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–+ servings

Lemon Blackberry Cheesecake

A delicious dessert that blends tangy lemon flavor with sweet blackberries, featuring a creamy filling and a buttery crust.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups graham crackers or biscuits, crushed Use digestive biscuits for a unique flavor.
  • 1/2 cup butter, melted Acts as a binding agent for the crust.
  • 1/4 cup granulated sugar Sweetens the crust.
For the Filling
  • 24 oz cream cheese, softened Ensure it is at room temperature to avoid lumps.
  • 1 cup granulated sugar Used to sweeten the filling.
  • 3 large eggs Important for creating a silky texture.
  • 1 cup sour cream Adds richness and balances flavors.
  • 1 tsp vanilla extract Enhances depth of flavor.
  • 1 tbsp all-purpose flour Helps stabilize the filling.
  • 1 cup blackberry reduction Made by cooking blackberries with sugar and lemon juice.
For the Blackberry Swirl
  • 1 cup blackberries, fresh or frozen Will be made into a reduction.
  • 2 tbsp sugar Used in blackberry reduction.
  • 1 tbsp lemon juice Adds tartness to the swirl.

Method
 

Prepare the Crust
  1. Preheat the oven to 350°F (175°C).
  2. Combine the crushed graham crackers, melted butter, and sugar in a bowl.
  3. Press the mixture into the bottom of a springform pan.
  4. Pre-bake the crust for 8-10 minutes, then allow it to cool.
Make the Filling
  1. Beat the cream cheese in a mixing bowl until smooth.
  2. Add sugar, and mix until incorporated.
  3. Add eggs one at a time, mixing slowly to avoid adding air.
  4. Stir in sour cream, vanilla, and flour until just combined.
  5. Pour the filling into the cooled crust.
Prepare the Blackberry Swirl
  1. In a saucepan, combine blackberries, sugar, and lemon juice over medium heat.
  2. Cook until the mixture thickens, about 10 minutes, then strain to remove seeds.
  3. Drop spoonfuls of the blackberry reduction onto the cheesecake filling and swirl gently with a toothpick.
Bake the Cheesecake
  1. Bake the cheesecake in a water bath for 60 minutes.
  2. The center should jiggle slightly when done.
Cool and Chill
  1. Allow cheesecake to cool in the oven with the door ajar for 1 hour.
  2. Refrigerate for at least 4 hours or overnight before serving.
Serve
  1. Slice the cheesecake using a hot knife for clean edges.
  2. Top with fresh blackberries and whipped cream before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 6gFat: 25gSaturated Fat: 14gSodium: 285mgFiber: 2gSugar: 15g

Notes

For a gluten-free version, use gluten-free cookies for the crust. Experiment with different berries for a unique taste.

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