Easy Blackberry Cheesecake
A delightful dessert featuring creamy cheesecake with fresh blackberries, set atop a crunchy graham cracker crust, perfect for any occasion.
Ingredients
Graham Cracker Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cups 1/4 cup sugar For sweetness
- 0.5 cups 1/2 cup unsalted butter, melted Provides richness
Cheesecake Filling
- 3 packages 3 (8 oz) packages cream cheese, softened Ensure at room temperature for smooth mixing
- 1 cup 1 cup sugar For sweetness
- 1 teaspoon 1 teaspoon vanilla extract For flavor
- 3 large 3 large eggs Helps bind the filling
- 1 cup 1 cup sour cream Adds tanginess and creaminess
- 0.5 cups 1/2 cup heavy cream For added richness
Toppings
- 2 cups 2 cups fresh blackberries For layering and garnish
- 0.5 cups 1/2 cup blackberry preserves For drizzling on top
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs with 1/4 cup sugar and melted butter; press into the bottom of the pan.
- In a large bowl, beat the softened cream cheese with 1 cup of sugar until smooth. Add vanilla and mix.
- Incorporate eggs one at a time, then add sour cream and heavy cream until combined.
Baking
- Pour half the mixture over the crust, layer with blackberries and blackberry preserves, then top with remaining mixture.
- Bake for 60-70 minutes until set; cool in the oven with the door ajar for an hour.
- Transfer to the refrigerator to chill for at least 4 hours or overnight.
- Serve garnished with extra blackberries and preserves.
Notes
For an even creamier cheesecake, ensure that your cream cheese is at room temperature. Consider adding lemon juice or zest for extra zing. You could blend some blackberries into the cream cheese mixture for a more pronounced flavor.