Blackberry Cheesecake Recipe: A Decadent Delight

This decadent Blackberry Cheesecake recipe will transport your taste buds to dessert heaven. Combining the creamy richness of a classic New York-style cheesecake with the tart sweetness of fresh blackberries, this recipe is perfect for any occasion, from casual weeknight treats to elegant dinner parties. We'll cover everything from the perfectly baked crust to the glossy blackberry topping, ensuring your cheesecake is a showstopper.

Ingredients:

This recipe is broken down into sections for easier preparation.

For the Crust:

• 1 ½ cups (190g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 ounce) packages cream cheese, softened to room temperature (This is crucial for a smooth batter!)
• 1 ¾ cups (350g) granulated sugar
• ¼ cup (60ml) sour cream
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 4 large eggs
• 1 cup (240ml) heavy cream

For the Blackberry Topping:

• 3 cups fresh blackberries
• ¼ cup (50g) granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions:

Let's bake this masterpiece! Follow these steps carefully for optimal results.

Making the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to ensure an even layer.
4. Bake for 10-12 minutes, or until lightly golden. Let cool completely on a wire rack.

Preparing the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the sugar, beating until well combined.
3. Beat in the sour cream, vanilla extract, and salt.
4. Add the eggs one at a time, mixing well after each addition. Don't overmix!
5. Gently fold in the heavy cream until just combined.

Assembling and Baking the Cheesecake:

1. Pour the cheesecake filling over the cooled crust.
2. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking and prevents cracking).
3. Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center still jiggles slightly.
4. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This allows for slow cooling and prevents cracking.
5. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight, before topping.

Making the Blackberry Topping:

1. In a small saucepan, combine blackberries, sugar, and lemon juice. Bring to a simmer over medium heat.
2. In a small bowl, whisk together cornstarch and water until smooth.
3. Add the cornstarch mixture to the simmering blackberries and cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
4. Remove from heat and let cool completely.

Finishing Touches:

1. Once the cheesecake is chilled, carefully remove the sides of the springform pan.
2. Spread the cooled blackberry topping evenly over the top of the cheesecake.
3. Garnish with fresh blackberries (optional).

Tips for Success:

• Room Temperature Ingredients: Using room temperature cream cheese is essential for a smooth and creamy cheesecake.
• Water Bath: The water bath helps create a moist environment and prevents cracking.
• Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks.
• Slow Cooling: Slow cooling is key to preventing cracks.

This Blackberry Cheesecake recipe is sure to impress. Enjoy! Remember to share your creations and tag us! Happy baking!