Blackberry Bliss Cheesecake (Printable Version)

Luscious velvety cheesecake with tangy blackberry swirl on graham cracker crust

# What You'll Need:

→ For the Crust

01 - 7 oz graham crackers or digestive biscuits, crushed
02 - 3.5 oz unsalted butter, melted
03 - 2 tbsp granulated sugar

→ For the Blackberry Swirl

04 - 9 oz fresh or frozen blackberries
05 - 1.75 oz granulated sugar
06 - 2 tsp lemon juice

→ For the Cheesecake Filling

07 - 24.5 oz cream cheese, softened
08 - 7 oz granulated sugar
09 - 3 large eggs
10 - 0.85 cup sour cream
11 - 2 tsp vanilla extract
12 - 1 tbsp all-purpose flour

→ For Garnish (Optional)

13 - Fresh blackberries
14 - Mint leaves
15 - Whipped cream

# How To Make It:

01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line base with parchment paper.
02 - Combine crushed graham crackers, melted butter, and sugar in a bowl. Press mixture evenly into pan base. Bake 8 minutes, then set aside to cool.
03 - In small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until berries break down and mixture thickens, 8-10 minutes. Puree and strain through sieve. Let cool.
04 - Using mixer, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Blend in sour cream, vanilla, and flour until just combined.
05 - Pour filling over cooled crust. Dollop spoonfuls of blackberry puree over top, then swirl gently with skewer or knife for marbled effect.
06 - Bake in water bath (place pan in larger tray with hot water) for 50-60 minutes until center is almost set but slightly wobbly.
07 - Turn off oven, crack door open, and cool 1 hour. Remove from oven and refrigerate at least 4 hours or overnight before serving.
08 - Garnish with fresh blackberries, mint leaves, and whipped cream if desired before serving.

# Expert Suggestions:

01 -
  • The tangy blackberry swirl cuts through the rich cheesecake like a bright surprise in every bite
  • That water bath technique gives you the silkiest, most professional texture without any cracks
02 -
  • The water bath is nonnegotiable because it protects the cheesecake from the harsh direct heat that causes cracks
  • Overmixing after adding the eggs introduces too much air and makes the cheesecake puff up then collapse dramatically
03 -
  • Run a thin knife around the edge immediately after removing from the oven to prevent cracking as it cools and contracts
  • The center should still jiggle when you take it out because residual heat finishes the cooking process

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