Blackberry Cheesecake

Creamy and tangy, this Blackberry Cheesecake is made from fresh ingredients and topped with a swirl of whipped cream. Find out how to make the perfect blackberry cheesecake here.

This post was sponsored by Oregon Berries. All opinions are my own. Thank you for supporting the brands that make Confessions of a Baking Queen possible. 

Ingredients

For the crust you will need:

• Graham Crackers. I also use Digestive Biscuits depending on what I have on hand.
• Butter. Just melted butter is needed, I tend to use salted butter but unsalted would work great too.
• Granulated Sugar. Just a bit to sweeten things up!

For the cheesecake filling ingredients make sure everything is at room temperature so they can easily blend together. You'll need:

• Cream Cheese. It is imperative that your cream cheese is completely softened to room temperature. To do this quickly you can place the foil-wrapped cream cheese bricks in a bowl of warm water for 5 minutes. Be careful you don't want to melt the cream cheese just have it soft. Also, use full-fat cream cheese for the best flavor.
• Granulated Sugar. The sugar will be added to the cream cheese before the rest of the other ingredients, this will loosen the cream cheese.
• Heavy Whipping Cream. This helps lighten the texture for a super creamy cheesecake. Make sure this is at room temperature!
• Sour Cream. This will add moisture and soften the texture of the cheesecake, again it must be at room temperature.
• Vanilla Bean Paste. You could cut a vanilla bean pod in half and scrape the seeds out but I find vanilla bean paste is easier.
• Large Eggs. You'll be using three whole eggs and two egg yolks, so there will be a total of five egg yolks in the batter. The eggs create structure in the cheesecake, as well as provide rich color and delicious flavor. Make sure your eggs are at room temperature easily by placing them in a bowl full of warm water before using them.

This wouldn't be a blackberry cheesecake without blackberries, so we'll make a delicious blackberry topping. You'll need:

• Blackberries. The star of this recipe is these delicious Oregon Blackberries. Fresh or frozen blackberries will work. I love using frozen berries for the blackberry sauce. Oregon Berries are flash frozen within 24 hours of being picked to lock in nutrition, taste, and color. Then I like to decorate the whipped cream with fresh blackberries to help tell the story of the cheesecake.
• Lemon. The lemon will brighten the blackberry flavors as well as provide the liquid to make the cornstarch slurry. You'll be using the zest and juice!
• Granulated Sugar. Just a bit to sweeten the sauce.
• Cornstarch. This helps thicken the sauce so you are left with an almost jammy-like blackberry topping.

You could leave the cheesecake with just the blackberry topping but honestly, a cheesecake isn't finished to me until it has some whipped cream!

• 1 Recipe Stabilized Whipped Cream Recipe

Next time, try my strawberry cheesecake recipe.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Lightly grease a 9-inch springform pan and set aside. Preheat the oven to 325F/163C. In a food processor crush the graham crackers mixing until a fine crumb. Mix in sugar and then add melted butter, make sure to mix until everything is fully combined.

Dump the crumbs into the pan and press into the bottom and slightly up the upsides of the prepared pan. Bake for 8-10 minutes to set the crust then set aside to cool while you prepare the filling.

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat cream cheese for 3 minutes on medium to high speed.

Add granulated sugar and beat for 2 minutes at low-medium speed.

Add heavy cream, sour cream, and vanilla bean paste mixing on low-medium speed until fully combined.

Add in the eggs and egg yolks one at a time, and mix until just combined you do not want to overmix the batter. You should have a creamy batter with no lumps. I tap the bowl on the counter to help release any air bubbles that are trapped.

Pour the cheesecake batter into the crust.

Place the 9-inch springform pan in a 10-inch or larger cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.

Bake for 60 to 70 minutes, the middle of the cheesecake should jiggle just a little bit. Turn the oven off and let cool the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and let it cool on the counter on a wire rack for another hour. Then wrap with plastic wrap and chill in the fridge for at least 8 hours, ideally overnight.

In a medium saucepan over medium-low heat cook ¾ of the blackberries and granulated sugar and lemon zest. In a small bowl mix lemon juice and cornstarch together then pour into the saucepan. Be careful not to mix too harshly you want the blackberries to mostly stay intact. Mix everything together, after 5 minutes of cooking mix in the remaining blackberries and take off of heat and pour into a heat-proof container.

Store in the fridge until ready to use, let cool at least two hours before using.

Use an angled spatula to loosen the cheesecake from the springform pan then carefully transfer it to a serving plate. Pour blackberry sauce on top and use a spatula to spread into an even layer. Pipe whipped cream around the edge of the cheesecake and top with fresh blackberries. Chill in the refrigerator until ready to serve.

Let sit at room temperature for 15 minutes before serving. Use a knife dipped in hot water then wiped dry each time you slice for clean slices of cheesecake. Store leftovers in the fridge for up to 5 days.

If you are a blackberry lover like me check out my blackberry pie recipe or my berry sweet rolls recipe.

More berry recipes

• English Trifle Recipe
• Classic French Fruit Tart Recipe
• Fruits of the Forrest Pie Recipe

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