Blackberry Cheesecake

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Say hello to your new favorite dessert! This Blackberry Cheesecake is a true showstopper ๐ŸŽ‰๐Ÿ‡
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
1 cup fresh blackberries
For the Topping:
1 cup fresh blackberries
1/4 cup blackberry jam, warmed (for glazing)
**Preheat the oven to 325ยฐF (160ยฐC). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the Crust:
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla extract, sour cream, and heavy cream until well combined.
Gently fold in the fresh blackberries.
Bake the Cheesecake:
Pour the cheesecake filling over the prepared crust.
Tap the pan gently on the counter to release any air bubbles.
Place the pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove from the oven and let it cool completely. Chill in the refrigerator for at least 4 hours or overnight.
Decorate the Cheesecake:
Arrange fresh blackberries on top of the chilled cheesecake.
Brush warmed blackberry jam over the top of the blackberries for a glossy finish.
Serve and Enjoy!
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 5 hours
Servings: 10-12 slices

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