Description
Indulge in our Blackberry Bliss Cheesecake: a heavenly blend of tart, homemade berry compote swirled into a rich, creamy baked filling over a buttery graham crust.
Ingredients
- Graham cracker crumbs: 1 ½ cups
- Unsalted butter, melted: 6 tablespoons
- Full-fat cream cheese, softened: 32 oz (four 8oz blocks)
- Granulated sugar: 1 ½ cups
- Large eggs: 4
- vanilla powder: 1 ½ teaspoons
- Full-fat sour cream: ½ cup
- Fresh or frozen blackberries: 2 cups
Instructions
- Step 1: Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent water bath leakage. In a medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar (from the 1 ½ cups total), and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool slightly.
- Step 2: For the blackberry compote, combine blackberries, ¼ cup of the granulated sugar, and 1 tablespoon of water in a small saucepan over medium heat. Simmer for 5-7 minutes, mashing the berries slightly with a fork, until the sauce thickens. Remove from heat and let cool completely.
- Step 3: In a large bowl with an electric mixer, beat the softened cream cheese on medium speed until smooth. Gradually add the remaining 1 ¼ cups of granulated sugar, beating until well combined. Mix in the sour cream and alcohol-free vanilla extract. Add the eggs one at a time, beating on low speed just until each egg is incorporated, being careful not to overmix.
- Step 4: Pour the cream cheese filling over the cooled crust in the springform pan. Drop spoonfuls of the cooled blackberry compote over the top of the cheesecake filling. Using a knife or skewer, gently swirl the compote into the filling to create a marbled effect.
- Step 5: Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-75 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the water bath for 1 hour.
- Step 6: Remove the cheesecake from the water bath and the roasting pan. Let it cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before releasing from the springform pan and serving.
Notes
- Keep any remaining cheesecake slices well-covered in the refrigerator for up to 4-5 days; this helps maintain its luscious texture and prevents it from absorbing fridge odors.
- Since this dessert is meant to be enjoyed chilled, skip the microwave! For the best creamy texture and full flavor expression, simply let your slice sit at room temperature for 15-20 minutes before indulging.
- Elevate each slice with a scattering of fresh blackberries, a delicate sprig of mint, or a small dollop of lightly sweetened whipped cream to beautifully complement its rich, fruity profile.
- For an irresistibly smooth, crack-free cheesecake, make sure your cream cheese, sour cream, and eggs are all at genuine room temperature before you start mixing; this allows them to emulsify perfectly without overworking the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of 9-inch cake)
- Calories: 500
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 22g
- Trans Fat: 0g
- Protein: 48g