Best 9 Blackberry Cheesecake Recipes

BLACKBERRY CHEESECAKE SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
• Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
• For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
• Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
• For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
• In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
• Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
• When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

LEMON BLACKBERRY CHEESECAKE PARFAIT

Steps:

• For the lemon curd: Combine the granulated sugar, butter, lemon zest and juice and egg in a large microwave-safe bowl (the mixture will bubble and triple in volume during cooking). Microwave on high in 1-minute intervals, stopping to remove the bowl and stir well after each interval. Continue until the curd thickens enough to coat the back of a spoon, about 6 minutes. Strain into a clean bowl, cover the surface with plastic wrap and cool in the refrigerator (the curd will continue to thicken as it cools).
• For the lemon cheesecake layer: Combine the cream cheese, cream, confectioner's sugar, lemon zest and juice and extract in a large bowl and beat with an electric mixer until it holds stiff peaks. If the cream cheese isn't very soft, you may have to whip for up to 5 minutes to get the lumps out. Refrigerate until ready to use.
• For the parfait: Divide half of the cake among six 2-cup mason jars or glasses (1/2 cup of cake per jar). Top with about half of the cream cheese mixture (about 1/4 cup) followed by all of the lemon curd. Divide the remaining cake, followed by the cream cheese mixture, among the jars. Top with the blackberries. Eat immediately or refrigerate up to 4 hours.

BLACKBERRY SWIRL CHEESECAKE

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
• Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
• Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
• Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
• Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
• Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
• Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.

BLACKBERRY CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Combine the cracker crumbs, 1/4 c sugar, cinnamon and butter; press onto the bottom of a springform pan.
• Beat the cream cheese; add eggs, one at a time, and beat after each addition.
• Gradually add in the sugar and mix well.
• Pour over the crust and bake 45 minutes.
• Combine the sour cream, 3 T sugar and vanilla; pour over the cheesecake.
• Bake for an additional 10 minutes.
• Remove and chill for at least 6 hours.
• When you get ready to serve the cheesecake, combine the jam and blackberries in a saucepan.
• Gently heat until just warmed.
• Drizzle over the cheesecake slices.

BLACKBERRY WHITE CHOCOLATE CHEESECAKE CUPS

Steps:

• Pulse pretzels in a food processor until fine crumbs form. Add 2 tablespoons granulated sugar and melted butter; pulse just until combined. Divide mixture among 6 half-pint canning jars or dessert dishes., For cheesecake layer, beat cream until stiff peaks form. In another bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in 1-1/2 cups of the whipped cream, then baking chips. Spoon over pretzel mixture. Refrigerate, covered, until cold, about 3 hours., Meanwhile, in a clean food processor, puree 1-1/2 cups blackberries with remaining sugar; remove to a bowl. Cover and refrigerate berry mixture and remaining whipped cream until serving., To serve, top with blackberry mixture, reserved whipped cream and additional blackberries.

BLACKBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 375°. Let cookie dough stand at room temperature 5 minutes to soften. Press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese and sugar until blended. Add eggs; beat on low speed just until combined. Stir in vanilla, lemon zest, citrus juices and, if desired, amaretto. Pour into crust., Bake 20-25 minutes or until center is almost set. Cool 1 hour on a wire rack., Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted. Spread over cheesecake layer; top with blackberries. Refrigerate until serving.

BLACKBERRY LIME CHEESECAKE

Steps:

• Heat oven to 350°F Spray a 6-inch springform pan with baking spray.
• In a small bowl, use a fork to combine graham cracker crumbs, melted butter and brown sugar. Press mixture into bottom of prepared pan. Bake for 8-10 minutes or until golden around edges. Set aside to cool. Leave the oven on.
• Reserve 2/3 cup of the semi-thawed blackberries.
• In a blender or food processor, combine remaining blackberries with 1/4 cup of the sugar. Process or blend until puréed. Strain through a fine mesh strainer to remove seeds. Set aside purée.
• In the bowl of a stand mixer, combine cream cheese, remaining 1/2 cup sugar and flour. Mix on low until combined. Scrape down the sides of the bowl, then mix some more. Do not mix any faster than meduim-low; you don't want to incorporate air into the mixture. Add 1 egg, mix thoroughly and scrape bowl. Add second egg, mix and scrape again. Add vanilla and mix one more time. Fold 1/2 cup of the blackberry purée and reserved whole blackberries into batter.
• Transfer batter to crust. Bake for 10 minutes; then reduce oven temperature to 250F and bake for another 30 minutes. The top of the cheesecake should be slightly puffed and spongy-firm to the touch. It should just jiggle slightly when the pan is tapped.
• Let cool at room temperature for 1 hour, then refrigerate until completely chilled.
• While cheesecake bakes, prepare blackberry-lime curd. In a medium stainless-steel bowl, combine eggs, and sugar with a whisk. Add remaining blackberry purée, lime juice, and lime zest.
• Set bowl over a medium saucepan of simmering water. The bowl should rest on the top edge of the pan without touching the water. Whisk mixture continuously until it reaches 170°F Remove from heat and add butter, one piece at a time, whisking to combine. Press plastic wrap directly onto surface of curd and refrigerate until cool,.
• When ready to assemble dessert, remove springform sides. Run a spatula under crust to remove bottom of pan. Transfer to plate. Spoon blackberry-lime curd over top of cheesecake. Garnish with blackberries and mint leaves and serve.

BLACKBERRY-RIPPLE LIME CHEESECAKE

Steps:

• Position oven rack in the middle of the oven; preheat oven to 350°.
• Generously butter the bottom and sides of a 9-inch springform pan.
• Make the crust: pulse the pecans, flour, and sugar in a food processor until the nuts are finely ground.
• Add the butter and pulse just until combined; press the crust evenly over the bottom and 1 inch up the sides of the pan.
• Bake for 10-12 minutes, until light brown.
• Transfer to a wire rack and cool completely; decrease oven temperature to 300°.
• Make the filling: mash the blackberries and sugar together in a medium saucepan with a pastry blender or fork.
• Cook over medium heat, stirring occasionally, until the berries begin to release their juices.
• Stir in the cornstarch, bring to a boil over med-high heat, stirring constantly, and boil for 1 minute.
• Pour the puree through a coarse strainer set of a small bowl, pressing hard on the solids to extract as much liquid as possible.
• Refrigerate, tightly covered, until thoroughly chilled.
• Using an electric mixer on med-high speed, beat the cream cheese in a bowl for about 2 minutes, until light and fluffy.
• Gradually beat in the condensed milk, zest, lime juice, and vanilla, scraping down the side of the bowl as necessary.
• Decrease speed to medium and add the eggs one at a time, beating well after each addition; pour the batter into the pan.
• Transfer the blackberry puree to a small glass measure; drizzle it in a spiral pattern over the batter, then swirl with a table knife through the batter to marbelize it.
• Bake for 55-60 minutes, until the cheesecake is puffed on the sides and still slightly jiggly in the center; let cool on a wire rack.
• Refrigerate the cheesecake, tightly covered, for at least 8 hours, until thoroughly chilled and set, of for up to 2 days.
• To serve, run a sharp knife around the edges of the pan to loosen the cake and remove the side of the pan.
• Cut the cheesecake into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.

BLACKBERRY CHEESECAKE BARS

Steps:

• 1. Preheat the oven to 350. Line an 8x8 inch pan with parchment paper and grease the parchment paper. Mix together all of the crust ingredients until crumbly and press firmly into the bottom of the pan.
• 2. Combine the cream cheese, sugar, vanilla, 2 tablespoons of flour, egg and mix until smooth. Pour this over the crust. Sprinkle with the berries. Bake for 35 minutes. Store in the refrigerator.