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Blackberry Cheesecake

5 from 9 votes
By Katie
April 18, 2026
39 comments
Jump to Recipe Jump to Video

This post may contain affiliate sales links. Please read my disclosure policy.

This Blackberry Cheesecake is the perfect dessert when you want something creamy, fruity, and just the right amount of sweet. Made with a buttery graham cracker crust, a rich cheesecake layer, and a tangy blackberry swirl, this recipe is a total showstopper. Whether you’re baking for a special occasion or just because, you’re going to love every bite. Based on my wildly popular BEST Cheesecake Recipe, but with a blackberry swirl!

Blueberry Swirl Cheesecake 129


 

Ingredient Notes for Blackberry Cheesecake

This Blackberry Cheesecake is surprisingly simple to make and perfect for beginners. Since we’re using no water bath method, it is very important to take note that all of your ingredients are room temperature. Plan ahead! Here’s what you’ll need:

For the crust:

  • Graham cracker crumbs – Creates a buttery, slightly crunchy base
  • Granulated sugar – Adds sweetness to the crust, filling, and puree
  • Melted butter – Binds the crust together and adds rich flavor

For the blackberry puree:

  • Frozen blackberries (thawed, or fresh – see notes below)
  • Granulated sugar 
  • Lemon zest & lemon juice 

For the cheesecake:

  • Full-fat cream cheese (at room temperature)
  • Granulated sugar
  • Sour cream (at room temperature)
  • Vanilla extract 
  • Eggs (beaten, at room temperature)

For the blackberry sauce drizzle:

  • Reserved blackberry puree 
  • Cornstarch 
tggs

How to Make Blackberry Cheesecake

For full recipe details on how to make New York-Style Blackberry Cheesecake, including ingredient measurements, see the printable recipe card down below. Here are my easy to follow step by step directions for this NO WATER BATH method.

1. Preheat + Prep

Place oven racks in the center of the oven. Preheat oven to 350° F.

Prepare a 9-inch springform pan by spraying with non-stick cooking spray and lining with parchment paper on bottom and sides. Spray the parchment paper with non-stick cooking spray as well, and set aside.

A hand spraying oil into a round cake pan, preparing it for a delicious blackberry cheesecake. Nearby, a half lemon and a pink cloth rest on the light wooden surface, setting the stage for this delightful dessert creation.
Hands lining a round baking pan with parchment paper on a light wooden surface, as though preparing for a luscious blackberry cheesecake, with vibrant orange slices and pink napkins adding a splash of color nearby.
A round baking pan lined with parchment paper sits on a light wooden surface, ready for a delectable delight. Nearby, a halved lemon and the sweet anticipation of blackberry cheesecake set the scene, resting gently on a pink towel beside it.

Pro Tip: A 10-inch baking pan will also work, but bake time may vary. Keep an eye on the middle of the cheesecake to ensure it’s set.

2. Make the Crust

In a food processor, grind graham crackers into fine crumbs. Add granulated sugar and pulse a couple times to combine. 

A food processor filled with finely ground brown breadcrumbs, perfect for creating the base of a delectable blackberry cheesecake.
Sugar cascades into a food processor filled with crushed graham crackers, setting the stage for a delightful blackberry cheesecake creation.

While pulsating food processor, stream in melted butter until all crumbs are moist. 

Orange liquid is carefully poured into a food processor containing dry ingredients, viewed from above, setting the stage for a delightful blackberry cheesecake creation.
A food processor brimming with finely ground graham cracker crumbs, the perfect base for a delightful blackberry cheesecake.

Using the bottom of a cup, press graham cracker crumbs into the bottom and half way up the sides of the springform pan. 

Crushed graham crackers are gently poured into a round cake pan, setting the perfect foundation for a luscious blackberry cheesecake crust.
Hands pressing a crumb mixture into a round baking tin with a spoon, preparing the base for a delicious blackberry cheesecake.
Hands pressing a crumb crust into a round baking pan using the bottom of a glass on a white wooden surface, preparing the foundation for a delectable blackberry cheesecake.

Bake 7 minutes. Remove from oven and set aside. Reduce oven temperature to 325° F.

A round graham cracker pie crust, perfect for a rich blackberry cheesecake, is placed inside a white pan on a wooden surface.

3. Make the Blackberry Puree (for swirling inside cheesecake AND for the blackberry sauce drizzle)

Place blackberries, granulated sugar, and lemon zest in a food processor or blender to puree. 

Blackberries in a blender on a white table with a pink cloth, alongside sliced lemon halves and scattered berries—a scene reminiscent of preparing a delightful blackberry cheesecake.
Sugar cascading into a clear glass blender with a black base, ready to blend the perfect blackberry cheesecake mix.
Lemon juice cascades from a white cup into a blender filled with sugar, lemon zest, and berries, crafting a vibrant concoction reminiscent of blackberry cheesecake.

Pro Tip: You can substitute fresh blackberries if they are in season. The amount will be the same, but you may want to add a splash of water to make up for the high moisture content of frozen berries. In this recipe, though…it really doesn’t make much difference. 

In a small saucepan over medium heat, add the pureed blackberry mixture. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes. 

A thick red sauce, reminiscent of blackberry sweetness, cascades from a glass bowl into a black pot.
A thick red sauce cascades from a container into a black and orange pot, reminiscent of the rich hues of blackberry cheesecake.
A pot of thick, dark purple sauce resembling the rich hues of blackberry cheesecake is being stirred with a wooden spoon. Sliced lemons and a blue cloth are artfully arranged in the background, adding a touch of charm to the scene.

Press blackberry puree through a fine mesh strainer to remove seeds. This should yield about 1 cup of puree. Discard seeds and set HALF of the blackberry puree aside to cool. 

A luscious blackberry mixture cascades through a fine mesh sieve into a glass bowl on the wooden surface, evoking the rich, indulgent notes of a blackberry cheesecake.
A person stirs a thick, deep red batter reminiscent of blackberry cheesecake in a mixing bowl with a spatula.
A hand pours a cup of thick, vibrant red liquid into a glass bowl containing more of the same luscious blend. A spatula rests in the bowl on the white surface, poised for action as if preparing a vivid blackberry cheesecake masterpiece.

Add the other half of the puree back to the small saucepan and place over medium heat. Whisk in the cornstarch and cook for a few minutes until it thickens a bit, stirring occasionally. Set aside.

A rich, dark red liquid cascades from a ladle, reminiscent of blackberry cheesecake glaze, into a speckled gray pot.
A hand carefully adds a white powder from a small bowl into a pot of rich, dark blackberry cheesecake batter.
A whisk stirs a thick, dark red sauce reminiscent of blackberry cheesecake in a black saucepan on a stovetop, with a blue cloth nearby.

4. Make the Cheesecake Filling

In a large bowl or bowl of a stand mixer, mix softened room temperature cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, room temperature sour cream, and vanilla extract. 

Person spooning whipped cream from a gray bowl into a glass mixing bowl, preparing the luscious filling for a blackberry cheesecake.
A hand pours sugar from a bowl into a glass mixer bowl containing creamed butter, hinting at the beginning of a delightful blackberry cheesecake, with the stand mixer paddle attachment ready to blend all the flavors seamlessly.
A mixing bowl filled with sugar, brown sugar, butter, and a hint of vanilla extract is being blended with an electric mixer paddle attachment, laying the sweet foundation for a delicious blackberry cheesecake.

Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.

Crack room temperature eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. 

Three raw eggs in a grey bowl on a wire rack, with mixing equipment and a bowl of blackberry cheesecake batter in the background.
A hand expertly whisks bright yellow batter in a gray ceramic bowl on a wooden surface, preparing the perfect base for a delightful blackberry cheesecake.
A velvety egg mixture flows from a bowl into a glass mixing bowl where blackberry cheesecake batter swirls, perfectly blended by a light blue stand mixer.

Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using a rubber scraper.

Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. 

The mixer elegantly pours batter into a glass bowl on the white wooden surface, preparing the foundation for a delightful blackberry cheesecake, while a nearby wire rack awaits its cooling magic.
Hands expertly mixing batter for a luscious Blackberry Cheesecake in a glass bowl with a whisk on a rustic wooden surface.

Pour HALF of the cheesecake filling into the center of the prepared crust and gently smooth the top if needed.

A round blackberry cheesecake crust with a golden-brown, crumbly texture rests inside a baking pan, positioned on a light wooden surface.
Pouring creamy blackberry cheesecake batter into a graham cracker crust in a round baking pan.
rich blackberry cheesecake nestled on a graham cracker crust in a pan.

Next add half of the blackberry puree, using a spoon to drop small dollops evenly over the surface of the cheesecake mixture. Space them out across the top to ensure the puree is distributed evenly.

A hand holds a measuring cup with chocolate liquid, pouring it over a creamy blackberry cheesecake in a baking pan on a white surface.
Hand drizzling chocolate sauce onto a creamy blackberry cheesecake base in a round pan.
A blackberry cheesecake with a graham cracker crust, topped with dollops of dark berry sauce, sits in a baking tin on a light wooden surface.

Gently drag a butter knife or a skewer through the dollops of blackberry puree in a swirling motion. Be careful not to over mix or run into the graham cracker crust. Aim for a marbled pattern by moving the knife back and forth to create delicate swirls.

A blackberry cheesecake crust topped with cream filling and artistically swirled with rich berry sauce in a round pan. A hand skillfully uses a stick to create intricate swirl patterns on the surface.
A blackberry cheesecake in a round pan, featuring a swirled pattern of luscious berry sauce atop its classic graham cracker crust.
A mouthwatering blackberry cheesecake in a pan features a graham cracker crust, adorned with swirled patterns of dark red berry sauce atop its creamy white filling.

Pour the remaining half of the cheesecake mixture overtop the blackberry swirls.

Batter being poured over a dark swirl mixture in a baking dish, creating the perfect base for a blackberry cheesecake, ready for the oven.
Pouring creamy blackberry cheesecake batter over a graham cracker crust with swirls of berry sauce in a round pan.
A hand using a spatula to spread a creamy blackberry cheesecake topping over a cake in a round baking pan. The background reveals a white surface adorned with a cloth.

Then, add the rest of the blackberry puree in dollops just like before and create swirls again. 

A hand uses a skewer to swirl chocolate dots on a blackberry cheesecake batter in a round baking pan.
A round blackberry cheesecake with a marbled red and white pattern sits elegantly in a metal pan, placed on a rustic wooden surface.

5. Bake

Bake at 325° F for 30 minutes. Reduce heat to 250° F and bake for another 30 minutes. 

Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. 

Next, crack oven door to let cheesecake cool slowly for 1 hour before removing. At this point, cheesecake should be slightly warm. 

A blackberry cheesecake with a marbled pattern of red and white swirls on top.

6. Bring to Room Temperature + Refrigerate

Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

A pie with a marbled red and creamy filling, reminiscent of a blackberry cheesecake, is covered with clear plastic wrap.

7. Remove Collar + Serve

When ready to serve, open springform pan and remove collar. Cut cheesecake into slices and serve with a healthy drizzle of blackberry sauce, whipped cream or fresh fruit and get ready for the oohs and aahs!

Carefully slicing into a blackberry marble cheesecake with a knife.
A slice of blackberry cheesecake with a swirled berry topping rests invitingly on a light-colored surface.
A slice of blackberry cheesecake with a graham cracker crust is topped with luscious red berry sauce, cascading from a spoon onto a white speckled plate.

Store any leftover blackberry cheesecake in an airtight container in the fridge for up to 5 days! This makes this recipe especially amazing because you can make it ahead of time.

Tools You’ll Need

  • 9-inch springform pan – Essential for easy removal and that classic cheesecake shape.
  • Mixing bowls – For preparing the crust, filling, and blackberry puree.
  • Electric mixer or stand mixer – Helps create a smooth, lump-free cheesecake batter.
  • Food processor or blender – Used to puree the blackberries until smooth.
  • Small saucepan – For cooking and easy cleanup.

Tips for Success

  • Use room temperature ingredients – Soft cream cheese, eggs, and sour cream blend smoothly and help prevent lumps in the batter.
  • Scrape the bowl often – Make sure to scrape the sides and bottom well while mixing to ensure everything is evenly incorporated.
  • Don’t overmix after adding eggs – Overmixing adds too much air, which can lead to cracks while baking.
  • Let it cool completely before chilling -Cooling at room temperature first helps prevent cracks and gives the cheesecake the perfect creamy texture.
A round lemon blueberry cheesecake with a graham cracker crust beautifully features a swirled blueberry topping, elegantly placed on a wooden board.

FAQ

Can I freeze blackberry cheesecake?

Yes! Wrap it tightly in plastic wrap and store in an airtight container for up to 3 months. Thaw in the fridge overnight before serving.

Why did my cheesecake crack?

Cracks can happen from overmixing, overbaking, or cooling too quickly. Using room temperature ingredients and cooling gradually helps prevent this.

How should I store leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Can I use fresh blackberries instead of frozen?

Yes! Fresh blackberries work just as well – just cook them the same way to make the puree.

Two plates with slices of cheesecake topped with a luscious blackberry sauce grace the scene. A small pitcher of extra sauce, two forks, and a striped napkin are artfully arranged nearby on the wooden surface.

Variations

  • Keto Blackberry Lime Cheesecake – Swap the sugar for a sugar substitute and use almond flour for the crust.
  • Mini Cheesecakes – Use a muffin tin with liners for bite-sized treats.
  • Chocolate Blackberry Cheesecake – Add a layer of melted chocolate over the graham cracker crust before pouring in the batter.

More Recipes to Try

This blackberry cheesecake recipe is one of my favorite desserts, especially when blackberries are in season. This baked blackberry cheesecake is creamy, smooth, and absolutely delicious. It just never disappoints. The printable recipe card is down below! Enjoy, friends! 🙂

A slice of blackberry cheesecake with berry sauce drizzle on a beige plate.

Blackberry Swirl Cheesecake

Katie Cooksey
This New York-style Blackberry Swirl Cheesecake is rich, creamy, and perfectly smooth without the hassle of a water bath. Swirled with luscious blackberry puree and topped with blackberry sauce, it’s a foolproof dessert that always impresses.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 37 minutes
cooling time 5 hours
Total Time 7 hours 17 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 438 kcal

Ingredients
 
 

for the crust-

  • 1 1/2 cups graham crackers (about 9 rectangle sheets or 18 squares)
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter melted

for the blackberry puree-

for the cheesecake-

  • 24 oz cream cheese softened, three 8 oz packages
  • 3/4 cup sugar
  • 1/2 cup sour cream at room temperature
  • 2 teaspoons vanilla extract
  • 3 eggs at room temperature

for the blackberry sauce drizzle-

  • half of the blackberry puree from above
  • 1 tablespoon cornstarch

Instructions
 

  • Place oven racks in the center of the oven. Preheat oven to 350° F.

for the crust-

  • Prepare a 9-inch springform pan by spraying with non-stick cooking spray and lining with parchment paper on bottom and sides. Spray the parchment paper with non-stick cooking spray as well, and set aside.
    A round baking pan lined with parchment paper sits on a light wooden surface, ready for a delectable delight. Nearby, a halved lemon and the sweet anticipation of blackberry cheesecake set the scene, resting gently on a pink towel beside it.
  • In a food processor, grind graham crackers into fine crumbs. Add granulated sugar and pulse a couple times to combine.
    Sugar cascades into a food processor filled with crushed graham crackers, setting the stage for a delightful blackberry cheesecake creation.
  • While pulsating food processor, stream in melted butter until all crumbs are moist.
    Orange liquid is carefully poured into a food processor containing dry ingredients, viewed from above, setting the stage for a delightful blackberry cheesecake creation.
  • Using the bottom of a cup, press graham cracker crumbs into the bottom and half way up the sides of the springform pan.
    Hands pressing a crumb crust into a round baking pan using the bottom of a glass on a white wooden surface, preparing the foundation for a delectable blackberry cheesecake.
  • Bake 7 minutes. Remove from oven and set aside.
  • Reduce oven temperature to 325° F.

for the blackberry puree (for swirling inside cheesecake AND for the blackberry sauce drizzle)-

  • Place blackberries, granulated sugar, and lemon zest in a food processor or blender to puree.
    Lemon juice cascades from a white cup into a blender filled with sugar, lemon zest, and berries, crafting a vibrant concoction reminiscent of blackberry cheesecake.
  • In a small saucepan over medium heat, combine the pureed blackberry mixture. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes.
    A pot of thick, dark purple sauce resembling the rich hues of blackberry cheesecake is being stirred with a wooden spoon. Sliced lemons and a blue cloth are artfully arranged in the background, adding a touch of charm to the scene.
  • Press blackberry puree through a fine mesh strainer to remove seeds. This should yield about 1 cup of puree. Discard seeds and set HALF of the blackberry puree aside to cool.
    A luscious blackberry mixture cascades through a fine mesh sieve into a glass bowl on the wooden surface, evoking the rich, indulgent notes of a blackberry cheesecake.
  • Add the other half of the puree back to the small saucepan and place over medium heat. Whisk in the cornstarch and cook for a few minutes until it thickens a bit, stirring occasionally. Set aside.
    A hand carefully adds a white powder from a small bowl into a pot of rich, dark blackberry cheesecake batter.

for the cheesecake-

  • In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, and vanilla extract.
    A mixing bowl filled with sugar, brown sugar, butter, and a hint of vanilla extract is being blended with an electric mixer paddle attachment, laying the sweet foundation for a delicious blackberry cheesecake.
  • Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.
  • Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated.
    A velvety egg mixture flows from a bowl into a glass mixing bowl where blackberry cheesecake batter swirls, perfectly blended by a light blue stand mixer.
  • Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using a rubber scraper.
    Hands expertly mixing batter for a luscious Blackberry Cheesecake in a glass bowl with a whisk on a rustic wooden surface.
  • Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl.
  • Pour HALF of the cheesecake filling into the center of the graham cracker crust and gently smooth the top if needed.
    Pouring creamy blackberry cheesecake batter into a graham cracker crust in a round baking pan.
  • Next add half of the blackberry puree, using a spoon to drop small dollops evenly over the surface of the cheesecake mixture. Space them out across the top to ensure the puree is distributed evenly.
    Hand drizzling chocolate sauce onto a creamy blackberry cheesecake base in a round pan.
  • Gently drag a butter knife or a skewer through the dollops of blackberry puree in a swirling motion. Be careful not to over mix or run into the graham cracker crust. Aim for a marbled pattern by moving the knife back and forth to create delicate swirls.
    A blackberry cheesecake in a round pan, featuring a swirled pattern of luscious berry sauce atop its classic graham cracker crust.
  • Pour the remaining half of the cheesecake mixture overtop the blackberry swirls.
    Pouring creamy blackberry cheesecake batter over a graham cracker crust with swirls of berry sauce in a round pan.
  • Then, add the rest of the blackberry puree in dollops just like before and create swirls again.
    A hand uses a skewer to swirl chocolate dots on a blackberry cheesecake batter in a round baking pan.
  • Bake at 325° F for 30 minutes.
  • Reduce heat to 250° F and bake for another 30 minutes.
  • Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.
  • Crack oven door to let cheesecake cool slowly for 1 hour before removing. At this point, cheesecake should be slightly warm.
  • Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
    A delectable blackberry cheesecake with a swirled blueberry topping graces a wooden white surface.
  • When ready to serve, open springform pan and remove collar. Cut cheesecake into slices and serve with a healthy drizzle of blackberry sauce.
    A slice of blackberry cheesecake with a luscious berry sauce drizzle rests on a speckled white plate, while another tantalizing piece awaits in the background on a beige plate.

Video

Notes

*You can substitute fresh blackberries if they are in season. The amount will be the same, but you may want to add a splash of water to make up for the high moisture content of frozen berries. In this recipe, though…it really doesn’t make much difference. 

Nutrition

Calories: 438kcalCarbohydrates: 39gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 119mgSodium: 312mgPotassium: 190mgFiber: 2gSugar: 30gVitamin A: 1137IUVitamin C: 10mgCalcium: 92mgIron: 1mg
Keyword blackberry cheesecake
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If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

5 from 9 votes

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Recipe Rating




39 Responses
  1. Eric J. Rasmussen
    Reply

    I normally make a Juniors NY Cheesecake. Trying this one for the first time. It’s a little different than a Juniors Cheesecake. Less sugar, three packages of cream cheese instead of four, Sour cream added and no heavy whipping cream. I will post my results when the final product is finished. Enjoy It !!!

  2. Karen
    Reply

    5 stars
    Made this yesterday for my husband’s birthday today. It is incredible. I’m not a huge cheesecake fan, but this one is delicious. Such an easy recipe to follow with such yummy results. Thanks, Lauren!

  3. Brittney
    Reply

    5 stars
    I’ve been making your cheesecake recipe for a couple of years now, and it’s the easiest. Thank you!
    I’ve never had a springform pan but have found that a large glass pie mold works the same, but place it inside a glass casserole dish with boiling water. It has turned out beautifully and always sets.

  4. Amanda
    Reply

    5 stars
    This is a wonderful cheesecake! And my first time making NY cheesecake. I actually solved the water seepage problem when I decided to halve the recipe for a 6″ cake pan which was not springform. I put foil on the inside so I could lift the cake out. Sides had foil crumple pattern, but crust was excellent.

  6. Susan
    Reply

    5 stars
    Made the cheesecake yesterday and OMG is it amazing! Only the 2nd time I’ve made one and this recipe was much easier than I recall my last attempt being. It is a little tricky to keep the water from seeping into the pan. I used plenty of heavy duty tin foil and duct tape, but still looked like a little water made it’s way in. Serving it at a dinner party tonight and just had to sample a piece last night…you know… just to make sure! If any water did seep in, it sure didn’t affect the consistency or taste. All I can say is Wow! This cheesecake is the most perfect, creamy-deliciousness I’ve ever tasted. Can’t wait to serve it tonight! Taking every ounce of will power I have not to eat it for breakfast this morning 😉
    Thank you Lauren!

  8. Jules
    Reply

    May sound crazy but I got twice as many rave reviews when my water actually leaked a little bit into the cheesecake. It came out softer and everyone loved it. I now make them that way on purpose, all the girls at work think I’m the cheesecake guru!

  13. Deborah
    Reply

    I made a cheesecake for Christmas, simply because it was one of the easiest desserts I could think of and I was going for easy! That sauce looks amazing!!

  16. Sara {Home is Where the Cookies Are}
    Reply

    Too funny. I am one of those people. . . . the ones that fear making cheesecake! I LOVE it, but I’ve always been to intimidated to try to make my own. I always just assumed it was too complicated. Now I’ll have to give it a try!

  18. Averie @ Love Veggies and Yoga
    Reply

    I never think of cheesecake as “basic” so am chuckling at your title. You make it look so easy and so good!

  21. Anna @ hiddenponies
    Reply

    Mmm, cheesecake. A close second to chocolate in my dessert books 🙂 My husband hates cream cheese but has nonetheless been won over completely to cheesecake…go figure. Now I have to share.

  22. Marilyn Brennan
    Reply

    I’m so glad I wasn’t there to help you eat it! It also is my downfall; that, and your pastry with that cream cheese-type center….

  24. Jennifer | Mother Thyme
    Reply

    This is a fantastic recipe! I love cheesecake too and haven’t made it for the holidays this year. After seeing this recipe I am so in the mood for a piece (or two)! I think this would be simple and delicious for a small New Years Eve gathering we are hosting! Can’t wait to try!

  25. cassie
    Reply

    The sour cream sounds like a great addition…I usually use heavy cream but will try it your way. It looks fabulous. We LOVE cheesecake!!

  27. honeywhatscooking
    Reply

    this looks so good… i love cheesecake. and cream cheese and sour cream is definitely the way to go which yields amazing cheesecake.

  29. Megan Pence
    Reply

    Oh, how I wish me and cheesecake baking got along! I can never get my water bathes to turn out! They always end up leaking and seeping into my spring form, giving me a perfect top crust and then goo down below ruining an otherwise divine crust. My egg nog cheesecake was my last unfortunate victim – even with a foil wrapping on my springform! *weeps softly to self* One day, it will rue the day it ever decided to leak and ruin a cheesecake. haha
    Hope unpacking is going well!! ~Megan

    1. Lauren
      Reply

      Mine usually does that too. BUT, after a few failed attempts, I got it down. I get the heavy duty foil and do at least 3 layers. THEN, I add packing or duct tape. Kind of looks ridiculous, but at least I don’t get water seepage. There are those waterproof ones I’ve seen. A little more expensive, but worth the price!

    2. Kelly Kelly
      Reply

      I’m a little late in replying. After years of seepage I started using those plastic turkey roasting bags. I just set the pan in and roll down the edges. Works like a charm and no seepage!
      Thanks for the Blackberry sauce recipe.

    3. Margie
      Reply

      No need to hassle with a water bath. Put a standard cake pan 9 x 13 filled half way with hot water on the bottom oven rack place your cheesecake on the rack right above the hot water pan bake as directed works the same as a water bath without the mess of foil and leakage perfect cheesecake every time.

  30. Cookbook Queen
    Reply

    I love cheesecake. LOVE. But…I am always afraid of making it. I’m totally trying this recipe because I love blackberries too!!

    So I’m not one of those weird non cheesecake people, mmmkay?

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