Description
A rich and creamy homemade blackberry cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and a fresh blackberry topping. Perfectly baked to a smooth finish and cooled slowly for the ideal texture with a vibrant, fruity garnish.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
Topping
- 1 pint fresh blackberries
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to ensure a consistent baking temperature for the cheesecake.
- Prepare Crust: In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan forming an even crust layer.
- Mix Filling: In a large bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, blending well between each addition to achieve a smooth batter.
- Assemble Cheesecake: Pour the cream cheese filling evenly over the prepared graham cracker crust in the springform pan.
- Bake Cheesecake: Bake in the preheated oven for approximately 60 minutes or until the center is set but still slightly jiggly. This gentle baking ensures a creamy interior without cracking.
- Cool Slowly: Turn off the oven and leave the cheesecake inside with the door closed for 5 to 6 hours to cool gradually, which prevents cracking and promotes creamy texture.
- Chill: After cooling, refrigerate the cheesecake until fully chilled and firm, typically at least 4 hours or overnight.
- Add Topping and Serve: Just before serving, garnish the top of the cheesecake with fresh blackberries for a vibrant, fresh burst of flavor and visual appeal.
Notes
- Make sure cream cheese is softened to room temperature for smooth mixing.
- Do not overbake to avoid cracking; the center should still have a slight jiggle.
- Slow cooling in the oven helps prevent surface cracks on the cheesecake.
- Use a 9-inch springform pan for best results and easy removal.
- Chill well before serving to allow the flavors to meld and the texture to set.
- Fresh blackberries can be substituted or complemented with other fresh berries like raspberries or blueberries.
