Blackberry Cheesecake

BLACKBERRY CHEESECAKE

The Best Blackberry Cheesecake Ever! With a velvety cream cheese layer, crunchy graham cracker-based crust, and a delicious blackberry topping, what’s not to like?

No doubt, the blackberry topping packs a robust punch of flavor. But the fact that it looks like a mesmerizing starry galaxy should be enough to make you fall in love with it.

I made this cheesecake last Eid al Adha, and everyone was raving about it. An absolute crowd-pleaser! I honestly thought, it’s just a cheesecake, why the exaggeration? Until I tried it…

It’s too good! The silky-smooth cheesecake…the tangy-sweet topping..the crunch of the base.. It simply can not be matched.

I’m gonna stop blowing my own trumpet right about now..(but in my defense…that’s what food blogging’s all about y’know? 😛 )

And, like you would want any Eid dessert to be, it is a perfect make-ahead item. In fact, you can prepare it two days in advance and focus on your other Eid preparations!

What if I want a thicker cheesecake?

While this is a classic cheesecake recipe, it is not as thick as a traditional cheesecake is supposed to be. However, you can very easily double the recipe to get a thicker, classic cheesecake.

If you have ever made cheesecakes before, you know that they generally call for a lot of cream cheese. And if you use good quality cream cheese, it makes cheesecakes not-too-budget-friendly.

This recipe is also great for those who don’t have the whole quantity on hand, or just don’t want to make a large quantity.

If you would like a thick cheesecake while using the same quantities mentioned in this blackberry cheesecake recipe, all you have to do is use a 6 or 7 inch spring-form pan! It will be smaller but it will look thick, exactly like a classic cheesecake should be. This would probably increase the baking time though.

Should I bake the crust?

Not all cheesecakes recipes call for baking the crust alone before adding the cream cheese batter. But I prefer doing that to avoid a soggy cheesecake crust.

Which biscuits can I use for the crust?

Graham Crackers are the first choice for any cheesecake crust. They’re usually honey or cinnamon-flavored and give the classic flavor of a cheesecake base.

That being said, you can use Marie biscuits or Digestive biscuits with a pinch of cinnamon powder. I have often opted for these options when Graham Crackers were not available at my local stores.

Do I need to use a water bath for this cheesecake recipe?

Please don’t let water-baths deter you from making this amazing cheesecake. Using a water bath is quite simple. You just need to place the cheesecake in a large tray filled with hot water, and place this tray (with the cheesecake pan in it) into the oven for baking.

This prevents the cheesecake cracking on the surface, since the water bath slowly brings up the temperature of the cheesecake as it cooks. The cheesecake also bakes evenly (wet cake strips work similarly to bake even cake layers).

I have never tried baking this cheesecake without the water bath because there are a billion benefits to using it. It adds only a little time to the preparation and the results are well worth it.

However, if you absolutely have to, you can bake it without a water bath. (No-bake cheesecakes like this blueberry cheesecake are an excellent option for those who do not have the time to bake cheesecakes.)

AND MOST IMPORTANTLY!

The foil you use must be big enough to cover all the bottom and up the whole sides of the pan. If you use plenty of smaller foils thinking it is the same thing, water will leak into the pan.

Water leaking into your cheesecake from the water-bath will ultimately lead to a soggy crust and a soggy cheesecake, and you don’t want that. Take my word for it, I once had that regretful experience *sobs*.

Using a springform pan

Spring-form pans are always used to make cheesecake because the sides are removable. You do not have to flip it as you would regular cakes. You can easily remove the sides and place the cheesecake on a serving platter.

If you use a normal cake pan, you will have to cut the cheesecake inside the pan for serving, and that’s not the ideal way but it still tastes awesome!

Removing Cheesecake from the spring-form pan

After the cheesecake has been chilled for sufficient time, you can use a hairdryer on the sides of the pan till you see water droplets. This will help soften the edges so you can remove the sides easily.

Alternatively, you can dip a butter knife in hot water, wipe it using a paper towel and then run it along the sides of the pan. Unlock the latch and carefully remove the sides in an upward direction.

If the side does not seem smooth after removing the cheesecake from the spring-form pan, pass a warm butter knife along the sides and it will be perfect!

Which cream cheese should I use?

I can not stress the importance of using a good quality cheesecake enough. Cream cheese is the main ingredient here, so you should not, in any case compromise it’s quality. I use Philadelphia and it is the most popular brand used worldwide.

However, if you know of another brand which has good quality cream cheese, go ahead and use that (And let me know too in the comments!)

Please know that cream cheese here is not the cream cheese spread such as bottles from Kraft or Puck.

Do I have to use Full-fat cream cheese?

YESSSS! You need to use regular full-fat cream cheese to get a rich, decadent cheesecake. Don’t choose ‘lite’ or ‘low-fat’ versions for this dessert! No place for diet here 😛

Can I use a different topping?

Yes, definitely. You can swap out the strawberries for blueberries or strawberries. You may even keep it classic with a plain sour cream topping or skip the topping all together.

This cheesecake tastes amazing on it’s own too!

(Bonus Tip: Toppings are also a a cool way to hide any cracks you get on the top of your cheesecake.)

What do I need to make a blackberry cheesecake?

The ingredients needed to make this blackberry cheesecake are minimal and those you are likely to have on hand.

Cream cheese, eggs, sugar, sour cream and whipping cream make up the cheesecake layer.

Graham crackers crumbs and melted butter make the crust layer.
And finally, topping consists of blackberries, sugar and little bit of gelatin.

How do I know my cheesecake is done?

Now this can be slightly trickly.

You don’t want an under-baked cheesecake which is liquidy at the center but you also don’t want an over-baked cheesecake which is the main reason cheesecake looses it’s creaminess.

You are more likely to over-bake your cheesecake than to under-bake it.

The best way to check if it’s time to switch off the oven, is to slightly move the pan. The center should still be wobbly and the sides firm. The wobbly part will set as it cools.

Switch off the oven at this point, and keep the oven door open to gradually bring down the cheesecake temperature.

Leave the cheesecake in the oven for 1 hour. Sudden change in temperature can lead to cracks on the cheesecake surface.

After the cheesecake has sat for one hour in the (turned off) oven, carefully remove the large baking pan from the oven.

Remove the spring-form pan from the water bath and place it on your counter top.

Let your cheesecake come completely to room temperature, cover it with plastic wrap, and then place it in the refrigerator to chill for 6 hours or overnight. I know, I know, that’s a lot of waiting! But great results require great patience!

A velvety cheesecake is worth the hassle, trust meee!

Why does a cheesecake crack?

Over-beating after eggs are added.
Sudden temperature changes.

What should I use to prepare the cheesecake filling?

Okay, so there are three ways in which you can mix your cream cheese with the rest of the filling ingredients.

First is to use a stand mixer with a paddle attachment. This reduces your work because you don’t have to manually mix anything and it results in a beautifully creamy cheesecake.

Second, is mixing by hand. This results in a creamy cheesecake too, just at the additional cost of arm labour.

The third, and the least preferred option, is to use a handy beater. These tend to over beat the mixture and compromise on the creaminess of the batter (even though it gets the work done pretty fast).

Can I freeze this cheesecake?

Unfortunately, no. Any cheesecake with topping is not suitable for freezing.

NOTE: All the ingredients for the cheesecake mixture need to be at room-temperature so they are easy to mix, and result in a smooth batter.

With all these tips in your back pocket, there’s no way you can go wrong with this amazing blackberry cheesecake! Go ahead try it out!