Description

This creamy blackberry cheesecake is rich, velvety, and bursting with fresh berry flavor. Made with a buttery graham cracker crust, a luscious cheesecake filling, and a sweet blackberry swirl, this recipe is a show-stopping dessert perfect for any occasion!

Ingredients

For the Crust:

✔️ 2 cups crushed graham crackers (or digestive biscuits)
✔️ 6 tbsp melted butter
✔️ ¼ cup sugar

For the Cheesecake Filling:

✔️ 3 (8 oz) packages cream cheese, softened
✔️ 1 cup sugar
✔️ 3 eggs
✔️ 1 tsp vanilla extract
✔️ ½ cup sour cream
✔️ 2 tbsp cornstarch

For the Blackberry Swirl/Topping:

✔️ 1 ½ cups fresh blackberries
✔️ 2 tbsp honey or sugar
✔️ 1 tbsp lemon juice

Instructions

1️⃣ Prepare the Crust:

Preheat the oven to 325°F (163°C).
Mix graham cracker crumbs, melted butter, and sugar in a bowl.
Press into a 9-inch springform pan and bake for 10 minutes. Let cool.

2️⃣ Make the Cheesecake Filling:

Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing on low.
Stir in vanilla, sour cream, and cornstarch until well combined.

3️⃣ Prepare the Blackberry Swirl:

Blend blackberries, honey, and lemon juice until smooth.
Strain to remove seeds.

4️⃣ Assemble & Swirl:

Pour half the cheesecake batter into the crust.
Drizzle half the blackberry puree and swirl with a knife.
Repeat with the remaining batter and puree.

5️⃣ Bake to Perfection:

Wrap the springform pan in foil and place in a water bath.
Bake for 50–60 minutes until set but slightly jiggly in the center.
Cool inside the oven with the door slightly open.

6️⃣ Chill & Serve:

Refrigerate for at least 4 hours or overnight.
Top with fresh blackberries and serve!

Notes

✔️ For a no-bake version, swap eggs for whipped cream and chill for 6 hours.
✔️ For a chocolate crust, use crushed chocolate cookies instead of graham crackers.
✔️ Let the cheesecake cool gradually to prevent cracks.
✔️ Use full-fat cream cheese for the best creamy texture.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American