Bake

Blackberry Cheesecake

July  8, 2021
0 Ratings
Photo by Rocky Luten Prop Stylist: Megan Hedgpeth Food Stylist: Anna Billingskog
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

Watch This Recipe
Blackberry Cheesecake
  • Prep time 8 hours 40 minutes
  • Cook time 1 hour 25 minutes
  • makes One 9-inch cheesecake
Ingredients
  • 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
In This Recipe
Directions
  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. 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 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.

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, The Book on Pie, is out on November 10th, 2020.

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