Go Back

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?
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: bakra eid, blackberry cheesecake, blackberry cheesecake recipe, cheesecake, cheesecake recipe, eid, eid 2020, eid al-adha, eid al-fitr, eid desserts, eid ideas, eid ul adha
Author: The Ovenist

Ingredients

FOR THE CHEESECAKE CRUST

  • 1 ¾ cups Graham cracker crumbs (230 grams)
  • 2 tablespoons Granulated white sugar
  • teaspoon Fine salt
  • 60 grams Unsalted Butter Melted

FOR THE CHEESECAKE FILLING

  • 450 grams Cream cheese at room temperature
  • 130 grams Granulated white sugar
  • ¼ teaspoon Fine salt
  • 1 teaspoon Vanilla extract
  • 2 large Eggs
  • 5 tablespoons Sour cream
  • 5 tablespoons Heavy whipping cream

FOR THE BLACKBERRY TOPPING

  • 2 cups Frozen blackberries
  • 3 tablespoons Granulated white sugar
  • 2 tablespoons Lemon juice
  • 1 teaspoon Gelatin heaped

Instructions

FOR THE CRUST

  • Preheat oven to 175°C.
  • In a food-processor, place 230g graham crackers, salt, sugar and process to fine crumbs. Add butter, and pulse till well combined.
  • Butter a 9-inch spring form pan. Put the graham cracker crumbs and press using the bottom of a glass/measuring cup or your fingers till the layer is tight and even.
  • Bake the crust for 10 minutes. Remove from the oven and let cool.

PREPARING THE SPRING-FORM PAN

  • Use three large square pieces of foil to cover the outside of the pan. Each foil piece should be 18 by 18 inches. It should be large enough to cover the bottom and come up the sides of the pan.
    Place the spring-form pan in the center of the foil and fold the sides to it comes up the sides of the pan.
    Repeat these steps with 2 or 3 more pieces of foil. You must do this carefully to prevent your foil from tearing. If you do not follow this step properly, water can leak into your cheesecake and will cause your crust to be soggy.
  • Preheat oven to 160°c.

FOR THE CHEESECAKE LAYER

  • In the bowl of a stand mixer, with paddle attachment, beat the cream cheese for 3 minute till smooth.
  • Add sugar and beat again, for around 3 minutes.
  • Next, add salt, beat for 1 minute, add vanilla and beat for one minute.
  • Add one egg, beat for 1 minute. Add another egg, beat for 1 minute.
  • Add sour cream, beat for 30 seconds. Scrape down the sides to make sure everything is well incorporated.
  • Finally add heavy whipping cream, and beat till combined.
  • Pour this cheesecake filling on the top of the prepared cheesecake crust and smooth the top using a rubber spatula or an offset spatula.

PREPARING WATER BATH

  • In a large rectangular baking pan (that has high sides), place the spring-form pan.
  • Place the large baking pan (with the spring form pan in it) into the oven.
  • Boil around 1.8 Litres of water and carefully pour this in the large baking pan. The water should reach half way up the sides of the pan.
  • Bake for around 40-50 minutes. If you double the recipe of the cheesecake filling for a thicker cheesecake, bake for around 1 hour and 30 minutes.
  • Turn off the oven. Leave the oven door a little open, and let the cheesecake sit there for an hour. Then. transfer the large baking pan onto your counter top and carefully remove the spring-form pan from it.
  • Let the cheesecake (in the spring-form pan) come to room temperature.. Once completely cooled to room temperature, cover with cling wrap and transfer to the refrigerator to chill for 2 hours before putting the blackberry topping.

FOR THE BLACKBERRY TOPPING

  • Add blackberries, sugar and lemon juice in a pan, cook for 10 minutes. Then use a sieve to separate seeds. Discard these seeds.
  • Add 2 tbsp. water and 1 teaspoon heaped gelatin in a small pan. Leave for 10 minutes for gelatin to swell. Then put it on low flame and stir constantly. When all the gelatin dissolves, remove from stove and pour it on the blackberry sauce. Mix and immediately pour onto cooled cheesecake.
  • Refrigerate the blackberry cheesecake for 2 hours or overnight. Then you can remove the sides of the spring form pan (read the post above to know how) and transfer to a serving plate. ENJOY!

Notes

  1. I used measuring spoons for this recipe. For best results, I suggest you do the same.
  2. I use Philadelphia brand of cream cheese.
  3. I put the blackberry sauce after refrigerating the cheesecake overnight. The blackberry topping will need at least an hour or two to set.