Blackberry Bliss Cheesecake (Printable)
Velvety cheesecake with tangy blackberry swirl on graham cracker crust
# What You’ll Need:
→ Crust
01 - 7 oz graham crackers or digestive biscuits, crushed
02 - 3.5 oz unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Blackberry Swirl
04 - 9 oz fresh or frozen blackberries
05 - 1.75 oz granulated sugar
06 - 2 tsp lemon juice
→ Cheesecake Filling
07 - 24.5 oz cream cheese, softened
08 - 7 oz granulated sugar
09 - 3 large eggs
10 - 0.85 cup sour cream
11 - 2 tsp vanilla extract
12 - 1 tbsp all-purpose flour
→ Garnish
13 - Fresh blackberries
14 - Mint leaves
15 - Whipped cream
# How-to Steps:
01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine crushed graham crackers, melted butter, and sugar in a bowl. Press mixture evenly into the base of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
03 - In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until berries break down and mixture thickens, about 8-10 minutes, stirring frequently. Puree with a hand blender, then strain through a fine mesh sieve to remove seeds. Let cool completely.
04 - Using an electric mixer, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, and flour until just combined. Do not overmix.
05 - Pour cheesecake filling over the cooled crust. Dollop spoonfuls of blackberry puree over the top, then swirl gently with a skewer or knife to create a marbled effect.
06 - Place springform pan in a larger baking tray and fill with hot water to create a water bath. Bake for 50-60 minutes until center is almost set but slightly wobbly.
07 - Turn off oven, crack door open, and let cheesecake cool slowly for 1 hour. Remove from oven and refrigerate for at least 4 hours or overnight before serving.
08 - Before serving, garnish with fresh blackberries, mint leaves, and whipped cream if desired. Run a warm knife around the edge before releasing the springform ring.
# Expert Advice:
01 -
- The contrast between the bright tangy berries and silky smooth cheesecake is absolutely addictive
- Water bath baking creates the most incredibly velvety texture that melts in your mouth
02 -
- Room temperature ingredients are nonnegotiable here, cold cream cheese will never give you that smooth velvety texture you want
- The water bath might seem fussy but it is the difference between a creamy dream and a dry crumbly disappointment
03 -
- The slow cooling in the oven with the door cracked prevents the dramatic temperature shock that causes cracks
- Straining the blackberry puree takes a few extra minutes but gives you that gorgeous smooth swirl instead of a chunky texture