Blackberry Bliss Cheesecake (Print View)

Creamy cheesecake swirled with tangy blackberry compote on a crisp buttery graham crust.

# What You'll Need:

→ Crust

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

→ Blackberry Swirl

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

→ Cheesecake Filling

07 - 24.5 oz cream cheese, softened
08 - 7 oz granulated sugar
09 - 3 large eggs
10 - 3/4 cup sour cream
11 - 2 tsp vanilla extract
12 - 1 tbsp all-purpose flour

→ Garnish

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

# Method:

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

# Insider Tips:

01 -
  • The tangy blackberry swirl cuts through the rich cream cheese creating perfect balance
  • That water bath technique yields the silkiest, most luxurious texture you've ever experienced
  • It looks stunning with minimal effort, like you spent hours on presentation
02 -
  • Cold ingredients create lumpy batter, so set everything out on the counter at least an hour before you start mixing
  • The water bath isn't optional if you want that restaurant quality texture without any cracks or dry edges
  • Your cheesecake continues cooking while cooling, so removing it while slightly jiggly is perfect
03 -
  • Run a thin knife around the edge of the pan before releasing the springform for clean slices
  • Make the blackberry puree a day ahead and store it in the refrigerator to save time
  • If you only have frozen berries, add an extra minute of cooking time to evaporate excess moisture

Go Back