Blackberry Cheesecake

Here’s a detailed, step-by-step Blackberry Cheesecake recipe with clear directions and helpful tips. This version is a classic baked cheesecake with a buttery graham crust and a fresh blackberry topping.

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Blackberry Cheesecake (Serves 10–12)

🕒 Time

• Prep: 30 minutes

• Bake: 1 hour 10 minutes

• Chill: 4–6 hours (or overnight)

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Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs (about 14 full crackers)

• ½ cup unsalted butter, melted

• 2 tablespoons granulated sugar

• ¼ teaspoon salt

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Cheesecake Filling

• 24 oz (680 g) cream cheese, softened (3 blocks)

• 1 cup granulated sugar

• 1 cup sour cream (room temperature)

• 3 large eggs (room temperature)

• 2 teaspoons vanilla extract

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch (or flour)

• ¼ teaspoon salt

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Blackberry Topping

• 2½ cups fresh or frozen blackberries

• ½ cup sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• 2 tablespoons water

• Optional: ½ teaspoon vanilla extract

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Directions

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1. Prepare the Pan

1. Preheat oven to 325°F (165°C).

2. Grease a 9-inch springform pan.

3. Wrap the outside of the pan tightly with 2 layers of aluminum foil (to prevent leaks in the water bath).

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2. Make the Crust

1. Mix graham cracker crumbs, sugar, salt, and melted butter until evenly combined.

2. Press mixture firmly into the bottom of the pan using the back of a glass.

3. Bake for 10 minutes.

4. Remove and let cool while preparing the filling.

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3. Make the Cheesecake Filling

1. Beat cream cheese on low speed until smooth (avoid whipping air).

2. Add sugar and mix until combined.

3. Mix in sour cream, vanilla, lemon juice, cornstarch, and salt.

4. Add eggs one at a time, mixing gently after each.

5. Pour filling over cooled crust and smooth the top.

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4. Water Bath & Baking

1. Place the springform pan into a large roasting pan.

2. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.

3. Bake for 60–70 minutes, until:

   • Edges are set

   • Center still jiggles slightly

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5. Cool Properly (Very Important!)

1. Turn oven off and crack the door open.

2. Let cheesecake sit inside for 1 hour.

3. Remove and cool completely at room temperature.

4. Refrigerate at least 4 hours, preferably overnight.

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6. Make the Blackberry Topping

1. In a saucepan, combine blackberries, sugar, and lemon juice.

2. Cook over medium heat until berries release juice (about 5–7 minutes).

3. Mix cornstarch with water and stir into berries.

4. Cook until thickened (1–2 minutes).

5. Remove from heat and cool completely.

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7. Assemble

• Spoon cooled blackberry topping over chilled cheesecake.

• Garnish with fresh blackberries if desired.

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Tips for Perfect Cheesecake

✔ Use room-temperature ingredients
✔ Mix on low speed to prevent cracks
✔ Always use a water bath
✔ Chill fully before slicing
✔ Clean knife with hot water between cuts

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Variations

• No-Bake Version: Skip eggs, bake crust only, and set filling with gelatin.

• Chocolate Crust: Use crushed chocolate cookies instead of graham crackers.

• Swirl Style: Swirl some blackberry sauce into the batter before baking.