Description
Indulgent blackberry cheesecake promises a symphony of creamy richness and fruity elegance. Silky smooth filling nestled on a buttery graham cracker crust invites you to savor each luxurious bite of pure dessert bliss.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 24 oz cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 cups fresh blackberries
Flavoring and Enhancers:
- 2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 2 tbsp lemon juice
Topping and Garnish:
- 1/2 cup blackberry jam
- 1/4 cup fresh blackberries
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Melt butter and combine with graham cracker crumbs, pressing the mixture firmly into the pan’s base to create a compact crust.
- In a large mixing bowl, beat cream cheese until smooth and creamy, gradually incorporating granulated sugar until fully integrated.
- Add eggs one at a time, mixing thoroughly after each addition to ensure a uniform texture.
- Fold in sour cream, vanilla extract, flour, salt, and lemon juice, stirring until the mixture becomes silky and well-combined.
- Gently fold half of the fresh blackberries into the cheesecake batter, distributing them evenly.
- Pour the batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Bake for 60-65 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and allow to cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
- Before serving, warm blackberry jam and drizzle over the chilled cheesecake.
- Garnish with remaining fresh blackberries and dust with powdered sugar.
- Slice and serve chilled, enjoying the rich, creamy texture and burst of blackberry flavor.
Notes
- Crush graham crackers finely to ensure a solid, crisp crust that holds together perfectly when sliced.
- Room temperature ingredients prevent lumpy batter and help cream cheese blend smoothly, creating a silky cheesecake texture.
- Avoid overmixing batter after adding eggs to prevent air bubbles that can cause cracking during baking.
- Run a knife around the pan’s edge after baking to prevent the cheesecake from sticking and cracking as it cools.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 405
- Sugar: 29 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 108 mg