Comments on: Blackberry Cheesecake https://aclassictwist.com/blackberry-cheesecake/ Everyday Classic Recipes with Bold Flavors Sun, 20 Jul 2025 22:26:43 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Kayla https://aclassictwist.com/blackberry-cheesecake/#comment-414963 Sun, 20 Jul 2025 22:26:43 +0000 https://aclassictwist.com/?p=43002#comment-414963 I liked this recipe and the cheesecake came out delicious, but I believe 32 ounces of cream cheese was just a bit too much for my taste. Even with not straining the blackberries in hopes of keeping all the blackberry flavor, I still felt that the taste of cream cheese was just way too strong, as if it were blackberry flavored cream cheese rather than a cheesecake. That would be my only critique though!

]]> By: Zainab Mansaray https://aclassictwist.com/blackberry-cheesecake/#comment-403676 Sun, 30 Jun 2024 02:09:45 +0000 https://aclassictwist.com/?p=43002#comment-403676 In reply to Avery Howe.

Yes, stabilizers!

]]> By: Avery Howe https://aclassictwist.com/blackberry-cheesecake/#comment-403597 Thu, 20 Jun 2024 17:43:44 +0000 https://aclassictwist.com/?p=43002#comment-403597 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? 

]]> By: Zainab Mansaray https://aclassictwist.com/blackberry-cheesecake/#comment-396841 Tue, 30 Aug 2022 20:40:44 +0000 https://aclassictwist.com/?p=43002#comment-396841 In reply to Catherine.

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.

]]> By: Catherine https://aclassictwist.com/blackberry-cheesecake/#comment-396823 Sun, 28 Aug 2022 22:00:13 +0000 https://aclassictwist.com/?p=43002#comment-396823 How long should I bake it if I am making mini cheesecakes instead?

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