Blackberry Bliss Cheesecake (Print version)
Velvety cheesecake with tangy blackberry swirl on graham cracker crust
# What you need:
→ For the Crust
01 - 7 oz graham crackers, crushed
02 - 3.5 oz unsalted butter, melted
03 - 2 tbsp granulated sugar
→ For the Blackberry Swirl
04 - 9 oz fresh or frozen blackberries
05 - 1.75 oz granulated sugar
06 - 2 tsp lemon juice
→ For the Cheesecake Filling
07 - 24.5 oz cream cheese, softened
08 - 7 oz granulated sugar
09 - 3 large eggs
10 - 3/4 cup sour cream
11 - 2 tsp vanilla extract
12 - 1 tbsp all-purpose flour
→ For Garnish
13 - Fresh blackberries
14 - Mint leaves
15 - Whipped cream
# Directions:
01 - Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine crushed graham crackers, melted butter, and sugar in a bowl. Press the mixture evenly into the base of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
03 - In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens (about 8-10 minutes), stirring frequently. Puree with a hand blender and then strain through a fine mesh sieve to remove seeds. Let cool.
04 - Using a mixer, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, and flour until just combined.
05 - Pour the cheesecake filling over the cooled crust. Dollop spoonfuls of the blackberry puree over the top, then swirl gently with a skewer or knife for a marbled effect.
06 - Bake in a water bath (place the pan in a larger tray filled with hot water) for 50-60 minutes, until the center is almost set but slightly wobbly.
07 - Turn off the oven, crack the door open, and let the cheesecake cool slowly for 1 hour. Remove from the oven, and refrigerate for at least 4 hours or overnight before serving.
08 - Before serving, garnish with fresh blackberries, mint leaves, and whipped cream if desired.
# Expert advice:
01 -
- The tangy blackberry swirl cuts through the rich creaminess in the most perfect way
- That water bath technique gives you restaurant quality texture without the anxiety
02 -
- Room temperature ingredients are non negotiable for smooth lump free batter
- The water bath might seem fussy but it prevents the cracks that plague most home cheesecakes
03 -
- Always bake cheesecake the day before you need it to avoid any last minute stress
- Place a shallow pan of water on the lower rack even if you skip the full water bath