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- Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and ground cinnamon (if using). Stir until the mixture is well combined and resembles wet sand.
Press the graham cracker mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or your fingers to gently pack the crumbs down. Bake the crust in the preheated oven for about 10 minutes, until it is lightly golden and set. Once done, remove from the oven and let it cool while you prepare the cheesecake filling.
- Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Make sure there are no lumps—scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream, and continue to beat until fully incorporated.
Add the eggs one at a time, beating on low speed after each addition until just combined. Overmixing can lead to cracks in your cheesecake, so be gentle with this step. If you’re worried about cracks, you can add 1 tablespoon of flour to the batter to help stabilize it, but this is optional.
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake the Cheesecake:
Bake the cheesecake in the preheated oven at 325°F (163°C) for about 55-65 minutes, or until the edges are set, but the center still slightly jiggles when you shake the pan. The cheesecake will firm up as it cools. Don’t worry if it cracks slightly—the blackberry topping will cover any imperfections.
Once baked, turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly ajar. After that, remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight. This helps the cheesecake set fully and allows the flavors to meld together.
- Prepare the Blackberry Topping:
While the cheesecake is chilling, make the blackberry compote. In a small saucepan, combine the fresh blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 5-7 minutes. If you want a smoother compote, you can mash the berries with the back of a spoon or use an immersion blender.
Once the berries have cooked down, mix the cornstarch with 1 tablespoon of water to make a slurry. Add this to the berry mixture and cook for another 1-2 minutes until the compote thickens. Remove from heat and let it cool completely. If you prefer a smoother topping, you can strain out the seeds, but this is optional.
- Assemble the Cheesecake:
Once the cheesecake has fully chilled, spread the cooled blackberry compote over the top, ensuring it covers the entire surface. You can either let the compote naturally spill over the edges or spread it evenly for a more polished look.
Garnish with fresh mint leaves, if desired, for a pop of color and a touch of freshness.
- Serve and Enjoy:
Carefully release the sides of the springform pan and transfer the cheesecake to a serving platter. Slice with a sharp knife, wiping the blade between each cut to maintain clean, beautiful slices. Serve and enjoy the creamy, sweet-tart bliss of your Blackberry Cheesecake!
Why You’ll Love This Blackberry Cheesecake:
Decadent and Creamy:
The cheesecake filling is rich, smooth, and creamy with just the right amount of sweetness. It melts in your mouth and pairs perfectly with the fresh, tangy blackberry compote.
Bright, Fresh Flavor:
The tartness of the blackberries contrasts beautifully with the sweetness of the cheesecake, adding a refreshing element that keeps the dessert from feeling too heavy.
Perfect Balance of Textures:
The graham cracker crust provides a satisfying crunch, the cheesecake filling is smooth and velvety, and the blackberry compote adds a burst of juicy, fruit-filled goodness. Every bite offers a new texture to savor!
Impressive Yet Simple:
While this dessert looks fancy enough to serve at a dinner party or holiday gathering, it’s surprisingly easy to make. The ingredients are simple, and the process is straightforward, with a bit of chilling time to ensure the cheesecake sets to perfection.
Versatile Topping Options:
If you’re not a fan of blackberries or want to mix things up, you can substitute with other fruits like raspberries, blueberries, or strawberries. The cheesecake itself is the perfect blank canvas for any berry topping you choose.
Tips for Perfect Blackberry Cheesecake:
Room Temperature Ingredients: Be sure to use room-temperature cream cheese and eggs. This ensures a smoother batter and prevents lumps from forming in the filling.
Don’t Overmix the Batter: When adding the eggs, mix just until incorporated. Overmixing can introduce air into the batter, which can lead to cracks in the cheesecake.
Let It Cool Slowly: After baking, letting the cheesecake cool gradually in the oven with the door slightly ajar helps prevent cracking due to sudden temperature changes.
Chill for Best Results: The cheesecake needs plenty of time to chill—preferably overnight. The longer it sits in the fridge, the firmer and more flavorful it becomes.
Make Ahead: Cheesecake is actually a great make-ahead dessert. You can prepare it a day or two in advance, which makes it perfect for entertaining or busy weeknights.
Final Thoughts:
This Blackberry Cheesecake is a truly decadent dessert that’s as beautiful as it is delicious. The smooth, creamy cheesecake paired with the sweet-tart blackberry compote is the perfect combination of flavors and textures, making it a treat that’s sure to become a family favorite.
Whether you’re serving it for a special occasion or simply indulging in something sweet, this cheesecake is a surefire way to satisfy your cravings. So, gather your ingredients and get ready to indulge in this luscious, berry-filled dessert that’s bound to impress every time.
Enjoy every creamy, berry-filled bite!
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