Description
Blackberry, those juicy gems of summer, have a rich history. Ancient beliefs attributed healing properties to these dark purple fruits, claiming they could ward off evil spirits and even cure fevers. Today, we celebrate blackberries not only for their health benefits but also for their sour-sweet taste. And what better way to showcase them than in Blackberry Cheesecake?
In this blackberry cheesecake recipe, we’ll combine the tangy sweetness of blackberries with the creamy richness of cheesecake.
Ingredients
Scale
- 200 g frozen blackberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 2 ½ tablespoons gelatin (mixed with ¼ cup water)
- 200 g graham crackers (or digestive biscuits)
- ½ cup melted butter
- Pinch of salt
- 750 g cream cheese
- ½ cup powdered sugar
- 300 ml whipped cream
Instructions
- Prepare the Blackberry Jam: Combine the frozen blackberries, granulated sugar, and lemon juice in a saucepan. Cook the jam over medium heat until the mixture condenses. Blend the cooked berries to create a smooth puree using an immersion blender or other tools. Set the blackberry puree aside.
- Make the Cheesecake Crust: Line the bottom of your 9-inch springform container with parchment paper for the perfect bake. Crush the graham crackers (or digestive biscuits) until no large chunks remain. Mix the crushed crackers, melted butter, and a pinch of salt in a bowl. Press the cracker mixture into the bottom to make the cheesecake crust, spreading it evenly. Refrigerate the crust until it’s firmly set.
- Prepare the Cheesecake Batter: Whip the cream cheese until fluffy and creamy. Blend the cream cheese along with the powdered sugar. Incorporate the blackberry puree into the cream cheese mixture. Whip the cream in another bowl until solid puffs form. Gently overlap the whipped cream into the cream cheese-blackberry mixture. Pour the cheesecake batter onto the chilled crust, smoothing the surface. Refrigerate the cheesecake overnight for best results. If you’re in a hurry, chill it for at least 2 hours in the refrigerator and 3 hours in the freezer.
- Prepare the Blackberry Mirror Glaze: Combine 1 cup of fresh blackberries, ¼ cup sugar, and ¼ cup water in a saucepan. Heat the mixture until the sugar dissolves. Stir in the gelatin mixture (gelatin mixed with ¼ cup water) to avoid bubbles. Sift the glaze to remove any remaining solids. Allow the glaze to cool slightly (it should be warm but not hot). Pour the glaze over the frozen cheesecake, ensuring even coverage. Refrigerate the glazed cheesecake for an additional 15 minutes.
Notes
- Smooth Blackberry Puree: When making the blackberry jam, ensure that the puree is smooth and free from lumps. Use an immersion blender to achieve this consistency.
- Chilled Crust: Refrigerate the graham cracker crust until it is firmly enough to form the crust. An adequately chilled crust provides a firm base for the cheesecake batter.
- Room Temperature Cream Cheese: Allow the cream cheese to come to room temperature before mixing. Softened cream cheese blends more efficiently and results in a smooth batter.
- Whipped Cream Perfection: whip the cream properly because cream cheese adds lightness and creaminess to cheesecake.
- Gelatin Handling: Handle the gelatin mixture carefully because it is the primary step in the blackberry cheesecake recipe. The gelatin mixture was well-dissolved to make it accessible to bubbles. After making the glaze, sift the glaze to remove any solid lumps for mirror-like consistency.
- Fantastic Glaze: Do not pour the blackberry mirror glaze hot. Pour it when it is warm but not hot. This will attain a beautiful, even coating of this purple-black blackberry glaze.
- Prep Time: 20 minutes
- Category: Dessert
- Cuisine: American