Description

This classic Blackberry Cheesecake features a creamy, smooth cream cheese filling nestled on a buttery graham cracker crust and topped with fresh blackberries. Baked to perfection and slowly cooled to prevent cracking, this dessert offers a rich and tangy flavor balanced by the sweetness of fresh fruit. Perfect for gatherings and celebrations, it serves 12 and requires patience to achieve its luscious texture.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

Filling

3 (8 oz) packages cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 eggs

Topping

1 pint fresh blackberries

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Instructions

Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the cheesecake.
Prepare Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly mixed. Firmly press the mixture into the bottom of a 9-inch springform pan to create an even crust layer.
Make Filling: In a large bowl, beat softened cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, blending well after each addition to maintain a smooth consistency.
Assemble Cheesecake: Pour the cream cheese filling over the prepared graham cracker crust, spreading it evenly.
Bake: Bake in the preheated oven for approximately 60 minutes, or until the center is set but still slightly jiggly. This ensures it will set perfectly after cooling.
Cool in Oven: Turn off the oven and allow the cheesecake to cool inside with the door closed for 5 to 6 hours to prevent cracking and maintain a smooth surface.
Refrigerate: After cooling, chill the cheesecake in the refrigerator until ready to serve, allowing it to fully set and develop flavor.
Add Topping: Before serving, garnish the top of the cheesecake evenly with fresh blackberries for a vibrant color and fresh taste.

Notes

Use room temperature cream cheese for a smoother filling and easier mixing.
Do not overbake the cheesecake; a slight jiggle in the center indicates it’s perfect.
Slow cooling in the oven prevents cracks and preserves the cheesecake’s creamy texture.
Fresh blackberries can be substituted with other berries like raspberries or blueberries.
For extra flavor, you can add a tablespoon of lemon zest to the filling mixture.