Description
Blackberry Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 cups cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup heavy cream
For the Blackberry Sauce:
2 cups fresh blackberries (or frozen, thawed)
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water
For Topping:
Whipped cream
Fresh blackberries
Instructions:
1. Prepare the Crust:
Preheat the oven to 180°C (350°F). In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream. Pour the filling over the cooled crust.
3. Bake the Cheesecake:
Bake for 50-60 minutes or until the center is slightly jiggly but set around the edges. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
4. Prepare the Blackberry Sauce:
In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until the berries break down. Add the cornstarch mixture and stir until the sauce thickens. Remove from heat and let it cool.
5. Assemble and Serve:
Remove the cheesecake from the springform pan. Pour the cooled blackberry sauce over the cheesecake. Top with whipped cream and fresh blackberries.
6. Enjoy!
Serve chilled and enjoy this luscious blackberry cheesecake!
Step-by-Step Guide
Begin by ensuring all filling ingredients are at room temperature for a smooth, lump-free batter. For the crust, press the crumb mixture firmly and evenly up the sides of the springform pan about an inch to create a sturdy base. When making the filling, avoid over-beating after adding the eggs, as this incorporates too much air and can cause cracking. The key to perfect baking is the “jiggle test”: the center should wobble like set gelatin when the pan is gently shaken. The gradual cooling in the oven is non-negotiable for preventing dramatic temperature shifts that lead to cracks.
Serving Suggestions
Serve each slice with an extra dollop of freshly whipped cream and a mint sprig for a vibrant contrast. For a dinner party, drizzle individual plates with extra blackberry sauce before placing the cheesecake slice. Pairing suggestions include a glass of late-harvest Riesling, a cup of strong coffee, or a sparkling Moscato. For a festive touch, garnish with a few edible flowers or a light dusting of powdered sugar.
How-to Summary
To summarize, this cheesecake involves creating a buttery graham cracker crust, baking it briefly, then filling it with a rich, vanilla-infused cream cheese mixture. The cheesecake bakes slowly and cools gradually before a long chill. A simple, fresh blackberry sauce is cooked on the stovetop until thickened, then poured over the fully set cake just before serving, finished with fresh berries and cream.
Frequently Asked Questions
Can I use frozen blackberries for the sauce? Yes, frozen blackberries work perfectly. Thaw and drain any excess liquid before using to prevent a watery sauce.
How do I prevent cracks in my cheesecake? Avoid over-mixing the batter, use a water bath, and follow the slow cooling method in the turned-off oven. Don’t worry if a small crack forms—the sauce will cover it!
Can I make this cheesecake ahead of time? Absolutely. The cheesecake itself is best made 1-2 days ahead. Add the sauce and fresh toppings the day you plan to serve it.
What can I use instead of a springform pan? A deep 9-inch pie dish can work, but unmolding will be difficult. It’s best served directly from the dish in this case.
How should I store leftovers? Cover tightly with plastic wrap or in an airtight container and refrigerate for up to 5 days. The crust will soften slightly over time.
Common Mistakes to Avoid
- Using cold cream cheese or eggs, which leads to a lumpy batter.
- Over-baking the cheesecake; remember, the center should still jiggle slightly.
- Skipping the gradual cooling step, which is a primary cause of cracking.
- Adding the blackberry sauce while it’s still warm, which can melt the topping and make the surface soggy.
- Not properly sealing the springform pan with foil if using a water bath, leading to a soggy crust.
Conclusion
This Blackberry Cheesecake is a stunning dessert that balances rich, creamy filling with the bright, tangy flavor of fresh berries. By following the detailed steps and tips provided, you can confidently create a professional-quality dessert that is sure to impress. The combination of textures and flavors makes it a perfect centerpiece for any special occasion or a delightful treat to enjoy any day of the week. Happy baking!