Blackberry Bliss Cheesecake (Printable Version)
Luscious velvety cheesecake with tangy blackberry swirl on crispy graham cracker crust.
# Ingredient List:
→ For the Crust
01 - 7 graham cracker sheets, crushed (about 1.5 cups)
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
→ For the Blackberry Swirl
04 - 1.5 cups fresh or frozen blackberries
05 - 4 tbsp granulated sugar
06 - 2 tsp lemon juice
→ For the Cheesecake Filling
07 - 24 oz cream cheese, softened (3 packages)
08 - 1 cup granulated sugar
09 - 3 large eggs
10 - 1 cup sour cream
11 - 2 tsp vanilla extract
12 - 1 tbsp all-purpose flour
→ For Garnish (Optional)
13 - Fresh blackberries
14 - Fresh mint leaves
15 - Whipped cream
# Directions:
01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line bottom with parchment paper.
02 - Combine crushed graham crackers, melted butter, and 2 tbsp sugar in bowl. Press mixture evenly into pan base. Bake 8 minutes, then set aside to cool.
03 - In small saucepan, combine blackberries, 4 tbsp sugar, and lemon juice. Cook over medium heat 8-10 minutes until berries break down and mixture thickens, stirring frequently. Puree with hand blender, strain through fine mesh sieve to remove seeds. Cool completely.
04 - Using mixer, beat cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla, and flour until just combined.
05 - Pour cheesecake filling over cooled crust. Dollop spoonfuls of blackberry puree over top, then swirl gently with skewer or knife for marbled effect.
06 - Place pan in larger tray filled with hot water to create water bath. Bake 50-60 minutes until center is almost set but slightly wobbly.
07 - Turn off oven, crack door open, let cheesecake cool slowly 1 hour. Remove from oven and refrigerate at least 4 hours or overnight before serving.
08 - Top with fresh blackberries, mint leaves, and whipped cream if desired before serving.
# Expert Tips:
01 -
- The tangy blackberry swirl cuts through all that rich cream cheese goodness in the most perfect way
- That crisp graham cracker crust stays perfectly buttery even after days in the fridge
02 -
- Never open the oven door during baking or your cheesecake might crack from the temperature shock
- The center should still wobble slightly when you take it out because it continues cooking as it cools
03 -
- Run your knife under hot water between slices for the cleanest cuts that show off those gorgeous swirls
- Use at least three layers of heavy foil to prevent any water bath disasters from ruining your crust