This Blackberry Cheesecake Recipe is both creamy and delicious, featuring swirls of blackberry puree nestled within a buttery graham cracker crust. With easy instructions, anyone can prepare this homemade cheesecake.
If you enjoyed Strawberry Swirl Cheesecake, this recipe for Blackberry Cheesecake is a must try. It is so delicious with creamy vanilla cheesecake filling with generous swirls of blackberries in each bite.
The slices look gorgeous because you can see the swirls. Each serving is topped with fresh whipped cream for an indulgent treat.
I used to be hesitant to make homemade cheesecake because it seemed so fancy and elaborate. It’s really easy though and I have been making cheesecake from scratch for over 10 years now. We also love Butter Pecan Cheesecake, Raspberry Cheesecake Bars and Cinnamon Roll Cheesecake.
Table of contents
Why We Love This
The classic flavor of creamy cheesecake is enhanced in this recipe with sweet and tangy blackberry puree. It adds such a fresh and delicious element to each slice.
This recipe is literally bursting with flavor and so easy to make. You will love it for the perfect summer dessert or anytime of year.
Ingredients
Crust
- Graham Cracker Crumbs. You can make your own using the bowl of a food processor, but I like to use the box of Graham Cracker Crumbs.
- Butter. Use real butter. You will taste the difference.
- Sugar. Just regular white granulated sugar.
Cheesecake
- Cream Cheese. You need to use block style, full fat cream cheese. Do not use tubs or whipped. The texture will not be the same.
- Sour cream. Full fat sour cream is suggested.
- Large Eggs. Allow the eggs to come to room temperature.
- Vanilla Extract. Pure vanilla extract is best for the flavor.
- Salt. Just a small amount helps to balance out the sweetness and enhance the other flavors.
Blackberry Swirl
- Blackberries. Fresh or frozen is fine.
- Lemon juice. Fresh lemon juice is much better to use.
- Lemon Zest. The zest helps to add more citrus flavor and enhances the puree.
- Cornstarch. This is needed to thicken the blackberry puree for the swirl.
Topping
- Heavy cream. Make sure it is cold before using. Take it out of the fridge right before using.
- Powdered sugar. I like to sift the powdered sugar to ensure it is smooth.
- Vanilla. Always use pure vanilla.
- Blackberries. Use fresh blackberries for garnishing.
Find the complete list of ingredients at the bottom of the page.
Variations
- Berries. You can make this recipe using raspberries or blueberries instead of blackberries.
- Blackberry Sauce. Double the swirl recipe and use it for serving. It would be delicious drizzled on each slice.
- Crust. Try using golden Oreos or Vanilla Wafers with pecans instead of graham crackers.
Step By Step Instructions
- Step 1. Start by preheating the oven to 325 degrees. Spray a 9″ Springform pan with cooking spray. You can also place parchment paper on the bottom of the pan if desired.
Step 2. Use a large mixing bowl and mix together the graham cracker crumbs, melted butter and sugar.
Step 3. Once combined, press the crumbs into the pan. Try to do this as evenly as possible and go up the sides slightly. Bake the crust for 10 minutes and let cool.
Step 4. While the crust cools, make the blackberry puree. Add the blackberries, sugar, fresh lemon juice and lemon zest to the pan.
Step 5. Let the mixture cook for 20 minutes over medium-high heat. Stir and mash the berries down as it cooks.
Step 6. Next, remove from heat and strain the berry mixture with a fine mesh strainer to remove seeds. Then pour the strained mixture back in the saucepan.
Step 7. Get out a separate small bowl and combine ¼ cup of the sauce with ½ teaspoon cornstarch. Then add this mixture into the saucepan. Bring to a boil and then remove from heat.
Step 8. Make the cheesecake filling. Start by beating the cream cheese until fluffy. I like to use the bowl of a stand mixer and the paddle attachment.
Step 9. Next, add the sugar to the cream cheese and combine until smooth. Make sure that you scrape the sides of the bowl to ensure all of the ingredients are combined.
Step 10. Add the sour cream and mix with the cream cheese mixture.
Step 11. Finally, add the eggs one at a time into the mixture. Then add the vanilla and salt. Mix until smooth but do not overmix.
Step 12. Add half of the creamy cheesecake filling in an even layer into the pan. Top with ½ of the blackberry sauce. Use a knife to gently swirl to create a design. Do not blend together completely or you will not see the design.
Step 13. Then pour the remaining cheesecake batter on top. Top with the remaining blackberry sauce and swirl.
Step 14. Wrap the bottom of the cheesecake in foil. Before baking, create a water bath for the cheesecake. Place the pan inside a larger baking dish with an inch of hot water.
Step 15. Finally, bake for 1 ½ hours. Check to make sure the cheesecake is done. The center of the cheesecake should jiggle. If the entire cheesecake jiggles, it needs more time to cook.
- Step 16. Turn off the oven and crack the door. Allow the cheesecake to sit for 1 hour in the oven as it cools.
- Step 17. Finally, remove from the water bath and place in the refrigerator for at least 6 hours but overnight is best.
Step 18. Prepare the whipped cream when you are ready to serve the cheesecake. Add the heavy cream into a mixing bowl and beat until it’s thick.
Step 19. Finally, add the powdered sugar and vanilla until stiff peaks form.
Step 20. I like to pipe the whipped cream around the edges of the cheesecake. Then top with fresh blackberries. Then itโs ready to slice, serve and enjoy!
Storage
- The cheesecake needs to be stored in the fridge. Place inside an airtight container up to 4-5 days. You can freeze the cheesecake up to 2 months but wait to add the topping.
Pro Tips
- Chill the bowl for whipped cream. Place the mixing bowl and beaters in the refrigerator for 20 minutes before making the whipped cream. It will help it be really stiff and easier to pipe.
- Be careful not to overmix. Do not overmix the cheesecake batter or it will crack during baking.
- Don’t overcook the cheesecake. Overcooking will make the cheesecake crack.
- Use a water bath. It is important that you don’t skip this step. It helps to prevent the cheesecake from drying out and cracking.
- Strain the blackberry mixture. Don’t skip this step as you need to remove the pulp and seeds, so the puree is smooth.
How Do I Know When Cheesecake is Done Baking?
First, make sure that you are following the suggested baking time. Typically, cheesecake has finished baking when only the center is jiggly. The rest of the cheesecake should not jiggle and be set.
A toothpick inserted into the center should come out moist but without filling.
More Easy Cheesecake Recipes
I’m so excited for you to make Blackberry Cheesecake. Leave a comment and star rating once you try it. I love hearing from you.
Blackberry Cheesecake Recipe
Ingredients
For the Crust:
- 1 1/4 cup Graham Cracker Crumbs
- 6 Tablespoon Butter melted
- 1/4 cup sugar
- For the Cheesecake:
- 32 ounces cream cheese
- 1 1/2 cup sugar
- 1/2 cup sour cream
- 4 Large Eggs
- 1 Tablespoon Vanilla Extract
- 1/2 teaspoon Salt
For the Blackberry Swirl:
- 2 1/2 cups Blackberries fresh or frozen
- 1/2 cup sugar
- 1 teaspoon Lemon juice
- 1/2 teaspoon Lemon Zest
- 1/2 teaspoon cornstarch
- Topping
- 3/4 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- Blackberries fresh, for garnishing
Instructions
- For the Crust:
- Preheat the oven to 325 degrees F. Spray a 9″ Springform pan with non-stick cooking spray.
- Combine the graham cracker crumbs, melted butter and sugar together in a mixing bowl.
- Press the crumbs into the pan evenly and up the sides slightly.
- Bake for 10 minutes. Allow to cool completely.
- For Blackberry Swirl:
- Combine 2 ½ cups blackberries in a saucepan. Add the fresh lemon juice, lemon zest and sugar to the pan.
- Allow to cook over medium heat for 20 minutes. Stir and mash the berries down as it cooks.
- Remove from heat and strain the berry mixture with a fine mesh strainer to remove seeds.
- Place the strained mixture back in the saucepan.
- Use a separate bowl and combine ¼ cup of the sauce with ½ teaspoon cornstarch. Add this mixture into the saucepan once combined.
- Bring to a boil and then remove from heat.
For the Cheesecake:
- Beat the room temperature cream cheese until light and fluffy. This will take 3-4 minutes.
- Add the sugar and combine with the cream cheese until smooth. Scrape the sides of the bowl to ensure all of the ingredients are thoroughly mixed.
- Next, add the sour cream and mix with the cream cheese mixture.
- Add the eggs one at a time into the mixture. Then add the vanilla and salt.
- Mix until smooth but do not overmix.
- Pour half of the cheesecake mixture into the pan. Add ½ of the blackberry sauce to the top. Use a knife to gently swirl to create a design. Do not blend together completely or you will not see the design.
- Pour the remaining cheesecake batter on top. Top with the remaining blackberry sauce and swirl.
- Create a water bath for the cheesecake. Wrap the bottom of the cheesecake in foil. Then place inside a larger pan with an inch of hot water.
- Bake for 1 ½ hours. Check to make sure the cheesecake is done. The center of the cheesecake should jiggle. If the entire cheesecake jiggles, it needs more time to cook.
- Turn off the oven and crack the door. Allow the cheesecake to sit for 1 hour in the oven as it cools.
- Finally, remove from the water bath and place in the refrigerator for at least 6 hours but overnight is best.
- For the Topping:
- When ready to serve, make the whipped cream. Place the heavy cream in a mixing bowl and beat until it’s thick.
- Add the powdered sugar and vanilla until stiff peaks form.
- Pipe the whipped cream around the edges of the cheesecake and top with fresh blackberries. Then itโs ready to slice, serve and enjoy!
This was my first time making homemade cheesecake and the recipe was really easy. The blackberries added the perfect amount of flavor.