Description
A rich and creamy vanilla cheesecake with vibrant swirls of homemade blackberry purée on a buttery graham cracker crust.
Ingredients
1 1/2 cups graham cracker crumbs
1 1/4 cups granulated sugar (divided)
6 tbsp unsalted butter, melted
24 oz cream cheese, softened
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
1/2 cup blackberry purée
1 cup fresh blackberries
1 tbsp lemon juice
1 tsp cornstarch
1 tbsp water
Instructions
Step 1: Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with foil.
Step 2: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Cool completely.
Step 3: Beat softened cream cheese and 1 cup sugar until smooth. Add vanilla extract.
Step 4: Add eggs one at a time, mixing on low speed until combined. Fold in sour cream and heavy cream.
Step 5: Pour half the batter into the pan. Drop spoonfuls of blackberry purée over it. Top with remaining batter and more purée. Swirl with a knife.
Step 6: Place in a water bath and bake for 50–60 minutes. Turn off oven and let cool inside with the door cracked for 1 hour.
Step 7: Simmer blackberries, lemon juice, and remaining sugar in a pan. Add cornstarch slurry and cook until thick. Cool and spread over cheesecake.
Step 8: Chill for at least 4 hours before serving.
Notes
Always use room temperature ingredients for the smoothest batter. Do not over-bake; the center should still be slightly jiggly.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 445 kcal
- Sugar: 28g
- Sodium: 310mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
