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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened at room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - Zest of 1 lemon (about 1 tablespoon) - ⅓ cup freshly squeezed lemon juice - 2 cups fresh blackberries, rinsed and dried - 1 tablespoon cornstarch In this recipe, each ingredient plays a key role. Graham cracker crumbs create a tasty crust. Melted butter helps hold the crust together. Granulated sugar sweetens both the crust and filling. Cream cheese gives the cheesecake its rich texture. Eggs add structure and creaminess. Vanilla extract boosts flavor. Lemon zest and juice add bright, fresh notes. Blackberries provide bursts of flavor and color. Cornstarch helps thicken the filling. - 2 tablespoons powdered sugar (for dusting) - Additional fresh blackberries for garnish - Homemade lemon zest syrup for serving These optional ingredients can enhance your cheesecake. Powdered sugar adds a sweet touch on top. Extra blackberries make for a lovely garnish. A drizzle of homemade lemon zest syrup gives it a gourmet flair. This dessert becomes even more special with these simple additions. {{ingredient_image_2}} 1. Preheat the oven to 325°F (160°C). 2. To prepare the graham cracker crust, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar in a bowl. Stir until it looks like wet sand. Press this mix into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool. 1. Make the cream cheese mixture by beating 16 oz of softened cream cheese in a large bowl. Use an electric mixer and mix until smooth, about 2-3 minutes. Gradually add in 1 cup of granulated sugar while mixing. Keep going until it’s silky. 2. Incorporate the eggs by adding 2 large eggs one at a time. Mix on low speed just until the eggs blend in. Next, add 1 teaspoon of pure vanilla extract, the zest of 1 lemon, and ⅓ cup of freshly squeezed lemon juice. Mix until smooth. 1. Prepare the blackberries by tossing 2 cups of fresh blackberries with 1 tablespoon of cornstarch in a small bowl. Be gentle to keep the berries whole. 2. Fold the blackberries into the cheesecake filling. 3. Pour the filling onto the cooled graham cracker crust in the springform pan. Bake for 50-60 minutes. The center should jiggle a bit but be set. 4. Once baked, turn off the oven and leave the cheesecake inside with the door cracked for 1 hour. This helps prevent cracks. After an hour, let it cool at room temperature. Cover and chill in the fridge for at least 4 hours or overnight for the best taste. 5. To serve, carefully take off the sides of the springform pan. Dust the top with 2 tablespoons of powdered sugar. Add extra blackberries for a nice touch. Enjoy your cheesecake! To make the best blackberry lemon cheesecake, focus on two key areas: preventing cracks and achieving the perfect consistency. - Avoid cracks during baking: To prevent cracks, use a water bath. Place your cheesecake pan in a larger pan filled with hot water. This keeps the temperature even while baking. Also, do not overbake. The center should be slightly jiggly but set. - Ensuring the right consistency: Start with softened cream cheese. Room temperature cream cheese blends smoothly. When adding eggs, do this one at a time. Mix on low speed until just combined. Overmixing can add extra air, leading to cracks. Presentation is important when serving. Here are some great tips: - Presentation tips for serving: Use dessert plates to serve each slice. Dust the top with powdered sugar for a sweet touch. Add a few fresh blackberries beside each slice. This makes your dessert look elegant and inviting. - Ideal pairings with drinks or other desserts: Pair your cheesecake with a light drink, like iced tea or lemonade. You can also serve it with a scoop of vanilla ice cream. The creamy ice cream balances the tartness of the lemon and blackberries. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother, creamier filling without lumps. Do Not Overmix: When incorporating the eggs and other ingredients into the cream cheese, mix just until combined. Overmixing can lead to a dense texture and cracks in the cheesecake. Water Bath Method: For a creamier cheesecake, consider baking your cheesecake in a water bath. Wrap the springform pan in aluminum foil and place it in a larger pan filled with hot water while baking. Chill Overnight: For the best flavor and texture, refrigerate the cheesecake overnight. This allows the flavors to meld and results in a firmer, sliceable cheesecake. {{image_4}} You can switch up the blackberries for other fruits. Blueberries and raspberries work great too. They add a different taste and color to your cheesecake. You might also try adding a chocolate or caramel swirl. Just drizzle it into the filling before baking. This twist brings a fun surprise in every bite. For those who need gluten-free options, use gluten-free graham crackers for the crust. It tastes just as good! If you want a vegan cheesecake, replace the cream cheese with a vegan alternative. Cashew cream or coconut cream can work well. Just make sure to blend them until smooth. These options keep the cheesecake delicious for everyone. To keep your cheesecake fresh, store it in the fridge. Wrap it tightly in plastic wrap or place it in an airtight container. This keeps moisture out and prevents drying. Cheesecake can last up to five days in the fridge. For best results, use a springform pan or a glass container. These containers work great for cheesecakes. They help maintain the shape and texture of the dessert. You can freeze cheesecake if you want to save some for later. To freeze it, let the cheesecake cool completely. Then, wrap it in plastic wrap and aluminum foil. This prevents freezer burn. To thaw, place the cheesecake in the fridge overnight. This helps it return to its creamy texture. You can also leave it out at room temperature for about an hour before serving. Enjoy your delicious cheesecake! How do I know when cheesecake is done baking? You can tell when the cheesecake is done by looking at its center. It should be slightly jiggly but not liquid. The edges will look set, and a toothpick should come out clean if you test near the edge. Can I prepare the cheesecake ahead of time? Yes, you can make this cheesecake a day in advance. After baking, let it cool, then refrigerate. This will help the flavors develop and make it even tastier. What is the best way to soften cream cheese quickly? To soften cream cheese fast, cut it into small cubes. Place it in a bowl and microwave it for about 10 to 15 seconds. Check it often to avoid melting. How to prevent a soggy crust? To avoid a soggy crust, bake it before adding the filling. Make sure it cools completely. You can also chill it in the fridge for 30 minutes before adding the filling. This helps keep it firm. You now know how to make a tasty blackberry lemon cheesecake. We covered essential ingredients, step-by-step instructions, and extra tips. You can even try variations to suit your taste or diet. Storing leftovers properly keeps your cheesecake delicious longer. With these details, you can create a perfect dessert every time. Enjoy impressing your friends and family with your new skills!

Blackberry Lemon Cheesecake Delight

A creamy cheesecake with a delicious blackberry and lemon flavor, perfect for dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened at room temperature
  • 1 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon zest of 1 lemon
  • 0.33 cups freshly squeezed lemon juice
  • 2 cups fresh blackberries, rinsed and dried
  • 1 tablespoon cornstarch
  • 2 tablespoons powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add in 1 cup of granulated sugar while continuing to mix until fully blended.
  • Add the eggs one at a time, mixing on low speed until incorporated. Then add the vanilla extract, lemon zest, and lemon juice, mixing until combined.
  • In a small bowl, toss the blackberries with cornstarch until lightly coated. Gently fold the blackberries into the cheesecake filling.
  • Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, until the center is slightly jiggly but set.
  • Turn off the oven and leave the cheesecake inside with the door cracked open for about 1 hour. Then, cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
  • Carefully remove the sides of the springform pan. Dust the top with powdered sugar and decorate with additional blackberries before serving.

Notes

For an elegant touch, serve with extra blackberries and a drizzle of lemon zest syrup.
Keyword blackberry, cheesecake, dessert, lemon