Blackberry Cheesecake

This creamy and dreamy Blackberry Cheesecake is a delightful dessert that features a smooth and velvety filling topped with juicy blackberries, perfect for any special occasion or just-because treat.

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Prep Time 20

Cook Time 1

Total Time 4 20

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the crust

1.5 cups 1 1/2 cups graham cracker crumbs
0.5 cup 1/2 cup unsalted butter, melted

For the cheesecake filling

2 cups 2 cups cream cheese, softened Ensure it is at room temperature for smooth mixing.
1 cup 1 cup sugar
1 teaspoon 1 teaspoon vanilla extract
3 large 3 large eggs Ensure they are at room temperature.
1 cup 1 cup sour cream Ensure it is at room temperature for smooth mixing.

For the topping

1 cup 1 cup fresh blackberries Can use frozen, thawed and drained.
0.25 cup 1/4 cup powdered sugar For topping.
1 tablespoon 1 tablespoon lemon juice For topping.

Method

Preparation

Preheat your oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust.

Making the filling

In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream until fully incorporated.
Pour the cheesecake batter over the crust in the springform pan.

Baking

Bake for 55-60 minutes, or until the center is slightly jiggly and the edges are set.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.
Remove from the oven and refrigerate for at least 4 hours, or overnight.

Serving

Before serving, mix blackberries with powdered sugar and lemon juice, and spoon over the cheesecake.

Notes

Store in the fridge for up to a week, or in the freezer for about three months. Thaw in the fridge before serving.