Get ready to indulge in pure bliss with this Luscious Blackberry Cheesecake! The creamy, smooth texture of the cheesecake pairs perfectly with a sweet, tangy blackberry compote, creating a dessert that is both decadent and refreshing. Whether you’re hosting a special dinner or simply treating yourself, this blackberry cheesecake is sure to impress with its stunning flavor and elegant presentation.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
For the Blackberry Compote:
- 2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
Equipment Needed
- 9-inch springform pan
- Parchment paper or non-stick spray
- Electric mixer or whisk
- Mixing bowls
- Small saucepan
- Spatula
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened.
- Press the mixture into the bottom of a greased 9-inch springform pan, forming an even layer. Bake for 8–10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy.
- Add the vanilla extract, eggs (one at a time), and sour cream, mixing until smooth.
- Stir in the flour until fully combined.
- Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 50–60 minutes, or until the center is almost set (it should still jiggle slightly).
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.
- Prepare the Blackberry Compote:
- In a small saucepan, combine the blackberries, sugar, lemon juice, and vanilla extract. Cook over medium heat for 10–12 minutes, stirring occasionally, until the berries break down and the mixture thickens into a syrupy compote.
- Remove from heat and let cool to room temperature.
- Assemble the Cheesecake:
- Once the cheesecake has chilled and set, remove it from the springform pan.
- Top with the blackberry compote, spreading it evenly over the surface of the cheesecake.
- Serve and Enjoy:
- Slice the cheesecake into wedges and serve chilled. Garnish with additional fresh blackberries or a sprig of mint, if desired.
Tips for Success
- For a smoother cheesecake, make sure the cream cheese is softened completely before mixing.
- If the compote is too thick, you can thin it out with a splash of water or extra lemon juice.
- Store leftover cheesecake in the refrigerator for up to 5 days.
Luscious Blackberry Cheesecake Bliss is the perfect balance of creamy, tangy, and sweet. The velvety texture of the cheesecake combined with the fresh, flavorful blackberry compote creates an unforgettable dessert that is sure to be a crowd-pleaser. Indulge in this elegant treat today and experience cheesecake at its finest!
Indulge in Luscious Blackberry Cheesecake Bliss
Savor the rich, velvety texture of Luscious Blackberry Cheesecake Bliss! A creamy cheesecake topped with sweet and tangy blackberry compote, perfect for any occasion.
Equipment
- 9-inch springform pan
- Parchment paper or non-stick spray
- Electric mixer or whisk
- Mixing bowls
- Small saucepan
- Spatula
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- For the Blackberry Compote:
- 2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened.
- Press the mixture into the bottom of a greased 9-inch springform pan, forming an even layer. Bake for 8–10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy.
- Add the vanilla extract, eggs (one at a time), and sour cream, mixing until smooth.
- Stir in the flour until fully combined.
- Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 50–60 minutes, or until the center is almost set (it should still jiggle slightly).
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.
- Prepare the Blackberry Compote:
- In a small saucepan, combine the blackberries, sugar, lemon juice, and vanilla extract. Cook over medium heat for 10–12 minutes, stirring occasionally, until the berries break down and the mixture thickens into a syrupy compote.
- Remove from heat and let cool to room temperature.
- Assemble the Cheesecake:
- Once the cheesecake has chilled and set, remove it from the springform pan.
- Top with the blackberry compote, spreading it evenly over the surface of the cheesecake.
- Serve and Enjoy:
- Slice the cheesecake into wedges and serve chilled. Garnish with additional fresh blackberries or a sprig of mint, if desired.
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