Oh my goodness, let me tell you about my absolute favorite dessert—blackberry cheesecake! It’s one of those treats that just makes your heart sing. Imagine a creamy, rich filling made with luscious cream cheese and dotted with fresh blackberries, all sitting atop a buttery graham cracker crust. Trust me, the first bite is like a sweet hug for your taste buds! I first made this cheesecake for a family gathering, and it was gone in minutes. Everyone kept asking for the recipe, and now I can’t help but whip it up for any occasion. Seriously, if you want a dessert that’s both indulgent and comforting, this blackberry cheesecake is your go-to!

Ingredients for Blackberry Cheesecake

1 cup crushed graham crackers
1/2 cup unsalted butter, melted
1 cup sugar
4 packages (8 oz each) cream cheese, softened
1 teaspoon vanilla extract
4 large eggs
2 cups fresh blackberries
1/4 cup blackberry jam

Make sure your cream cheese is nice and soft so it blends smoothly—no one wants a lumpy cheesecake! And don’t skimp on the fresh blackberries; they add that burst of flavor that elevates this dessert to a whole new level. I always have a little extra blackberry jam on hand for drizzling on top, because, let’s be honest, it just makes everything better!

How to Prepare Blackberry Cheesecake

Now, let’s get into the fun part—making this mouthwatering blackberry cheesecake! It’s easier than you might think, and I promise the end result will be totally worth it. Just follow these steps, and you’ll be enjoying a slice of heaven in no time!

Preheat and Prepare the Crust

First things first, preheat your oven to 325°F (160°C). While that’s warming up, grab a mixing bowl and combine your crushed graham crackers with the melted butter. Mix it until it resembles wet sand. Now, take a 9-inch springform pan and press that buttery mixture firmly into the bottom and slightly up the sides. This will give you a solid crust that holds everything together. Make sure it’s even, and don’t forget to pat it down well so it doesn’t crumble when you slice the cheesecake!

Make the Cream Cheese Filling

In a large mixing bowl, you’ll want to beat the softened cream cheese and sugar together until it’s super smooth—think creamy clouds! I usually use an electric mixer for this part to get it nice and fluffy. Once it’s smooth, add the vanilla extract, and then crack in the eggs one at a time, mixing well after each addition. Don’t rush this part; it really helps with that luscious texture! Finally, gently fold in those beautiful fresh blackberries, being careful not to crush them too much.

Bake the Cheesecake

Now, pour that delightful cream cheese mixture over your prepared crust, spreading it out evenly. Pop it in the oven and let it bake for about 50-60 minutes. You’ll know it’s done when the center is set but still slightly jiggly—it’ll firm up as it cools. Once it’s ready, take it out and let it cool at room temperature for a bit before transferring it to the fridge. It needs to chill for at least 4 hours, but overnight is even better! Trust me, the wait is worth it when you finally dig in!

Tips for Success

Make sure your cream cheese is at room temperature for a smooth filling—no one likes lumps!
Use fresh blackberries for the best flavor; frozen ones can make the filling watery.
Don’t open the oven door while baking; it can cause the cheesecake to crack.
Let the cheesecake cool completely before refrigerating to avoid condensation.
For a perfect slice, use a hot knife to cut through the cheesecake—just dip it in hot water, wipe it, and slice!

With these simple tips, you’ll be on your way to creating a show-stopping blackberry cheesecake that everyone will rave about!

Why You’ll Love This Recipe

Quick and easy preparation—perfect for both beginners and seasoned bakers!
Rich and creamy texture that melts in your mouth, thanks to the cream cheese and fresh blackberries.
Uses fresh ingredients for a burst of flavor; you can really taste the difference!
Impressive enough for special occasions yet simple enough for a weeknight treat.
Customizable with extra toppings—try whipped cream or a sprinkle of lemon zest for a fun twist!
Great make-ahead dessert; just prepare it the day before to let those flavors develop.

Honestly, once you try this blackberry cheesecake, you’ll be hooked! It’s the kind of dessert that brings everyone together, and you’ll find yourself making it again and again.

Nutritional Information for Blackberry Cheesecake

When indulging in this delightful blackberry cheesecake, it’s good to know what you’re putting into your body—so here’s a rough estimate of the nutritional values per slice (based on 12 servings). Keep in mind that these values can vary depending on the specific ingredients you use:

Calories: 320
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 300mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 25g
Protein: 5g

These estimates are based on typical ingredients, so feel free to adjust as you see fit. Enjoy every creamy, berry-filled bite, and don’t stress too much about the numbers—this cheesecake is all about the joy of dessert!

FAQ About Blackberry Cheesecake

Can I use frozen blackberries instead of fresh?
While fresh blackberries give you the best flavor and texture, you can use frozen ones in a pinch. Just be aware that they might release more moisture, so drain any excess liquid before folding them into the batter.

How can I tell when the cheesecake is done?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to firm up as it cools, so don’t worry if it looks a bit wobbly in the oven!

Is it necessary to refrigerate the cheesecake?
Yes, chilling it is essential! Refrigerating helps to set the cheesecake and enhances the flavors. Aim for at least 4 hours, but overnight is even better for a firmer texture.

Can I add other fruits to the cheesecake?
Absolutely! If you want to mix things up, feel free to add other berries like raspberries or blueberries. Just make sure the total amount of fruit stays the same to maintain the consistency.

What should I serve with blackberry cheesecake?
This cheesecake pairs wonderfully with a dollop of whipped cream, a drizzle of extra blackberry jam, or even a scoop of vanilla ice cream. Coffee or a nice cup of tea also makes a perfect accompaniment!

Serving Suggestions

When it comes to serving your delicious blackberry cheesecake, the options are endless! I love pairing it with a hot cup of coffee or a soothing herbal tea to balance the sweetness. Fresh fruit like sliced strawberries or blueberries can add a lovely pop of color and flavor alongside each slice. And if you’re feeling extra indulgent, a dollop of whipped cream or a scoop of vanilla ice cream on top makes for an irresistible treat. Enjoy every bite!

Storage & Reheating Instructions

Once you’ve enjoyed your delicious blackberry cheesecake (if there’s any left!), it’s important to store it properly to keep it fresh. Cover the cheesecake tightly with plastic wrap or aluminum foil, or store it in an airtight container in the refrigerator. It will last for up to 5 days—if it lasts that long! If you need to store it for longer, you can freeze individual slices. Just wrap each slice in plastic wrap and then place them in a freezer-safe bag. To enjoy, simply thaw in the fridge overnight—no reheating needed. Serve chilled for the best experience!

Blackberry Cheesecake: 5 Reasons It’s Pure Bliss

Author: Lisa
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 4 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy and rich dessert made with blackberries and cream cheese.

Ingredients

Scale

1 cup crushed graham crackers
1/2 cup unsalted butter, melted
1 cup sugar
4 packages (8 oz each) cream cheese, softened
1 teaspoon vanilla extract
4 large eggs
2 cups fresh blackberries
1/4 cup blackberry jam

Instructions

Preheat the oven to 325°F (160°C).
Combine crushed graham crackers and melted butter in a bowl.
Press the mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and sugar until smooth.
Add vanilla and eggs, mixing well after each addition.
Fold in blackberries gently.
Pour the cream cheese mixture over the crust.
Bake for 50-60 minutes until the center is set.
Let it cool and refrigerate for at least 4 hours.
Serve with a drizzle of blackberry jam on top.

Notes

Use fresh blackberries for best flavor.
Let the cheesecake cool completely before refrigerating.
Top with whipped cream if desired.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: blackberry cheesecake, dessert, cheesecake, berries

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