Irresistible Blackberry Cheesecake Recipe to Love
This blackberry cheesecake recipe brings together a buttery vanilla wafer crust, ultra-creamy filling, and a swirled blackberry topping that’s both beautiful and bursting with flavor. It’s smooth, rich, and perfect for sharing (or savoring solo with a fork and a quiet moment).
Equipment
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Fine-mesh strainer
- Roasting pan (for water bath)
- Aluminum Foil
- Spatula and skewer or butter knife
Ingredients
- 2 cups vanilla wafer crumbs
- 5 tablespoons unsalted butter melted
- 2 cups fresh or frozen blackberries
- ⅓ cup granulated sugar for the berry sauce
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla bean paste
- 3 large eggs room temperature
Optional:
- Zest of 1 lemon
- ½ cup mini chocolate chips
Instructions
- Mix vanilla wafer crumbs with melted butter and press into a parchment-lined springform pan. Bake 8 minutes at 350°F and cool.
- Simmer blackberries and ⅓ cup sugar until thick and jammy; strain and cool.
- Beat softened cream cheese until smooth. Add sugar, sour cream, cornstarch, and vanilla. Mix until combined.
- Add eggs one at a time, mixing gently.
- Layer half the batter into the crust, add dollops of berry sauce, and swirl. Repeat with remaining batter and sauce.
- Wrap the pan in foil and place in a water bath.
- Bake at 325°F for 60–70 minutes until set around the edges with a slight jiggle in the center.
- Cool in oven with door ajar for 1 hour, then cool on counter and refrigerate at least 4 hours.
- Slice with a warm knife and serve chilled.
Notes
Bring your cream cheese and eggs to room temperature for the creamiest texture. Cooling the cheesecake slowly helps avoid cracks.