Blackberry Cheesecake
This Blackberry Cheesecake recipe is sponsored by Half & Half magazine. All opinions are mine. Thank you for supporting the brands I love and who make it possible for me to continue creating recipes for you!
Blackberry Cheesecake
Hey there, and welcome back, friends.
You are in for a special treat!
I have a luscious blackberry cheesecake to share with you. This cheesecake is made with fresh plump blackberries.
It’s a thick and creamy cheesecake that’s perfect for summer. My family loved it and I know yours will too.
Make this blackberry cheesecake between July and August, when blackberries are at their peak for the best flavor!
I love all the fresh fruit you can get at the farmer’s market. When I saw these fresh blackberries, I knew I had to make a cheesecake with them. Especially after seeing the recipe for this blackberry cheesecake in the summer issue of Half & Half magazine.
Half & Half is a food magazine from Diary Farmers of America featuring delicious recipes that use many of the dairy products you already have in your fridge. Think delicious recipes for all levels of cooking expertise – from quick and simple to special and decadent – along with a behind-the-scenes view into the family-owned farms that help put dairy on our tables. Those are my favorite part of the magazine, and the food too!!
Subscribe to Half & Half Magazine today for more seasonal recipe content. Use my special code ACTSummer22 for 50% off your subscription!
Ok, back to this cheesecake recipe.
This is seriously the best cheesecake I’ve made in a long time. The combination of sweet, tart blackberries with cream cheese is insanely perfect for summer!
You need to try it soon. Let’s walk through how to make blackberry cheesecake.
Blackberry Cheesecake Ingredients
This yummy blackberry cheesecake is made with simple ingredients. I suggest using fresh blackberries for the best flavor.
- whole graham crackers rectangles
- unsalted butter
- fresh or frozen blackberries
- granulated sugar
- a lemon
- cream cheese
- heavy whipping cream
- some cornstarch
- all-purpose flour
- a few large eggs
How to Make Blackberry Cheesecake
Begin by preheating the oven to 350 degrees F. Wrap the entire outside of a 9-inch springform pan with two sheets of foil. Line the bottom of the pan with parchment and grease the parchment and the sides of the pan.
In the bowl of a food processor, pulse the graham crackers until fine. Add in the melted butter and process until moist and the mixture looks like wet sand.
Transfer the crumbs to the prepared pan and evenly spread it. Use a flat bottom cup and press down on the crust to create an even layer.
Bake crust for 10 minutes or until lightly golden. Let cool while you prepare the filling.
Reduce oven to 300 degrees F.
Blackberry Cheesecake Topping
While the crust is baking you can start to make the blackberry sauce. In a medium saucepan, combine the blackberries, sugar, and lemon juice. Cook uncovered for 20-25 minutes over medium heat.
Pass the blackberries through a fine sieve into a small bowl. Discard the seeds.
Blackberry Cheesecake Recipe
Now, start to make the cheesecake filling. In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute or two, scraping down the bowl as needed.
Add in heavy cream, cornstarch, and flour. Mix well on medium-low speed. Reduce speed to low and add eggs in one at a time, mixing until combined. Mix filling until smooth for an additional minute. Add in the blackberry sauce and mix well.
Pour filling into springform pan with crust.
Place the springform pan into a much larger baking pan (I like using a roasting pan). Add hot water into the larger baking pan to reach halfway up the side of your spring-form pan, about 1-inch.
Bake for about 60-65 minutes or until cheesecake is set around the edges but still slightly jiggly in the center. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Crack the door of the oven opens during this time.
Remove the baked blackberry cheesecake from the oven and from the water bath. Remove the foil around the pan and allow it to cool at room temperature for at least an hour before chilling. Chill for 6 hours or preferably overnight.
Before serving, top cheesecake with some delicious whipped cream and fresh blackberries.
How to know when the Cheesecake is Done Baking
If it’s your first time making a cheesecake it can be difficult to know when it’s done. To make the perfect cheesecake you need to bake it until the center jiggles a little. Then you turn off the oven and leave the cheesecake to continue baking. As the cheesecake sets in the oven the center will become firm.
How to Store Cheesecake
Always store leftover cheesecake in your refrigerator. You can also store it in the freezer in an airtight container. I like to cut my cheesecake into slices and freeze them so when I’m craving some cheesecake, I just pull out a slice and leave it at room temperature for 30 minutes.
When Are Blackberries in Season?
Blackberries are in season from mid-June until early October but they are at their peak between July and August. Grab some at your local farmer’s market. Look for blackberries that are shiny, plump, and have a deep dark blue-purple color. Those make for the best desserts! Blackberries that are red are not ripe yet.
Can you use other Fruit to Make this Blackberry Cheesecake?
This cheesecake can be made with any fruit you have available. You can use strawberries, blueberries, raspberries, or a mixture of berries. Use the same amount of berries that the recipe calls for.
More Blackberry Desserts
I love using blackberries in my desserts. These are just a few of my favorite blackberry recipes.
- Blackberry Lemon Roll Cake
- Blackberry Coconut Ice Cream
- Meyer Lemon Buttermilk Pie with Blackberry Sauce
- Blackberry Lime Mojito Cakes
Don’t forget to grab a subscription to Half & Half magazine for you and your favorite foodie. Use code ACTSummer22 for 50% off (that’s just $17.50 a year to have a seasonal cookbook delivered straight to your door!)
Blackberry Cheesecake
A thick and creamy blackberry cheesecake topped with whipped cream and fresh plump blackberries. Perfect for making any time of the year.
Ingredients
For the Crust:
- 12 whole graham crackers rectangles
- 5 tablespoons unsalted butter, melted
For the blackberry sauce:
- 8 ounces fresh or frozen blackberries
- 3 tablespoon granulated sugar
- Lemon juice from 1 lemon, freshly squeezed
For the cheesecake filling:
- 32 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup heavy whipping cream
- 4 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 large eggs, room temperature
For garnish:
- Fresh whipped cream
- Blackberries
Instructions
For the Crust:
- Preheat the oven to 350 degrees F. Wrap the entire outside of a 9-inch springform pan with two sheets of foil. Line the bottom of the pan with parchment and grease the parchment and the sides of the pan.
- In the bowl of a food processor, pulse the graham crackers until fine. Add in the melted butter and process until moist and the mixture looks like wet sand.
- Transfer the crumbs to the prepared pan and evenly spread it. Use a flat bottom cup and press down on the crust to create an even layer.
- Bake crust for 10 minutes or until lightly golden. Let cool while you prepare the filling.
- Reduce oven to 300 degrees F.
For the blackberry sauce:
- In a medium saucepan, combine the blackberries, sugar, and lemon juice. Cook uncovered for 20-25 minutes over medium heat.
- Pass the blackberries through a fine sieve into a small bowl. Discard the seeds,
For the cheesecake filling:
- In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute or two, scraping down the bowl as needed.
- Add in heavy cream, cornstarch, and flour. Mix well on medium-low speed. Reduce speed to low and add eggs in one at a time, mixing until combined. Mix filling until smooth for an additional minute. Add in the blackberry sauce and mix well.
- Pour filling into springform pan with crust.
- Place the springform pan into a much larger baking pan (I like using a roasting pan). Add hot water into the larger baking pan to reach halfway up the side of your spring-form pan, about 1-inch.
- Bake for about 60-65 minutes or until cheesecake is set around the edges but still slightly jiggly in the center. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Crack the door of the oven open during this time.
- Remove cheesecake from the oven and from the water bath. Remove the foil around the pan and allow it to cool at room temperature for at least an hour before chilling. Chill for 6 hours or preferably overnight.
- Before serving, top cheesecake with whipped cream and blackberries.
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Happy baking, friends!
I noticed that you used flour and cornstarch in this recipe. Those ingredients aren’t typically used in cheesecake. Is there a reason you used those ingredients? I assume it’s to make sure the juice from the blackberries doesn’t make the cake too runny, stabilizing it in a way?
Yes, stabilizers!
How long should I bake it if I am making mini cheesecakes instead?
Hello Catherine, I haven’t made it in the mini cheesecake forms. However, I would suggest starting to check the mini cakes 20 minutes into baking.