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Blackberry Cheesecake

This delicious blackberry cheesecake features a creamy filling infused with ripe blackberries on a buttery graham cracker crust. It's a delightful dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 2 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 food processor optional
  • 1 saucepan
  • 1 whisk

Ingredients
  

  • 1 ½ cups graham cracker crumbs About 12 full crackers.
  • ¼ cup granulated sugar
  • ½ cup unsalted butter Melted.
  • 16 ounces cream cheese Softened.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • 1 cup fresh blackberries Plus more for garnish if desired.

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
  • Press the crumb mixture firmly into the bottom of the springform pan to create an even crust. Bake for 10 minutes, then remove and let it cool.
  • In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and vanilla, mixing until well combined.
  • Add the eggs, one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
  • Fold in the sour cream and fresh blackberries gently with a rubber spatula.
  • Pour the cheesecake filling over the cooled crust and smooth the top with the spatula.
  • Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for 1 hour.
  • Refrigerate the cheesecake for at least 4 hours, or overnight, before removing it from the springform pan.
  • Garnish with additional fresh blackberries before serving if desired.

Notes

For a smoother filling, make sure the cream cheese is at room temperature before mixing.
Feel free to use frozen blackberries if fresh ones are not available; just thaw and drain excess liquid before mixing into the cheesecake.
This cheesecake can be stored in the refrigerator for up to 5 days, covered tightly.