Homegrown blackberry Cheesecake
I’ve spent the better half of spring waiting on my backyard blackberry bushes to bloom. This recipe is absolutely best using fresh blackberries from your garden or farmer’s market.
- First, start with the ingredients at room temperature. (This is an important step to achieving a smooth cheesecake batter with no lumps.)
- Another tip, do not over mix the batter. (If you whip too much air into the cheesecake, you increase your chances of cracking.)
- Use a springform pan and bake the cheesecake in a water bath.
- Do not open the oven during the baking process. The cheesecake needs to bake evenly and steam escaping will prevent that.
- Do not over bake the cheesecake. It will be done when the center has just slight movement. For best results, allow cheesecake to cool inside the oven with the oven off and door propped open for an hour before you move it.
For cutting cheesecake, use a very sharp knife that isn’t serrated. Heat up the blade by running it under hot water and dry immediately.
This cheesecake was a success at my last family gathering. I received comments that it was the best cheesecake they’ve ever had. You’ll win people over that aren’t even fond of berries or cheesecake!PREP TIME:COOK TIME:TOTAL TIME:
- Graham Cracker Crust:
- 1¾ Cup Graham Cracker Crumbs
- 4 Tablespoons Brown Sugar
- ½ Teaspoon Salt
- 8 Tablespoons Butter, melted
- 3 (8oz.) Whipped Cream Cheese, room temperature
- 3/4 Cup Sugar
- 4 Eggs, room temperature
- 1 Tablespoon Vanilla Extract
- ½ Teaspoon Salt
- 1/4 cup Half & Half
- 1 Tablespoon Butter, melted
- Blackberry Topping:
- 2 Cup Blackberries
- 1/2 cup sugar
- 2 Tablespoon Lemon Juice
- Graham Cracker Crust: Preheat the oven to 325°. In a bowl combine the graham cracker crumbs, brown sugar and salt. Stir well. Add in melted butter and stir with a wooden spoon. The mixture should resemble wet sand. Press the graham cracker crust firmly into a 8 or 9 inch springform pan. Bake for 10-12 minutes or until lightly golden. Set aside to cool. After the crust has cooled, wrap the outside of the pan with two pieces of foil or alternatively you can place the springform pan directly into a 10 inch cake pan.
- Cheesecake: Preheat the oven to 325°. In a bowl, beat the softened cream cheese with a hand mixer on medium speed for 1.5 minutes Add in the sugar slowly. Mix on medium speed for 1 minute or until the sugar is all mixed in. Reduce speed to low, add in room temperature eggs one at a time.
- Beat for 1 minute or until well incorporated.
- Add in the vanilla, salt, and half & half. Brush the melted butter onto the insides of the springform pan.
- Pour the filling on top of the crust.
- Set the springform pan in a roasting pan and place it in the oven on the center rack. Fill the roasted pan halfway up the sides of the springform pan with hot water. Bake for 1 hour. After the cheesecake is finished baking allow it to cool in the water bath by propping open the oven door. Cool for 1 hour. Remove the cheesecake from the oven. Run a sharp knife along the outsides of the cheesecake to loosen it. Place in the refrigerator for 4 hours. Top with chilled blackberry topping and chill for another 2-4 hours or until gelled.
- Blackberry Topping: In a large saucepan over high heat, mash blackberries with a potato masher or large spatula, bring to a boil for 5 minutes. Add lemon juice and then stir in sugar. Boil for another 3 minutes or until it starts getting syrupy. You don’t want it too thick as it will keep thickening up in the fridge. Remove and place into a canning jar with airtight lid. Keep in fridge until gelled.
- Garnish with whole blackberries and lavender.
Linen WILLIAMS AND SONOMA
Cake stand AMAZON
If you are trying this recipe, let me know how it goes in the comments!