Description
A reliable and deeply informed guide to making a heavenly blackberry raspberry cheesecake, emphasizing balance in texture, flavor, and timing.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar
- 32 oz (900 g) cream cheese, room temperature
- 1 cup sugar
- 1 cup sour cream
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp flour (optional for stability)
- 1 cup blackberries
- 1 cup raspberries
- 1/3–1/2 cup sugar (for berry swirl)
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp water (if thickening)
Instructions
- Prepare the crust by combining graham cracker crumbs, sugar, and melted butter, then press into the bottom of a springform pan. Chill in the refrigerator.
- Make the berry concentrate by cooking blackberries and raspberries with sugar and lemon until juicy. Blend and strain for seedless sauce, reduce to thick syrup, and chill.
- Make the cheesecake filling by beating cream cheese until smooth, adding sugar, sour cream, and vanilla. Incorporate eggs one at a time, mixing at low speed. Stir in flour if using.
- Pour two-thirds of the filling into the crust, add berry concentrate in spoonfuls, and swirl. Top with remaining filling and more berry dots; swirl lightly.
- Bake using a water bath at 325°F (160°C) for about 70 minutes or without a bath for about 55 minutes. The edges should be set, and the center should jiggle slightly.
- Allow it to cool in the oven for 1 hour, then chill in the refrigerator for at least 6 hours, ideally overnight.
Notes
For a no-bake option, use a thickened cream cheese mixture and chill until firm. Use reduced berry puree or preserves for best results.
- Prep Time: 75 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg