Oh my goodness, let me tell you about my absolute favorite dessert: blackberry bliss cheesecake! There’s just something magical about the combination of a rich, creamy cheesecake and the burst of sweet-tart blackberries that makes my heart sing. I remember the first time I made this for a family gathering. My cousin took one bite and said, “This is bliss!” and honestly, that’s how it got its name! The velvety texture paired with the gorgeous deep purple blackberry topping creates a stunning presentation that’s perfect for impressing guests or just indulging on a cozy night in. Trust me, the moment you slice into this cheesecake, the creamy filling and fresh blackberries will have everyone swooning. It’s a delightful balance of flavors that I can’t get enough of, and I know you’ll love it just as much!

Ingredients List

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
2 cups fresh blackberries
1/4 cup blackberry jam

How to Prepare Blackberry Bliss Cheesecake

Prepping the Crust

Let’s kick things off by making that delicious crust! First, preheat your oven to 325°F (165°C). In a mixing bowl, combine your graham cracker crumbs, 1/4 cup of sugar, and the melted butter. I like to use a fork to mix it all together until it resembles wet sand. It should hold together when you squeeze it in your hand. Now, grab a 9-inch springform pan and press that mixture firmly into the bottom. Make sure it’s nice and even; this will be the base for our cheesecake magic! Once you’ve got it all packed in, set it aside while we whip up the filling.

Making the Filling

Now for the fun part—making the creamy filling! In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. This is crucial for that dreamy texture, so take your time! Next, add in the 1 cup of sugar and the vanilla extract, mixing until everything is well combined. Then, one by one, add in the eggs, mixing just until each one is incorporated. Be careful not to overmix—nobody likes a cracked cheesecake! Finally, gently fold in those luscious fresh blackberries. It’s okay if they break a little bit; they’ll create beautiful swirls in your cheesecake!

Baking the Cheesecake

Once your filling is ready, pour it over the crust in the springform pan. Smooth the top with a spatula for an even finish. Now, it’s time to bake! Place the pan in the preheated oven and bake for about 55-60 minutes. You’ll know it’s done when the center is set but still has a slight jiggle—don’t worry, it’ll firm up as it cools. Once it’s out of the oven, let it cool in the pan for about an hour before transferring it to the refrigerator. This cooling step is so important, as it helps develop that rich, creamy texture.

Finishing Touches

After your cheesecake has cooled, it’s time to add the finishing touches! Spread the blackberry jam evenly over the top of your cheesecake. This not only adds extra flavor but also a gorgeous glossy finish. Now, cover the cheesecake with plastic wrap and let it chill in the refrigerator for at least 4 hours—overnight is even better! This chilling time helps everything set perfectly, making each slice a blissful experience. Trust me, the wait is worth it!

Why You’ll Love This Recipe

Rich, creamy texture that melts in your mouth
Sweet-tart burst of fresh blackberries in every bite
Beautiful presentation with a glossy blackberry jam topping
Simple to prepare, even for beginner bakers
Perfect for special occasions or just a cozy night in
Can be made ahead of time, making entertaining a breeze
Great for sharing with friends and family—everyone will want a slice!
Versatile—can be enjoyed plain or with whipped cream for an extra treat

Tips for Success

Alright, friends, let’s make sure your blackberry bliss cheesecake turns out absolutely perfect! Here are my top tips to get it just right:

Use fresh blackberries: Trust me, fresh blackberries are essential for the best flavor. Frozen ones can work in a pinch, but they might make your cheesecake a bit watery, and we definitely don’t want that!
Don’t skip the chilling time: Chilling the cheesecake is a game-changer! I highly recommend letting it chill overnight if you can. This allows the flavors to meld beautifully and gives it that ideal creamy texture. Patience is key!
Check for doneness: Remember, when baking, it’s okay for the center to have a slight jiggle when you take it out of the oven. It’ll firm up as it cools, so don’t overbake it—no one likes a dry cheesecake!
Use room temperature ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps everything blend smoothly and prevents lumps in your filling.
Optional water bath: If you’re feeling fancy, using a water bath can help prevent cracks. Just wrap the bottom of your springform pan in aluminum foil and place it in a larger pan filled with hot water while baking. It’s a little extra effort, but worth it for a flawless finish!

Follow these tips, and I promise you’ll have a show-stopping cheesecake that’ll impress everyone at the table. Happy baking!

Nutritional Information

Just a quick note before we dive into the numbers: nutritional values can vary based on the specific ingredients and brands you use, so these figures are approximate. That said, here’s what you can expect in a typical slice of blackberry bliss cheesecake:

Calories: 320
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Sugar: 22g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg
Sodium: 250mg

So, while you’re indulging in this creamy delight, just keep these numbers in mind. It’s definitely a treat, but oh-so-worth it for those special moments! Enjoy every luscious bite of your blackberry bliss cheesecake!

FAQ Section

Can I make blackberry bliss cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day or two in advance. Just make sure to wrap it well and store it in the refrigerator. It actually tastes even better after chilling for a while, as the flavors have time to meld!

How should I store leftovers?
If you have any leftovers (which is rare because it’s so delicious!), store the cheesecake in an airtight container in the fridge. It’ll last about 4-5 days, but trust me, it won’t last that long in my house!

Can I use other fruits instead of blackberries?
Of course! While blackberries make this cheesecake special, you can experiment with other berries like raspberries, blueberries, or strawberries. Just keep in mind that the flavor will change, but it’ll still be delightful!

What should I serve with the cheesecake?
I love serving this cheesecake with a dollop of whipped cream on top for extra creaminess. Fresh berries or a berry compote also make a lovely addition. You could even drizzle some chocolate sauce if you’re feeling extra indulgent!

Can I freeze blackberry bliss cheesecake?
Yes, you can! Just wrap individual slices or the whole cheesecake tightly in plastic wrap and then foil. It should keep in the freezer for up to 2 months. Thaw it in the fridge overnight before serving for the best texture.

Blackberry Bliss Cheesecake: 7 Reasons to Indulge Today

Author: Lisa
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A rich and creamy cheesecake with the delightful flavor of blackberries.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
2 cups fresh blackberries
1/4 cup blackberry jam

Instructions

Preheat your oven to 325°F (165°C).
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter.
Press the mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese until smooth.
Add 1 cup sugar and vanilla extract; mix well.
Beat in eggs one at a time, mixing just until combined.
Fold in blackberries gently.
Pour the cream cheese mixture over the crust in the pan.
Bake for 55-60 minutes until the center is set.
Remove from the oven and let cool.
Spread blackberry jam on top for finishing.
Chill in the refrigerator for at least 4 hours before serving.

Notes

Use fresh blackberries for the best flavor.
Chill the cheesecake overnight for better texture.
Top with whipped cream if desired.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 250mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Keywords: blackberry bliss cheesecake, cheesecake recipe, dessert recipe

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