Indulge in the creamy decadence of a classic dessert that never fails to impress—our Basic New York Cheesecake with Easy Blackberry Sauce! This delightful recipe combines a rich, velvety cheesecake with a tangy, sweet blackberry sauce that will have your taste buds dancing. Perfect for any occasion, whether it’s a family gathering or a dinner party, this cheesecake is sure to be the star of the show. With just 15 minutes of prep time, you’ll be on your way to creating a dessert that looks and tastes like it came straight from a gourmet bakery. Ready to become the dessert hero? Let’s dive into this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh blackberries
- 1/2 cup sugar (for sauce)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- For the crust, mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.
- In a large mixing bowl, beat the softened cream cheese with 1 cup sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add vanilla extract to the cream cheese mixture and mix until incorporated.
- Add eggs one at a time, beating well after each addition. Mix until the batter is smooth and no lumps remain.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Place the springform pan in the preheated oven and bake for 60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the blackberry sauce, combine fresh blackberries, 1/2 cup sugar, and lemon juice in a saucepan over medium heat.
- Cook the blackberry mixture for 10-12 minutes, stirring occasionally, until berries break down and sauce thickens.
- Strain the sauce through a fine-mesh sieve to remove seeds, if desired. Let cool completely.
- Before serving, release the cheesecake from the springform pan, slice, and serve with the blackberry sauce drizzled on top.
Tips
- Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature for a smoother batter. This helps to prevent lumps in your cheesecake.
- Don’t Overmix: When adding the eggs, mix just until incorporated. Overmixing can incorporate too much air, which may cause cracks in your cheesecake as it bakes.
- Water Bath Method: For an ultra-smooth texture, consider baking your cheesecake in a water bath. Wrap the springform pan in aluminum foil and place it in a larger baking dish filled with water to create a gentle steam environment.
- Cooling Time: Allow the cheesecake to cool gradually at room temperature before refrigerating. This helps to minimize cracks and ensures a creamy texture.
- Blackberry Sauce Variations: Feel free to experiment with other berries like raspberries or blueberries for a different flavor profile. You can also adjust the sweetness of the sauce by varying the sugar amount.
- Serving Suggestions: Serve your cheesecake with a dollop of whipped cream or a sprinkle of fresh mint for an extra touch of elegance.
- Make Ahead: This cheesecake can be made a day in advance. The flavors deepen as it chills, making it even more delicious!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 12g
Fat: 45g
Saturated Fat: 26g
Cholesterol: 195mg
