Blackberry Cheesecake

This Blackberry Cheesecake features a buttery graham cracker crust, with tangy blackberry sauce swirled into a rich and decadent cheesecake batter.

The velvety cream cheese filling is perfectly complemented by the sweet tangy burst of the blackberry jam that gets swirled throughout. And the graham cracker crust adds a satisfying crunch to each bite.

Whether enjoyed as show-stopping dessert after a special dinner, or as a delightful treat any time of the day, this Blackberry Cheesecake will leave you craving for more.

Blackberry Cheesecake Recipe

I will show you step-by-step how to make this delicious Blackberry Cheesecake Recipe.

On the bottom of the page you will find the complete ingredient amounts, and here right below, you can enjoy the detailed descriptions along with pictures showing you how to make this fabulous dessert.

Let’s start with the Blackberry Sauce. You have to make it first, so it has a chance to cool down before you make the cheesecake.

Blackberry Sauce

To make the sauce, add the blackberries, which can be fresh or frozen, to the saucepan. Add the sugar, and lemon juice.

Cook the mixture on medium for about 10 minutes, stirring every so often, and pressing the blackberries against the sides of the pan while cooking.

Once the mixture looks thick and syrupy, add the cornstarch dissolved in water to the pan.

Cook for another two minutes, until the mixture is thick.

Pour through a strainer and press down on the blackberries to extract the sauce without the seeds and the core.

Let it cool down.

Graham Cracker Crust

Meanwhile, make the Graham Cracker Crust.

Place the graham cracker crumbs and sugar in a bowl. Mix to combine.

Add the melted butter and mix. Pour the crust on a springform pan. I use the Fat Daddio 8″springform pan. You can also use a 9″ springform pan with this recipe. Or bake in cupcake tins to make mini cheesecakes. You will be able to obtain 24 of them.

Bake the crust in the pre-heated oven for 10 minutes.

Remove and let it cool down.

Cheesecake Batter

To make the cheesecake batter, beat the cream cheese with a mixer.

Add the granulated sugar and beat to combine. Scrape the bowl in between to avoid lumpy cheesecake.

Add the sour cream and mix.

Then, add the eggs, one at a time, waiting for one egg to be incorporated before adding the next one. Also scrape the bowl in between additions.

Add the vanilla and the salt along with the final egg.

Mix until incorporated.

Assemble the cheesecake

Pour one third of the plain batter on the bottom of the cheesecake pan.

Put dollops of the blackberry sauce on top of the cheesecake batter. Swirl gently with a spatula or knife.

Top with more batter, and then more sauce. Use the spatula or knife to swirl the batter with the sauce.

Pour the remaining batter over the blackberry swirl, followed by the remaining blackberry sauce. Swirl again.

Baking

Prepare the cheesecake for the water bath by wrapping the bottom of the cheesecake pan with foil. I like to use the widest foil available, and place 3 pieces of it on top of each other, crosswise, and one on the diagonal. Then place the pan right in the middle where the foil pieces intersect. Wrap the foil around the pan making sure there’s a tall layer of foil that will be higher than the water height of the water bath.

Place the cheesecake pan in a large roasting pan. Fill it up with hot water. You can boil the water while you make the cheesecake batter.

Pour the boiling water in the large roasting pan. Bake the cheesecake in the oven for 60 to 75 minutes, until the top jiggles slightly in the center but the edges are set.

Turn the oven off and keep the cheesecake in there for one hour. You can either prop the door open or leave it closed, it depends on your oven. If your oven is very strong or takes too long to cool down, you might want to consider leaving the door propped open with a spoon.

Once you remove the cheesecake from the oven, let it cool down before putting it in the fridge. Don’t remove the ring of the pan until the cheesecake is done chilling in the fridge.

Blackberry Whipped Cream

I am topping the cheesecake with a Blackberry Whipped Cream. To make it, simply beat together the heavy whipping cream with the powdered sugar and blackberry sauce, until it forms stiff peaks.

Place in a piping bag fitted with the tip of your choice. I chose a tip 4B.

Pipe on top of the chilled cheesecake, and top with fresh blackberries, and you can even add mint leaves to the decoration if desired.

Slice and serve the cheesecake.

Store any leftovers in an airtight container in the fridge for up to 4 or 5 days.

Variations

Here are some variations for this recipe that you can try:

• Use any other berries to make this recipe, such as raspberries, or blueberries.
• Add one or two tablespoons of lemon zest to the cheesecake batter to give it a bit of a tang.
• Make extra sauce and pour on top of the cheesecake before serving.
• Make into mini cheesecakes, you can bake in cupcake tins and obtain about 24 mini cheesecakes.

Look just how creamy and rich this cheesecake is! So perfect with the swirls of blackberry and the crunchy crust! I absolutely loved this recipe!

If you like this recipe here are some more you might enjoy:

• Crème Brûlée Cheesecake
• Lemon Cheesecake
• Biscoff Cheesecake
• Dulce de Leche Cheesecake
• Pistachio Cheesecake
• Ube Cheesecake

And as always, thanks for reading, if you make this recipe leave a review below, or tag me on instagram, I love to see your creations!

Blackberry Cheesecake

Camila Hurst

This Blackberry Cheesecake features a buttery graham cracker crust, with tangy blackberry sauce swirled into a rich and decadent cheesecake batter.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 1 hour hr

Resting time 6 hours hrs

Total Time 9 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 390 kcal

Ingredients

  

Blackberry Sauce

• 4 cups blackberries fresh or frozen (680 grams)
• 1/2 cup granulated sugar 100 grams
• 1 tbsp lemon juice
• 3 tsp cornstarch
• 1 1/2 tbsp water

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs 180 grams, or digestive biscuits
• 1/4 cup brown sugar 55 grams
• 6 tbsp unsalted butter melted 85 grams

Cheesecake batter

• 907 grams cream cheese softened 4 packages of 8 oz.
• 1 1/3 cup granulated sugar 266 grams
• 1/2 cup sour cream 120 grams
• 4 large eggs room temp
• 1 tbsp vanilla extract
• 1/2 tsp salt

Blackberry Whipped Cream

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 2 tbsp blackberry sauce

Instructions

 

Blackberry Sauce

• Place the blackberries, the sugar, and the lemon juice in a medium saucepan. Cook the blackberries over medium heat, stirring every so often, for about 10 minutes. Press the blackberries against the side of the pan to help crushing them.
• If the mixture is drying and sticking to the bottom of the pan, add one tablespoon of water, or more as needed.
• Mix the cornstarch and water together until the cornstarch has dissolved.
• Once the blackberries have dissolved and the mixture is thick and syrupy, add the dissolved cornstarch to the pan and immediately mix with a spatula. Cook for 2 minutes, stirring, until the sauce is thick.
• Remove the sauce from the heat, and pour into a fine-mesh strainer over a bowl, to retain the seeds and the core of the blackberries. Press the blackberries down in order to obtain as much sauce as possible. Scrape the bottom of the strainer because a lot of the jam will accumulate there.
• You should obtain 1 cup of sauce. Reserve two tablespoons for the whipped cream, keep it covered so it doesn’t form a skin. The rest will be swirled into the cheesecake batter.
• Here is a tip. If you don’t have one cup of sauce, return the blackberry pulp to the saucepan, add one or two tablespoons of water and gently re-heat. Then pass it through the sieve again, to obtain more jam.

Graham Cracker Crust

• Pre-heat the oven to 325ºF.
• Place the graham cracker in a food processor and process to obtain fine crumbs.
• Add the brown sugar and mix to combine.
• Melt the butter and mix with the crumbs and sugar.
• Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
• Bake the crust in the oven for 10 minutes.
• Remove it from the oven and let it cool down.

Cheesecake Batter

• Grease the sides of the cheesecake pan. (Read notes)
• Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
• Add the granulated sugar to the bowl and beat for 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and mix to combine. Scrape the bowl.
• Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
• Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
• Along with the last egg, add the vanilla and the salt.
• Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
• Pour one third of the cheesecake batter on the bottom of the baked and cooled graham cracker crust.
• Add about one third of the blackberry sauce (what remained after you reserved two tablespoons for the whipped cream) in spoonfuls on top of the batter.
• Use a knife or a spatula to swirl the sauce into the cheesecake batter gently. You don’t want to completely blend them together.
• Pour another third of the cheesecake batter on top of the swirled batter and sauce.
• Pour another third of the blackberry sauce in spoonfuls on top of the batter. Swirl it gently with a spatula or knife.
• Pour the remaining cheesecake batter on top, and top with the remaining blackberry sauce. Swirl it around with a spatula.
• Wrap the bottom of the pan with a few layers of foil.
• Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
• Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
• Turn the oven off, and leave the cheesecake in there for 1 hour.
• Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.

Blackberry Whipped Cream

• To a large bowl, or in the bowl of a stand mixer, add the heavy cream, powdered sugar, and blackberry jam.
• Whip with the whisk attachment for about 3 minutes, or until the cream achieves stiff peaks.
• Place it in a piping bag fitted with the tip of choice. I used a tip 4B.

To decorate

• After the cheesecake has been done chilling, remove from the fridge. Remove the ring from around the pan.
• You can use a cake lifter tool to lift the cheesecake from the pan and slide it onto a serving plate.
• Pipe the whipped cream on top of the cheesecake and decorate with fresh blackberries if desired.

Storage

• You can store the Blackberry Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container.
• The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.

Notes

Cheesecake pan: I use the Fat Daddio 8″springform pan. You can also use a 9″ springform pan with this recipe.

Mini cheesecake: You can bake the batter in cupcake tins to make mini cheesecakes. You will be able to obtain 24 mini cheesecakes, and baking time will be around 25 minutes for the mini cheesecakes. No water bath needed.

Crust: You can use digestive biscuits instead of graham crackers.

Greasing the cheesecake pan: I like to grease the sides of the pan after baking the crust, because if I grease the cheesecake pan before adding the crust in, first I have a hard time making the crust stick to the sides of the pan, and also, it makes the crust soggy.

Electric mixer: I prefer to use a hand mixer to make cheesecake, because the bowl of the stand mixer is too deep and not wide enough, and the paddle doesn’t have a good reach around the bottom and sides of the bowl, so often times the cheesecake can become lumpy if you don’t scrape the bowl enough times while making the recipe.

Oven temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF instead. And baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.

Oven thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.

Keyword blackberry, cheesecake