Made with fresh blackberries, this Blackberry Cheesecake Recipe is creamy, fruity and a little bit tangy - it's your new fruity fave!
While cheesecake is never out of season, Blackberries are in season from late summer to early autumn, so this is the perfect cheesecake to take you from a hot Summer to a cosy Autumn - just like your favourite jumper.
This Blackberry Cheesecake is also a great way to use up any leftover blackberries from your summer fruit picking. If you don't have any in, grab a basket and head to the hedgerow!
This beautiful baked cheesecake with deep purple hues is made with a biscuit base, fresh blackberries and a cheesecake filling made with cream cheese, double cream and eggs, flavoured with vanilla extract and lots of fresh blackberries.
It's a super simple assembly with delightfully complex flavours based on true classics.
To make your cheesecake, you'll first make the biscuit base by blitzing digestive biscuits (or graham crackers) in a food processor and mixing them with melted butter. Then you'll press into a lined tin to form your base.
Now you're ready to make the cheesecake filling, by mixing together the cream, cream cheese, eggs, flour and a touch of vanilla and then gently folding in chopped blackberries, stirring the mixture ever so briefly so leave a swirled pattern inside.
Finally, you'll pile the mixture into a tin, top with more blackberries and bake!
Once your cheesecake is cooked and has had time to set overnight, you can serve it as a dessert after dinner or even enjoy a slice at brunch with a cup of coffee.
Blackberry Cheesecake is also great for sharing at parties, picnics and potlucks - everyone will love it!
As you can see, this Blackberry Cheesecake recipe is super easy to whip up! So if you've picked too many blackberries, or just fancy picking some up from the local shop, this is the perfect way to use them up!
The full recipe is below with plenty of clear pictures and instructions. I hope you give it a try!
Ingredients
For the biscuit base
- 300 g (10.6 oz) digestive biscuits (graham crackers)
- 100 g (3.5 oz) slightly salted butter
To prepare the blackberries
- 150 g (5.3 oz) blackberries roughly chopped
- 1 tbsp plain flour (all purpose flour)
- 100 g (3.5 oz) blackberries halved
For the blackberry cheesecake filling
- 350 g (12.3 oz) light cream cheese room temp
- 250 g (8.8 oz) regular cream cheese room temp
- 175 g (6.2 oz) double cream (heavy cream) room temp
- 1 tsp vanilla extract
- 1 medium free range egg yolk room temp
- 2 medium free range eggs room temp
- 3 tbsp plain flour (all purpose flour)
- 200 g (7.1 oz) caster sugar
Equipment
Instructions
Make the biscuit base
Preheat the oven to 170C (150C fan, 300F).
Blitz the digestive biscuits to a fine crumb in the food processor and tip into a bowl
Add the melted butter.
Stir to distribute the butter evenly, then tip the crumb into a greased 23cm (9in) springform tin.
Press down firmly to create an even base.
Bake for 5 minutes only, then set aside.
Make the blackberry cheesecake filling
Put the chopped blackberries in a bowl and add the tablespoon of flour.
Mix together.
Put the cream cheese, double cream, vanilla, eggs and egg yolk, caster sugar and flour in a bowl.
Whisk just enough to combine - don't whisk too vigorously as you don't want to introduce excess air bubbles.
Tip in the floured blackberries. Lightly fold together, leaving the mix streaky.
Pour into your cheesecake tin, on top of the biscuit base.
Top with the blackberries halves.
Bake
Bake for 1 hour or until set but still jiggly if gently shaken.
As soon as it comes out of the oven, run a knife around the inside of the tin. This stops the cheesecake from sticking to the sides and cracking as a it cools.
Allow to cool to room temperature, then cover and chill in the refrigerator overnight.
Serve
When you're ready to serve, run a knife around the inside of the tin and unlock to release the sides. It should then lift onto a board cleanly.
Slice with a sharp knife to serve, wiping between cuts for a neat finish.
Enjoy you baked blackberry cheesecake!
Print this Blackberry Cheesecake Recipe
Blackberry Cheesecake Recipe
Ingredients
For the biscuit base
- 300 g (10.6 oz) digestive biscuits (graham crackers)
- 100 g (3.5 oz) slightly salted butter
To prepare the blackberries
- 150 g (5.3 oz) blackberries roughly chopped
- 1 tbsp plain flour (all purpose flour)
- 100 g (3.5 oz) blackberries halved
For the blackberry cheesecake filling
- 350 g (12.3 oz) light cream cheese room temp
- 250 g (8.8 oz) regular cream cheese room temp
- 175 g (6.2 oz) double cream (heavy cream) room temp
- 1 tsp vanilla extract
- 1 medium free range egg yolk room temp
- 2 medium free range eggs room temp
- 3 tbsp plain flour (all purpose flour)
- 200 g (7.1 oz) caster sugar
Instructions
Make the biscuit base
- Preheat the oven to 170C (150C fan, 300F).
- Blitz the digestive biscuits to a fine crumb in the food processor and tip into a bowl.
- Add the melted butter and stir to distribute the butter evenly.
- Tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base.
- Bake for 5 minutes only, then set aside.
Make the blackberry cheesecake filling
- Put the chopped blackberries in a bowl and add the tablespoon of flour. Mix together.
- Put the cream cheese, double cream, vanilla, eggs and egg yolk, caster sugar and flour in a bowl.
- Whisk just enough to combine - don't whisk too vigorously as you don't want to introduce excess air bubbles.
- Tip in the floured blackberries. Lightly fold together, leaving the mix streaky.
- Pour into your cheesecake tin, on top of the biscuit base.
- Top with the blackberries halves.
Bake
- Bake for 1 hour or until set but still jiggly if gently shaken.
- As soon as it comes out of the oven, run a knife around the inside of the tin. This stops the cheesecake from sticking to the sides and cracking as a it cools.
- Allow to cool to room temperature, then cover and chill in the refrigerator overnight.
Serve
- When you're ready to serve, run a knife around the inside of the tin and unlock to release the sides. It should then lift onto a board cleanly.
- Slice with a sharp knife to serve, wiping between cuts for a neat finish.
Nutrition
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fooddoz says
Thanks for the blackberry cheesecake recipe.