Description
Craft the ultimate Blackberry Bliss Cheesecake. A velvety cream cheese base meets a vibrant, seedless berry swirl and a crisp baked graham crust. Find detailed steps and nutritional breakdown here.
Ingredients
- Graham cracker crumbs: 1 ½ cups
- Unsalted butter: 6 tablespoons, melted
- Granulated sugar: 1 ⅓ cups (total)
- Cream cheese: 32 ounces (4 blocks), full-fat, softened
- Large eggs: 4
- Sour cream: ½ cup
- vanilla bean paste: 1 teaspoon
- Fresh or frozen blackberries: 2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of the granulated sugar. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from oven and let cool. Reduce oven temperature to 325°F (160°C).
- Step 2: Prepare the blackberry swirl. In a small saucepan, combine the blackberries with ¼ cup of the granulated sugar. Cook over medium heat for 5-7 minutes, mashing occasionally, until the berries break down and the sauce thickens slightly. Strain the mixture through a fine-mesh sieve into a small bowl to remove seeds, pressing on the solids to extract all liquid. Let the blackberry puree cool completely.
- Step 3: Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with the remaining 1 cup of granulated sugar on medium speed until smooth and creamy. Beat in the sour cream and vanilla powder until just combined. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
- Step 4: Assemble the cheesecake. Pour the cream cheese filling over the cooled crust in the springform pan. Spoon dollops of the cooled blackberry puree over the top of the cheesecake filling. Using a knife or a skewer, gently swirl the blackberry puree into the cream cheese mixture to create a marbled effect.
- Step 5: Bake and chill. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (creating a water bath). Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath, cool completely on a wire rack, then cover and chill in the refrigerator for at least 6-8 hours, preferably overnight, before serving.
Notes
- Keep your Blackberry Bliss Cheesecake tasting divine by storing it tightly covered in the refrigerator for up to 4-5 days; for longer enjoyment, individual slices can be frozen and thawed in the fridge.
- This rich, creamy berry dessert is truly best enjoyed chilled straight from the refrigerator; reheating is not recommended as it will alter the delicate, smooth texture.
- For an exquisite presentation, serve each slice with a dollop of fresh whipped cream, a few extra blackberries, or a light dusting of powdered sugar, perhaps even a fresh mint sprig.
- Achieve that signature silky-smooth cheesecake texture by ensuring your full-fat cream cheese is truly softened to room temperature, and once the eggs are added, mix just until combined to avoid overworking the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 470
- Sodium: 310mg
- Fat: 35g
- Saturated Fat: 21g
- Trans Fat: 0g
- Protein: 38g