Can I use frozen blackberries?

Absolutely! Frozen berries work perfectly in this lemon blackberry cheesecake recipe. There's no need to thaw them first; just add them directly to the saucepan to cook. You may need to add an extra minute or two to the cooking time.

Why is the water bath so important?

The water bath creates a humid environment in the oven, which cooks the cheesecake gently and evenly. This prevents the edges from overcooking and pulling away from the center, which is a primary cause of cracking. It's the key to a professional, smooth top.

My blackberry swirl sank, what happened?

This can happen if the puree is too runny. Next time, try cooking the blackberry mixture for a minute or two longer to reduce and thicken it slightly. A thicker puree will hold its shape better when swirled into the thick batter.

Lemon Blackberry Cheesecake: The Most Amazing 10-Step Dessert

Description

A bright and creamy lemon cheesecake swirled with sweet blackberry sauce a stunning dessert that’s as tangy, fruity, and elegant as it is delicious.

Ingredients

Scale

**For the crust:**
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
**For the blackberry sauce:**
1 1/2 cups fresh or frozen blackberries
1/4 cup granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 teaspoon water
**For the cheesecake filling:**
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes and let cool.
3. In a small saucepan, cook blackberries, sugar, and lemon juice over medium heat for 5–7 minutes, until berries release their juices.
4. Add cornstarch mixture and cook until thickened. Strain through a fine mesh sieve to remove seeds, then cool completely.
5. In a large bowl, beat cream cheese until smooth. Add sugar, lemon zest, lemon juice, and vanilla; mix until creamy.
6. Add eggs one at a time, mixing just until combined after each. Stir in sour cream and heavy cream until smooth.
7. Pour half of the cheesecake batter over the crust. Spoon half of the blackberry sauce over the batter and gently swirl with a knife.
8. Repeat with remaining cheesecake batter and blackberry sauce.
9. Place pan on a baking sheet and bake for 55–65 minutes, or until the center is almost set but slightly jiggly.
10. Turn off the oven and let cheesecake cool inside with the door slightly open for 1 hour.
11. Refrigerate for at least 4 hours or overnight before serving.
12. Garnish with fresh blackberries, lemon slices, and whipped cream if desired.

Notes

Ensure all ingredients are at room temperature for a smooth filling.
You can make the blackberry sauce a day ahead and refrigerate until ready to use.
For extra lemon flavor, add a few drops of lemon extract or an additional teaspoon of zest.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 30g
Sodium: 220mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg

Keywords: lemon cheesecake, blackberry swirl, fruit dessert, creamy cheesecake, summer dessert