?
A: Yes. You can make it a day ahead and keep it in the fridge. It will taste even better.

Q: Can I make mini ones?
A: Yes. Use small pans and cut the bake time.

Q: How long does it keep in the freezer?
A: Wrap slices tight. They keep well for one month.

Conclusion

For more notes and a close idea to try, see this full recipe guide: Blackberry Cheesecake – Cookie Dough and Oven Mitt

Blackberry Cheesecake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: olivia
• Total Time: 240 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A soft, rich cheesecake topped with fresh blackberries, perfect for special occasions or a calm night in.

---

Ingredients

Scale 1x2x3x

• 2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 cup fresh blackberries

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, 1/2 cup sugar, and melted butter.
3. Press the mix into the bottom of a 9-inch springform pan.
4. In a large bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in sour cream until well mixed.
7. Gently fold in the fresh blackberries.
8. Pour the cream cheese mix over the crust in the pan.
9. Bake for 50-60 minutes, or until the center is set but slightly jiggly.
10. Let cool, then put in the fridge for at least 4 hours before you cut and serve.

Notes

Use room temperature cream cheese for a smooth mix. Tap the pan to release air bubbles before baking. If the top starts to brown, cover with foil near the end of baking.

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

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 29g
• Sodium: 320mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 1g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 95mg