Introduction

This Blackberry Bliss Cheesecake is a delightful dessert that combines a creamy, smooth filling with a crisp graham cracker crust and a fresh blackberry topping. Perfect for summer gatherings or any time you want to impress your guests with a homemade treat.

A single slice of cheesecake is shown on a white plate with delicate embossed edges. The cheesecake has three layers: a thin, crumbly brown base, a thick and smooth creamy white middle layer, and a glossy dark red berry sauce layer on top that drips slightly down the side. On top of the sauce are several shiny, plump blackberries arranged, with a small green mint leaf in the center adding a fresh color contrast. A silver fork rests beside the cheesecake on the plate. The scene has a soft, white marbled texture background with blurred white cup and saucer behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
1/2 cup granulated sugar (for the crust)
1/2 cup unsalted butter, melted
4 packages cream cheese (8 oz each), softened
1 1/4 cups granulated sugar (for the cheesecake filling)
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
2 cups fresh blackberries (for the topping)
1/4 cup granulated sugar (for the blackberry topping)
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup water

Instructions

Step 1: Preheat the oven to 325°F (160°C). Grease the bottom of a 9-inch springform pan.
Step 2: In a mixing bowl, combine the graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then let it cool.
Step 3: In another bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 1/4 cups sugar and continue to beat until well combined. Mix in the vanilla extract.
Step 4: Add the eggs one at a time, mixing on low speed after each addition until just combined. Gently fold in the sour cream with a rubber spatula until smooth.
Step 5: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Step 6: Bake in the preheated oven for 60 minutes, or until the center is set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour.
Step 7: While the cheesecake is cooling, prepare the blackberry topping. In a saucepan, combine the blackberries, 1/4 cup sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently until the mixture starts to bubble and thicken, about 5–7 minutes.
Step 8: Remove the blackberry mixture from heat and let it cool slightly. Once cooled, pour it over the cheesecake, spreading it evenly.
Step 9: Refrigerate the cheesecake for at least 4 hours, or overnight for best results. Once set, carefully remove the sides of the springform pan.
Step 10: Slice and serve chilled. Enjoy your delicious Blackberry Bliss Cheesecake!

Tips & Variations

For a more intense berry flavor, try adding a handful of mashed blackberries directly into the cheesecake filling.
You can substitute fresh blackberries with frozen ones; just thaw and drain any excess liquid before cooking the topping.
Use a water bath while baking to prevent cracking and ensure even cooking.
For a gluten-free option, replace graham cracker crumbs with gluten-free cookies or almond flour.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, it’s best served chilled, but you can let slices sit at room temperature for 15 minutes before serving to soften slightly. Do not freeze the blackberry topping separately as it might affect the texture.

How to Serve

A slice of cheesecake is shown on a white plate, with three distinct layers: the bottom layer is a light brown crumbly crust, the middle layer is thick and creamy white cheesecake, and the top layer is a glossy deep red berry sauce that drips over the sides. On top of the sauce are several fresh blackberries clustered together, with a small sprig of green mint placed in the center. One blackberry sits at the base of the slice on the plate, surrounded by some of the red sauce. The background is softly blurred with a white marbled surface barely visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better after sitting overnight. Prepare it a day in advance and store it covered in the fridge.

How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath can help maintain even cooking and moisture, which reduces cracking. Also, avoid overmixing the batter and do not open the oven door during baking.