Indulge in this Blackberry Cheesecake—where juicy blackberries meet creamy, decadent cheesecake in every layer. With a vibrant, natural berry flavor and a stunning visual appeal, this dessert is sure to leave everyone at the table in awe. 🍇🎉
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons unsalted butter, melted
For the Blackberry Coulis:
- 2 cups fresh blackberries (more for decoration)
- ¼ cup sugar (adjust based on the sweetness of the berries)
- 2 tablespoons lemon juice
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, room temperature
- 1 cup sugar
- 3 large eggs
- 1 cup blackberry puree (from the coulis process)
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Crust:
Preheat your oven to 350°F (175°C).
Mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom and up the sides of a 9-inch springform pan.
Bake for 10 minutes, then allow the crust to cool completely. - Make the Blackberry Coulis:
In a saucepan over medium heat, combine the blackberries, sugar, and lemon juice.
Cook until the berries are soft and the sugar has dissolved, about 10 minutes.
Press the mixture through a fine sieve to remove the seeds, collecting the coulis in a bowl.
Reserve part of the coulis for the filling and part for layering. - Prepare the Cheesecake Filling:
Beat the cream cheese and sugar together until smooth.
Add the eggs, one at a time, beating just until blended after each addition.
Mix in the blackberry puree and vanilla extract until the color is uniform and no streaks remain. - Assemble the Cheesecake:
Pour a thin layer of blackberry coulis over the cooled crust.
Let it set in the fridge for about 10-15 minutes.
Carefully pour the cheesecake filling over the set coulis layer.
Bake at 325°F (160°C) for about 50-60 minutes, or until the center is set but slightly wobbly.
Let the cheesecake cool completely, then refrigerate for at least 4 hours, or overnight for best results. - Final Touches:
Once chilled and set, spread a thin layer of blackberry coulis over the top of the cheesecake.
Decorate the perimeter with fresh blackberries for an elegant finish.
Serving:
Carefully remove the cheesecake from the springform pan before serving.
Slice with a hot knife (dipped in warm water and then dried) for clean cuts.
Serve and enjoy your stunning, no-artificial-colorant blackberry cheesecake!
This Blackberry Cheesecake is a perfect balance of tangy, sweet, and creamy flavors. The luscious blackberry layers and the soft, velvety cheesecake create a dessert that’s not only delicious but also a beautiful centerpiece for any occasion!
PrintBlackberry Cheesecake 💜💜
Indulge in this Blackberry Cheesecake—where juicy blackberries meet creamy, decadent cheesecake in every layer. With a vibrant, natural berry flavor and a stunning visual appeal, this dessert is sure to leave everyone at the table in awe. 🍇🎉
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons unsalted butter, melted
For the Blackberry Coulis:
- 2 cups fresh blackberries (more for decoration)
- ¼ cup sugar (adjust based on the sweetness of the berries)
- 2 tablespoons lemon juice
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, room temperature
- 1 cup sugar
- 3 large eggs
- 1 cup blackberry puree (from the coulis process)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust:
Preheat your oven to 350°F (175°C).
Mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom and up the sides of a 9-inch springform pan.
Bake for 10 minutes, then allow the crust to cool completely. - Make the Blackberry Coulis:
In a saucepan over medium heat, combine the blackberries, sugar, and lemon juice.
Cook until the berries are soft and the sugar has dissolved, about 10 minutes.
Press the mixture through a fine sieve to remove the seeds, collecting the coulis in a bowl.
Reserve part of the coulis for the filling and part for layering. - Prepare the Cheesecake Filling:
Beat the cream cheese and sugar together until smooth.
Add the eggs, one at a time, beating just until blended after each addition.
Mix in the blackberry puree and vanilla extract until the color is uniform and no streaks remain. - Assemble the Cheesecake:
Pour a thin layer of blackberry coulis over the cooled crust.
Let it set in the fridge for about 10-15 minutes.
Carefully pour the cheesecake filling over the set coulis layer.
Bake at 325°F (160°C) for about 50-60 minutes, or until the center is set but slightly wobbly.
Let the cheesecake cool completely, then refrigerate for at least 4 hours, or overnight for best results. - Final Touches:
Once chilled and set, spread a thin layer of blackberry coulis over the top of the cheesecake.
Decorate the perimeter with fresh blackberries for an elegant finish.
Serving: Carefully remove the cheesecake from the springform pan before serving.
Slice with a hot knife (dipped in warm water and then dried) for clean cuts.
Serve and enjoy your stunning, no-artificial-colorant blackberry cheesecake!
Notes
This Blackberry Cheesecake is a perfect balance of tangy, sweet, and creamy flavors. The luscious blackberry layers and the soft, velvety cheesecake create a dessert that’s not only delicious but also a beautiful centerpiece for any occasion