introduction
This recipe shows how to make a creamy blackberry cheesecake. It uses fresh blackberries and a crisp graham crust. You can make it for a family meal or for a small party. Try a small, fruity cake like this one or check a similar idea at Apple Crisp Mini Cheesecakes for a change.
why make this recipe
You make this recipe because it tastes rich and fresh. The blackberries add good tartness. The crust gives a nice crunch. You can make it ahead and bring it to a meal. If you like fruit and cream, this will please many. For another apple and cream idea, see this Caramel Apple Cheesecake Bars.
how to make Blackberry Cheesecake
You make the cake in a few steps: press the crust, beat the cheese mix, fold in the fruit, bake, and chill. Work with room temperature cream cheese for a smooth mix. Use fresh berries so the cake keeps bright color and taste. For more bake steps in a similar style, you can look at Caramel Apple Cheesecake Bars version.
Ingredients :
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar (for crust)
- 1/2 cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar (for filling)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup all-purpose flour
- 1 cup fresh blackberries
- 1/4 cup blackberry puree
Directions :
- Preheat the oven to 325°F (165°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mix into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla until smooth.
- Add eggs one at a time. Mix well after each egg. Stir in the flour until just mixed.
- Fold in the blackberries and the blackberry puree with care.
- Pour the batter into the crust.
- Bake for 55–60 minutes, or until the center looks set.
- Take the pan out. Let it cool in the pan for 10 minutes. Run a knife around the edge to loosen the cake.
- Chill in the fridge for at least 4 hours before you cut and serve.
how to serve Blackberry Cheesecake
Run a knife around the pan edge before you lift the springform. Cut the cake in even slices. You can top each slice with a few fresh blackberries or a thin sauce. Keep slices cool until you serve. For another fun serve idea try this Churro Cheesecake.
how to store Blackberry Cheesecake
Cover the cake with plastic wrap or put it in a cake box. Store it in the fridge for up to 4 days. You can also freeze slices for up to 1 month. Thaw in the fridge before you serve.
tips to make Blackberry Cheesecake
- Use room temperature cream cheese. It mixes smooth and makes no lumps.
- Do not over mix after you add eggs. Mix only until set.
- If you want a brighter color, brush the top with a little more puree.
- Chill the cake well before you cut to get clean slices.
- For a cookie twist, see these Salted Caramel Cheesecake Cookies for a fun treat idea.
variation (if any)
- Swap blackberries for raspberries or mixed berries.
- Add a lemon zest to the filling for a bright note.
- Make mini cheesecakes in a muffin pan for single serve treats.
FAQs
Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them first so the filling does not get too wet.
Q: Do I need a water bath?
A: You do not need one for this recipe. Bake at the right temperature and do not overcook.
Q: How do I stop cracks on top?
A: Do not over bake. Let the cake cool slowly in the oven with the door open a little, or cool in the pan for 10 minutes then remove.
Q: Can I make this ahead?
A: Yes. You can make it the day before. Keep it in the fridge until you serve.
Conclusion
For more tips and a related recipe, see this detailed Blackberry Cheesecake – Cookie Dough and Oven Mitt.
Print
Creamy Blackberry Cheesecake
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and fresh blackberry cheesecake with a crispy graham cracker crust, perfect for family meals or small parties.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar (for crust)
- 1/2 cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar (for filling)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup all-purpose flour
- 1 cup fresh blackberries
- 1/4 cup blackberry puree
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mix into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in the flour until just combined.
- Carefully fold in the blackberries and blackberry puree.
- Pour the batter into the crust.
- Bake for 55–60 minutes, or until the center looks set.
- Cool in the pan for 10 minutes, then run a knife around the edge to loosen.
- Chill in the fridge for at least 4 hours before serving.
Notes
For a brighter color, brush the top with a little blackberry puree. Chill the cake well before cutting for cleaner slices. Store in the fridge for up to 4 days or freeze slices for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
