Nothing beats juicy, in-season blackberries. Top a classic cheesecake with this summer fruit to make this elevated blackberry cheesecake recipe.
Instructions
1
Prep the springform pan
2
Preheat the oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil and set it aside.
3
Make the graham cracker crust
4
In a large bowl, combine the graham cracker crumbs, sugar and melted butter. Press the crumbs into the bottom of the prepared pan and about 1 inch up the sides. Place the pan on a baking sheet and bake the crust until it's lightly browned, 8 to 10 minutes. Let it cool completely. Then, increase the oven temperature to 450°.
5
Make the filling
6
In a large bowl, beat the cream cheese on medium speed until it's smooth, about four to five minutes. Reduce the mixer speed to medium-low. Add the sugar and beat until fluffy. Add in the eggs one at a time, mixing until they're incorporated, about five minutes. Beat in the sour cream, lime juice, zest and vanilla until smooth and fluffy, about one to two minutes.
7
Pour the filling over the cooled crust. Place the blackberries over top and sprinkle the top with sugar.
8
Bake the cheesecake
9
Place the springform pan in a larger baking pan and add one inch of hot water to the larger pan. Bake the cheesecake for 15 minutes. Then, decrease the oven temperature to 225° and bake until the cheesecake is just set, about 1 hour and 15 minutes. Turn the oven off and open the oven door. Let the cheesecake sit for 30 minutes or until the center is completely set. Editor's Tip: Do a wobble cheesecake test to check that your cheesecake is done. Use a spoon to tap the edge of the pan and see if the top of the cheesecake wobbles slightly. The cheesecake still needs a few minutes if it jiggles or ripples.
10
Chill the cheesecake
11
Remove the cheesecake from the oven and refrigerate overnight. Cover it when completely cooled. When you're ready to serve, loosen the sides from the pan with a knife. Remove the rim from the pan. Slice and serve the cheesecake. Editor's Tip: Chilling the cheesecake after baking is key to allowing it to set properly. Leave it in the fridge overnight or at least eight hours before slicing.
