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Berry Bliss Cheesecake

Berry Bliss Cheesecake

Creamy Berry Bliss Cheesecake with a homemade blackberry sauce. This make-ahead showstopper is perfect for any special occasion or celebration.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling/Chilling Time 9 hours
Total Time 10 hours 40 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 225 g graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 675 g cream cheese VERY soft
  • 200 g granulated sugar
  • 60 ml heavy cream
  • 120 ml sour cream or crème fraîche
  • 1 tablespoon vanilla bean paste (or extract)
  • 3 large eggs at room temperature
  • 2 cups blackberries divided
  • 1 lemon zest
  • 3 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 lemon juice

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Food processor
  • Large roasting pan
  • Aluminum foil
  • Medium saucepan
  • Fine mesh sieve (optional)

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. Pulse graham crackers into fine crumbs in a food processor; mix with melted butter and sugar until it resembles wet sand.
  3. Press the mixture into the bottom and up the sides of a 9-inch springform pan; bake for 10 minutes.
  4. Cool the crust on a rack.
  5. Beat softened cream cheese until smooth; add sugar and beat for 2 more minutes.
  6. Mix in heavy cream, sour cream, and vanilla until silky.
  7. Add eggs and yolks one at a time on low speed, mixing until just incorporated.
  8. Wrap the springform pan with aluminum foil to prevent seepage.
  9. Pour the filling into the crust; place in a larger roasting pan and fill with hot water halfway up the sides.
  10. Bake for 60-70 minutes until edges are set with a gentle jiggle in the center.
  11. Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.
  12. In a saucepan, cook 1 cup of blackberries with sugar and lemon zest until they burst and release juice.
  13. Mix cornstarch with lemon juice; stir into bubbling berries, cooking until thickened.
  14. Gently stir in remaining blackberries and heat for 1 more minute; let sauce cool completely.
  15. Chill cheesecake overnight; carefully release from springform pan.
  16. Pour blackberry sauce over the cheesecake; let sit at room temperature for 15 minutes before slicing.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 10IUVitamin C: 5mgCalcium: 8mgIron: 3mg

Notes

For a perfect crust, consider adding a pinch of cinnamon to the graham cracker mixture.
Soggy crust? Ensure cooling before adding filling and check for any foil leaks.
Leftovers last up to 5 days in the fridge; sauce can be made ahead and stored up to a week.
Want a lighter version? Substitute half the cream cheese with Greek yogurt for a tangy twist.
Tried this recipe?Let us know how it was!