Blackberry Cheesecake
- Difficulty: Average
- Prep time: 30 min
- Cook time: 15 min
- Serving: 8
- Note + approx. 6 hours chilling time
PRESENTATION
This blackberry cheesecake is a total summer must-have. Really. It's got this creamy center and a crunchy crust, topped with juicy blackberries. Everyone loves it because, honestly, each bite is something special. You get three textures in one. First, there’s the crisp base—whole wheat cookies make it nutty and almost toasty. The filling? Fresh cream cheese mixed with summer blackberries. So good. You get sweet-tart bursts in every slice. And listen, with wild blackberries on top, it just catches the light beautifully. Makes everyone want some.
Picking wild berries? It's key. Adds a zesty and slightly spicy note that's so so unique. A blackberry cheesecake recipe like this turns any day special, especially when blackberries are everywhere at the farmers' market. In the U.S., there are all kinds of blackberry desserts. You've got bars, ones swirled with puree, and even a no-bake blackberry cheesecake—perfect for those hot days when the oven's off-limits.
What makes this one different? It's how the smooth, rich filling goes with the tangy, bright topping. For sure. Some folks add extra berries to the creamy layer. More flavor in every bite, right? You know when wild blackberries are used—super fresh, super ripe. Gives an extra depth you cannot fake. This fruit cheesecake is a hit for anyone wanting something special, yet pretty simple. Great for picnics, birthdays, or just because.
A slice of berry cheesecake like this? Hits all the right notes. Moist, sweet, slightly tart, and always a winner. Can't go wrong. Seriously good.
INGREDIENTS
- For the crust (for a 9-inch pan)
- Whole wheat cookies 7.1 oz (200 g)
- Butter 7 tbsp (100 g) - melted
- For the filling
- Cream cheese 2 ¼ cups (500 g)
- Cow's milk ricotta cheese 1 cup (250 g)
- Fresh liquid cream ½ cup (100 g)
- Powdered sugar 3.5 oz (100 g)
- Gelatin in sheets 0.3 oz (9 g)
- Vanilla bean 1
- For the topping
- Blackberries 3.8 cups (550 g)
- Sugar ½ cup (100 g)
- Lemon peel 1 - to be grated
- Lemon juice 2 ¼ tbsp (35 g)
- Gelatin in sheets 0.2 oz (6 g)
How to prepare Blackberry Cheesecake
To prepare the blackberry cheesecake start with the crust. Melt the butter and set it aside to cool. In a food processor, add the whole-wheat cookies 1 and blend until you obtain a fine powder 2, then transfer the mixture to a bowl. Pour the butter 3.
Mix thoroughly to combine 4. Grease a 9-inch springform pan and line the bottom and sides with parchment paper 5. Pour the cookie mixture and press it with the back of a spoon to distribute it evenly across the bottom of the pan 6. Transfer the crust to the freezer for 15 minutes (or about half an hour in the refrigerator).
Meanwhile prepare the filling. Soak about 3 tsp (≈9 g) of gelatin in cold water for about 10 minutes 7. Pour the ricotta and the cream cheese into a large bowl 8, flavor with the vanilla seeds and the powdered sugar 9.
Whisk to obtain a smooth cream 10 11. In a separate pan heat the heavy cream and when it is just about to boil turn off the heat, squeeze the gelatin and dissolve it in the cream 12.
Whisk carefully so that no lumps form 13. Let the cream cool slightly and then pour it into the filling 14, mix everything until you obtain a homogeneous mixture 15.
Take the crust from the freezer and pour in the filling 16, leveling it evenly with a spatula 17. Keep the cheesecake at room temperature and prepare the topping. In a small saucepan add the well-washed blackberries 18.
Also add the sugar 19, the lemon juice 20 and the grated zest 21.
Stir and let simmer over low heat for about 10 minutes 22. The blackberries should not fall apart but remain whole. Now, using a teaspoon, make 12 holes in the filling 23 and place one blackberry in each hole 34.
Then level the cheesecake with a spatula 25 and transfer it to the refrigerator for at least 4 hours. After 4 hours soak about 2 tsp (≈6 g) of gelatin in cold water 26. Take a few tablespoons of the heated blackberry juice and pour it into a small saucepan through a fine sieve 27.
Heat this juice and dissolve the softened, squeezed gelatin in it 28. Pour everything back into the pan with the blackberries 29 and stir to combine the mixture 30.
Pour the resulting mixture over the cheesecake 31, spreading it evenly 32 and transfer to the refrigerator for another 2 hours. After the chilling time your blackberry cheesecake is ready to be served 33.