Blackberry Cheesecake

July  8, 2021
4 Ratings
Photo by Rocky Luten Prop Stylist: Megan Hedgpeth Food Stylist: Anna Billingskog
  • Prep time 8 hours 40 minutes
  • Cook time 1 hour 25 minutes
  • makes One 9-inch cheesecake
Author Notes

My favorite way to make cheesecakes is to blend fresh fruit into the batter. The fruit not only adds natural sweetness and a boost of juicy flavor, but also naturally tints the cheesecake. When rhubarb is in season, its tartness is perfect paired with rich cheesecake, but in the summer, I love stone fruits or berries best. This blackberry cheesecake tastes a lot like black raspberry ice cream—very creamy, nostalgic, and boasting a pretty purple hue. While it’s perfect all on its own, take it over the top by mounding on some jam-swirled whipped cream. —Erin Jeanne McDowell

What You'll Need
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Blackberry Cheesecake
  • Graham Cracker Crust
  • Nonstick spray
  • 1 3/4 cups (250 grams) graham cracker crumbs (from 14 to 16 graham crackers)
  • 4 tablespoons (56 grams) unsalted butter, melted (or use salted butter and skip the salt)
  • Pinch fine sea salt
  • Blackberry Filling & Blackberry-Swirled Whipped Cream (Optional)
  • 3 1/2 cups (508 grams) fresh or frozen blackberries
  • 1 tablespoon (15 grams) freshly squeezed lemon juice
  • 1 vanilla bean, halved lengthwise and scraped
  • 1/2 teaspoon (2 grams) fine sea salt
  • 1 1/3 cups (265 grams) granulated sugar, divided
  • 2 pounds (906 grams) cream cheese, at room temperature
  • 5 large eggs (283 grams), at room temperature
  • 1/2 cup (113 grams) sour cream, at room temperature
  • 1 cup (340 grams) blackberry jam, jelly, or preserves
  • 1 1/2 cups (353 grams) heavy cream
  • 1/2 cup (56 grams) confectioners' sugar
  • 1/2 teaspoon (2 grams) vanilla extract
  1. Graham Cracker Crust
  2. Make the crust: spray a 9 inch springform pan lightly with nonstick spray. In a medium bowl, toss the graham cracker crumbs, butter, and salt to combine. Press into the prepared pan in an even layer in the base and about 1 inch up the sides. Bake at 350°F for 12-15 minutes, until golden brown and fragrant. Cool completely, wrap the outside of the springform pan with aluminum foil, then transfer to a baking pan such as a casserole dish or large cake pan (this will serve as the water bath). Reduce the oven to 325°F.
  3. Make the filling: In a medium pot, toss the blackberries, lemon juice, vanilla bean seeds, salt, and ⅓ cup (66 grams) granulated sugar to combine. Cook over medium heat, stirring occasionally, for about 10 minutes, until the berries have broken down and are very soft.
  4. Press the mixture through a fine-mesh sieve, reserving the juice and any pulp that passes through. Really press it through, trying to leave mostly the seeds behind in the strainer, then discard the seeds.
  5. In a food processor, blend the cream cheese for 1 minute. Scrape the bowl well, then add the remaining 1 cup (198 grams) granulated sugar and blend for 1 minute more.
  1. Blackberry Filling & Blackberry-Swirled Whipped Cream (Optional)
  2. Scrape the bowl well, then add the eggs one at a time. Scrape the bowl well after each addition. Blend in the blackberry mixture and sour cream and purée until smooth.
  3. Set a kettle of water to boil. Pour the prepared custard into the cooled crust. Gently transfer the dish containing the springform pan to the oven and fill the baking dish with boiling water, ideally so it comes about halfway up the sides of the springform pan.
  4. Bake the cake for 1 hour to 1 hour 15 minutes, until the cheesecake appears set around the outside edge, but is slightly jiggly in the center. Turn the oven off and prop the door open. Leave the cheesecake inside for 20 to 30 minutes, then let cool at room temperature for 1 hour. Unwrap the foil from around the pan.
  5. Chill the cake for at least 8 hours before serving. To unmold, using a small offset spatula, run it around the outside of the cheesecake to loosen, then gently remove the outer ring. Using a large spatula, gently loosen the base of the cheesecake and transfer to a platter.
  6. If desired, make the swirled whipped cream: In a small pot, heat the jam until smooth. Strain the mixture into a small bowl and let cool to room temperature. In the bowl of a stand mixer fitted with the whip attachment, whip the cream, confectioners' sugar, and vanilla to medium peaks. Gently fold in the blackberry mixture, folding just enough to streak the whipped cream. Spoon the cream onto the cheesecake just before serving.

See what other Food52ers are saying.

  • MB83
  • Happygoin
  • CHR@SF
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

4 Reviews

MB83 September 1, 2021
Thank you Erin and Food52, I made this recipe just that I substituted the blackberry with mango...and it was wonderful.
Happygoin August 7, 2021
Yes, step 2 under the filling needs editing. It also neglects to mention wrapping the pan with tinfoil.
CHR@SF August 7, 2021
What a drag! Assuming that my crust will be ruined as a result of poorly written/edited recipe. Shame on Food52!
CHR@SF August 7, 2021
I have this in the oven, so don't know what my results will be. Want to point out that the recipe instructions never say to put the springform pan into another dish into which one pours the boiling water. Think recipe needs modifying.