The Ultimate Blackberry Cheesecake Recipe with Blackberry Swirl
Cheesecake is a timeless dessert, but adding blackberries elevates it to a whole new level. Blackberries bring a natural sweetness and a hint of tartness that perfectly complements the creamy filling. When paired with a buttery crust and a luscious blackberry swirl, this Blackberry Cheesecake Recipe becomes a showstopper.
Equipment
- Saucepan
- Fine mesh strainer
- Mixing Bowls
- Electric mixer
Ingredients
Blackberry Sauce
- 12 oz 340 g blackberries (fresh or frozen, about 2 ½ cups)
- ¼ cup 50 g granulated sugar
- ¼ cup 60 ml water
- 1 tablespoon lemon juice
Crust
- 1 One 10-inch or 12-inch store-bought graham cracker crust
Cheesecake Filling
- 24 oz 680 g cream cheese, softened (brick-style, full-fat)
- 1 cup 200 g granulated sugar
- ½ cup 120 g sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature preferred
Instructions
Step 1: Prepare the Blackberry Sauce
- Start with the sauce so it has time to cool before assembling your Blackberry Cheesecake Recipe masterpiece. You can even make it up to three days ahead.
- In a small saucepan, combine blackberries, sugar, water, and lemon juice over medium-low heat.
- Stir frequently until the berries release their juices (about 5–7 minutes).
- Increase heat to medium and bring to a gentle simmer, stirring constantly. Cook until the berries break down and the sauce thickens slightly.
- Remove from heat and strain through a fine mesh strainer into a heatproof bowl. For a little texture, add back about 2 tablespoons of seeds from the strainer.
- Let the sauce cool completely.
- Pro Tip: If you prefer a seedless sauce, skip adding seeds back. For extra flavor, add a splash of Chambord (blackberry liqueur) after cooking.
Step 2: Use a Store-Bought Crust
- Here’s where this Blackberry Cheesecake Recipe gets even easier. Instead of making a crust from scratch, grab a 10-inch or 12-inch pre-made graham cracker crust from your local grocery store. It’s perfectly sized, buttery, and ready to go—saving you at least 15 minutes of prep time.
Step 3: Prepare the Cheesecake Filling
- This is where the magic happens—smooth, creamy, and luscious.
- In a large mixing bowl, beat softened cream cheese and sugar until completely smooth and lump-free.
- Add sour cream and vanilla extract; mix on low speed until combined.
- Lightly beat one egg in a small bowl, then add to the batter. Mix on low until just combined. Repeat with remaining eggs.
- Scrape down the sides and bottom of the bowl to ensure everything is incorporated.
- Pro Tip: Avoid overmixing after adding eggs—this can cause cracks during baking.
Step 4: Assemble Your Blackberry Cheesecake Recipe
- Now for the fun part—creating that gorgeous swirl.
- Pour half of the cheesecake batter into the store-bought crust.
- Drizzle about ⅓ cup of cooled blackberry sauce over the batter.
- Add the remaining cheesecake batter on top and smooth with a spatula.
- Drizzle another ⅓ cup of blackberry sauce over the surface. Use a toothpick or knife to gently swirl for a marbled effect.
- Reserve the remaining sauce for serving.
Step 5: Bake and Cool
- Cheesecake requires gentle baking and cooling to avoid cracks.
- Bake at 325°F (165°C) for 45–55 minutes. The center should be slightly jiggly but mostly set.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove and cool at room temperature for another hour.
- Refrigerate for at least 6 hours, preferably overnight.
Notes
The Ultimate Blackberry Cheesecake Recipe with Blackberry Swirl
Nutrition
Calories: 327kcalCarbohydrates: 27gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 104mgSodium: 197mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 941IUVitamin C: 7mgCalcium: 80mgIron: 0.4mg