Go Back

Creamy, Dreamy Blackberry Cheesecake

A rich and velvety cheesecake topped with fresh blackberries and a buttery graham cracker crust, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened Make sure it's very soft.
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs At room temperature.
  • 1 cups sour cream
For the topping
  • 1 cups fresh blackberries
  • 0.25 cups powdered sugar For topping.
  • 1 tablespoon lemon juice For topping.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust.
  3. In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the sour cream until fully incorporated.
  6. Pour the cheesecake batter over the crust in the springform pan.
Baking
  1. Bake for 55–60 minutes, or until the center is slightly jiggly and the edges are set.
  2. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.
  3. Remove from the oven and refrigerate for at least 4 hours, or overnight.
Topping
  1. Before serving, mix blackberries with powdered sugar and lemon juice, and spoon over the cheesecake.

Notes

Store wrapped in the fridge for up to a week. Freeze slices for up to 3 months and thaw in the fridge when ready to eat. To make it vegan, swap cream cheese for a plant-based version and use flax eggs.