Blackberry Cheesecake

5 from 2 votes

You are going to LOVE this blackberry cheesecake! Not only is it surprisingly easy to make, it’s also just as delicious as regular cheesecake, but has a fruity twist to it! Great for celebrations, get-togethers, or just as a special dessert.

Prep Time30

Cook Time1

Chilling time3

Total Time4 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 529kcal

Author: Heather Perine

Ingredients

Crust

14 Graham Crackers
½ cup (1 stick, 113 g) unsalted butter softened and cut into tablespoons
3 tablespoons Granulated sugar

Cheesecake Filling

24 ounces (3 8-ounce packages) Cream Cheese room temperature
1 ½ cups (170 g) Powdered Sugar
1 cup (240 ml) Heavy Cream room temperature
½ cup (57 g) Sour Cream room temperature
2 large Eggs room temperature
1 tablespoon Lemon Juice
1 teaspoon Vanilla extract

Blackberry Sauce

1 ½ cups Blackberries
¼ cup (50 g) Granulated Sugar
2 teaspoons Lemon Juice

Instructions

For the crust

Position a rack in the center of the oven. Preheat the oven to 350℉ (177°C). Spray a 9" springform pan with cooking spray.
Add the graham crackers to a food processor and process until they turn into crumbs.
Add the butter and the sugar to the food processor and process until well combined (about 30-60 seconds).
Press the crust mixture into the springform pan with the bottom of a cup or measuring cup.

For the blackberry sauce

Add the blackberries and lemon juice to the food processor. Process until all of the blackberries are broken down.
Strain the blackberries in a fine mesh strainer, keeping only the liquid (discard the pulp), then stir in the sugar and set aside until needed.

For the cheesecake filling

With an electric mixer (hand mixer or stand mixer with paddle attachment), beat the cream cheese on medium speed for 1-2 minutes until whipped.
Add the powdered sugar and beat to combine. Scrape down the bowl as needed.
Beat in the heavy cream until combined. Add sour cream, eggs, and vanilla and beat until well combined. Scrape down bowl to ensure all ingredients all evenly incorporated.
Pour half of the cheesecake filling on top of the crust and smooth it out with a spatula, then add about ⅓ of the sauce on top and gently swirl, so as to not mess up the crust on the bottom.
Then pour the rest of the cheesecake filling, smooth out, and then pour the rest of the sauce on top and swirl again.
Bake for 50-60 minutes, start checking it at 45 minutes to see if it’s done. You will know when it’s done when the edges are set and only the middle of the cheesecake is jiggly. It will firm up while cooling.
Allow to cool at room temperature for about 1 hour, then cool in the fridge for at least two hours before topping with whipped cream and more berries. Serve and enjoy!

Notes

Transfer any leftover cheesecake into an airtight container. Place a paper towel over the surface before sealing. This prevents condensation. Place in the fridge. Store cheesecake in the fridge for up to 3 days.
You can freeze the whole cheesecake or individual slices. Before freezing, ensure your cheesecake has completely cooled. Freeze for 1 hour, uncovered. This will harden your cheesecake making it easier to wrap and freeze. Wrap with plastic wrap and place in freezer bags, airtight container, or wrap again with aluminum foil. Freeze for up to 3 months. To thaw, move frozen blackberry cheesecake to the fridge. Leave it there overnight.

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