Basic New York Cheesecake with Easy Blackberry Sauce

Servings 12 servings


  • for the cheesecake-
  • 1 sleeve graham crackers
  • 6 tablespoons butter melted
  • 24 oz. softened cream cheese {3 packages}
  • 3/4 cup sugar
  • 3 eggs at room temperature
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • for the blackberry sauce-
  • 1 qt. canned blackberries {or use 4 cups frozen}
  • 2 heaping tablespoons corn starch
  • 1/2-3/4 cup granulated sugar depending how sweet you like your sauce


  1. Preheat oven to 325 degrees. Prepare a 10-inch springform pan by wrapping in foil. {We'll be submerging the cheesecake into a water bath and the last thing you want is a leak in your pan to drown your cheesecake. Eew! No thank you.} Set aside.
  2. In a food processor, grind graham crackers into fine crumbs. Stir with melted butter until all crumbs are moist and press evenly into the bottom of the springform pan.
  3. For the filling, mix cream cheese together with sugar until smooth. Scrape sides of bowl and mix again. Stir in eggs, one at a time. Scrape sides of bowl and mix again. Stir in sour cream and vanilla. Scrape sides and mix again. Filling should be completely smooth with no lumps. Pour over top graham cracker crumbs and level the top. Place into a larger baking dish with high sides {such as a roasting pan}. Bring a pot of water to boil and pour into baking dish until water is about half way up the springform pan. Place into oven and bake 1 hour, or until cheesecake is set. Remove from oven and cool to room temperature. Cover with plastic wrap and refrigerate.
  4. To make the blackberry syrup, place all ingredients into a large pot and whisk together so no lumps form from the cornstarch. {If you are using frozen blackberries, add in a splash of water.} Place over high heat and boil, whisking as you go, until mixture thickens slightly. Remove from heat and strain out seeds. Refrigerate sauce.
  5. When ready to serve, cut cheesecake into slices and serve with a healthy drizzle of blackberry syrup.