Blackberry Cheesecake

Cheesecake is a classic dessert that can certainly be enjoyed as-is, but the addition of fresh fruit will instantly take it to the next level. This blackberry cheesecake recipe in particular offers sweet, summery flavor in every bite, thanks to the fresh berries that are baked into the top of every slice.

Although juicy blackberries are in season during the summer months, you can often still find them in grocery stores outside of that time window. This cheesecake recipe follows a traditional method that uses a classic graham cracker crust as the base. Before baking the filling, fresh blackberries and a sprinkle of sugar are added on top, resulting in a beautiful design and pops of berry sweetness.

Ingredients for Blackberry Cheesecake

• Graham crackers: Graham crackers are pulsed in the food processor to make graham cracker crumbs. These serve as the base for the graham cracker crust.
• Sugar: Granulated sugar adds a touch of sweetness to both the crust and the filling. It’s also sprinkled over the blackberries before baking, which sweetens them slightly and adds to the beautiful presentation.
• Butter: Melted butter serves as the “glue” that keeps the graham cracker crumbs bound together. You can melt the butter over the stovetop or in the microwave.
• Cream cheese: You can’t make cheesecake without cream cheese. The key to a smooth filling is starting with softened cream cheese (as opposed to cream cheese straight from the fridge) to avoid any lumps and bumps.
• Eggs: Eggs are key to helping a cheesecake rise while baking. To make it easier to incorporate them into the filling, start with room temperature eggs.
• Sour cream: Sour cream makes for a smoother, fluffier texture in a cheesecake. It also adds a touch of a tangy flavor, which pairs wonderfully with this cheesecake with blackberries.
• Lime juice and zest: A touch of citrus can go a long way. Apply the same tips for zesting a lemon when zesting a lime for the filling.
• Vanilla extract: A splash of vanilla extract is mixed into the cheesecake filling to enhance its flavor.
• Blackberries: Fresh blackberries are the key to this cheesecake. They’re added to the top of the cheesecake before baking, resulting in plump, juicy fruit on top of every slice. Learn how to wash berries properly before using them in this blackberry recipe.

Directions

Step 1: Prep the springform pan

ELLIE CROWLEY FOR TASTE OF HOME

Preheat the oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil and set it aside.

Step 2: Make the graham cracker crust

ELLIE CROWLEY FOR TASTE OF HOME

In a large bowl, combine the graham cracker crumbs, sugar and melted butter.

ELLIE CROWLEY FOR TASTE OF HOME

Press the crumbs into the bottom of the prepared pan and about 1 inch up the sides. Place the pan on a baking sheet and bake the crust until it’s lightly browned, 8 to 10 minutes. Let it cool completely. Then, increase the oven temperature to 450°.

Step 3: Make the filling

ELLIE CROWLEY FOR TASTE OF HOME

In a large bowl, beat the cream cheese on medium speed until it’s smooth, about four to five minutes. Reduce the mixer speed to medium-low. Add the sugar and beat until fluffy. Add in the eggs one at a time, mixing until they’re incorporated, about five minutes.

ELLIE CROWLEY FOR TASTE OF HOME

Beat in the sour cream, lime juice, zest and vanilla until smooth and fluffy, about one to two minutes.

Step 4: Pour the filling

ELLIE CROWLEY FOR TASTE OF HOME

Pour the filling over the cooled crust.

ELLIE CROWLEY FOR TASTE OF HOME

Place the blackberries over top and sprinkle the top with sugar.

Step 5: Bake the cheesecake

ELLIE CROWLEY FOR TASTE OF HOME

Place the springform pan in a larger baking pan and add one inch of hot water to the larger pan. Bake the cheesecake for 15 minutes. Then, decrease the oven temperature to 225° and bake until the cheesecake is just set, about 1 hour and 15 minutes. Turn the oven off and open the oven door. Let the cheesecake sit for 30 minutes or until the center is completely set.

Editor’s Tip: Do a wobble cheesecake test to check that your cheesecake is done. Use a spoon to tap the edge of the pan and see if the top of the cheesecake wobbles slightly. The cheesecake still needs a few minutes if it jiggles or ripples.

Step 6: Chill the cheesecake

ELLIE CROWLEY FOR TASTE OF HOME

Remove the cheesecake from the oven and refrigerate overnight. Cover it when completely cooled.

When you’re ready to serve, loosen the sides from the pan with a knife. Remove the rim from the pan. Slice and serve the cheesecake.

Editor’s Tip: Chilling the cheesecake after baking is key to allowing it to set properly. Leave it in the fridge overnight or at least eight hours before slicing.

ELLIE CROWLEY FOR TASTE OF HOME

Blackberry Cheesecake Variations

• Try other berries: Juicy blackberries are the star of the show here, but you could try this recipe with other fresh berries. Add raspberries, blueberries or sliced strawberries to the mix instead.
• Add more citrus: Lemon and blackberry make a wonderful flavor pairing. This recipe calls for both lime zest and lime juice. Swap it out for lemon instead, doubling the amount of zest for a punch of vibrant citrus.
• Drizzle with berry sauce: Want to add more berry flavor to this berry cheesecake? We say why not! Drizzle a berry sauce on top of this cheesecake right before serving each slice.

How to Store Blackberry Cheesecake

Cheesecake contains plenty of dairy, so store this blackberry cheesecake covered or in an airtight container in the fridge.

How long does blackberry cheesecake last?

Blackberry cheesecake can be stored in the fridge for up to seven days. It’s best served fresh, but it will still be delicious a few days after it’s baked. Keep in mind that the longer the cheesecake sits, the more liquid the blackberries may start to seep into the top of the filling.

Can you freeze blackberry cheesecake?

Yes, cheesecake freezes well. You can store either a whole cheesecake or individual slices and leftovers. Either way, wrap the cheesecake in a layer of plastic wrap and then in a layer of aluminum foil. Store the cheesecake in the freezer for up to three months. Allow it to thaw overnight in the fridge before digging in.

Blackberry Cheesecake Tips

ELLIE CROWLEY FOR TASTE OF HOME

How do you know when a cheesecake is done?

A cheesecake should just slightly wobble before it’s done baking. To do a wobble test, use a spoon to tap the side of the springform pan. If the top of the cheesecake still jiggles or ripples, allow it to bake a bit longer.

How do you prevent cracks in the top of blackberry cheesecake?

Baking a cheesecake in a water bath is the key to avoiding any cracks on top. It helps to create a moist environment for baking and allows the cheesecake to bake more evenly. Avoid overbaking the cheesecake as well to prevent cracking.

How do you get a clean slice of cheesecake?

A clean slice of cheesecake makes for a beautiful presentation. Use a very sharp knife and slice through a cold cheesecake. Run the knife under hot water and wipe it off with a paper towel before each cut.

What can you serve with blackberry cheesecake?

Blackberry cheesecake is wonderful on its own, but you can dress it up a bit. Consider serving it with a dollop of homemade whipped cream on top, or use a piping bag to add a beautiful design for a special occasion.