Easy Blackberry Cheesecake Recipe
This easy blackberry cheesecake recipe has a fresh blackberry puree throughout the creamy vanilla bean cheesecake on a gluten free golden oreo crust topped with blackberry buttercream frosting flavors.
Servings: 12
Calories: 735kcal
Equipment
Ingredients
Crust
- 25 gluten-Free Golden Oreos
- ¼ cup butter melted
Blackberry Sauce
- 1 ½ pints fresh blackberries
- ¼ cup sugar
- 1 tbsp water or ½ tablespoon lemon juice
Cheesecake
- 32 oz cream cheese 4 blocks
- 1 ⅓ cups sugar
- 1 pinch salt
- 4 eggs room temperature
- 2 tablespoon Singing Dog vanilla bean paste
- ⅔ cup heavy cream room temperature
- ⅔ cup sour cream room temperature
Blackberry Buttercream
- ½ cup fresh blackberries
- ¾ tablespoon water
- 2 cups powdered sugar sifted
- sprinkle salt
- 1 teaspoon Singing Dog vanilla extract
- 1 ½ tablespoon heavy cream
- 1 stick butter room temp
Instructions
Crust
- Lightly coat the sides of a 9-inch springform pan with coconut oil with a pastry brush and line the bottom with parchment paper
- Pulse the Oreos in a food processor until they make fine crumbs. Then, add the butter and pulse again.
- Press the mixture firmly into the bottom and around the sides of the prepared springform pan.
- Bake for 10 minutes, then remove the pan from the oven. Reduce the temperature to 320 degrees.
Blackberry Sauce
- Pulse the blackberries and water in a food processor until they make a thick liquid.
- Pour the blackberry mixture through a fine mesh sieve over a bowl. Use the back of a spoon to press the mixture into the sieve to get out as much juice as possible.
- Add the sugar to the strained juice and mix well. Set aside.
Cheesecake
- In a stand mixer with the paddle attachment, beat the cream cheese on medium for 4 minutes.
- Add sugar to the cream cheese and beat again for 4 minutes.
- Add the salt and vanilla bean paste and mix. Then, add one egg at a time, mixing after each addition.
- Add the sour cream and heavy cream and mix until incorporated.
- Wrap the sides and bottom of the pan three to four times with heavy-duty foil to keep water out of the cheesecake.
- Pour half the batter over the crust, then pour one-third of the blackberry sauce over the batter. Swirl with a toothpick.
- Add the remaining batter followed by the remaining sauce. Swirl again with a toothpick.
- Place the springform pan into a larger pan and add enough water to cover the bottom quarter of the pan.
- Bake for 85 to 90 minutes.
- Turn off the oven heat, crack the door, and cool the cheesecake in the oven for an hour. Then, remove the cheesecake from the oven and pan, and cool it for another hour.
- When the cheesecake has cooled to room temperature, cover it with plastic wrap and chill for at least 6 hours.
Blackberry Buttercream
- Using a food processor or emulsion blender, blend the blackberries and water until they form a liquid.
- Pour the blackberry mixture through a fine mesh sieve over a bowl. Use the back of a spoon to press the mixture into the sieve to get out as much juice as possible.
- In a stand mixer with the paddle attachment, cream the butter on medium-high for 2 minutes.
- Add the powdered sugar and mix on low until mixed a little, then increase the speed to medium and mix until combined.
- Add 2 tablespoons of blackberry sauce, the vanilla extract, and 1 tablespoon of heavy cream, and mix on medium for 1 to 2 minutes until creamy.
- Thin the frosting if necessary with more heavy cream.
Decorate
- Using a piping bag with a 1M piping tip, add dollops of buttercream frosting around the outside edge of the top of the cheesecake.
Video
Notes
Storage
- Refrigerate for up to 5 days in a covered container.
- Chill individual slices, wrap them in plastic wrap, and freeze for up to a month in an airtight, freezer-safe container.
- Defrost overnight in the refrigerator before serving.
- Your water bath should only reach about ¼ of the way up the side of the interior pan. This ensures even heat distribution and adequate moisture without cooking the outside of the cheesecake too quickly.
- Never leave your cheesecake out for an extended period of time. It should only be out of the refrigerator long enough to slice.
- ALWAYS cool your cheesecake slowly inside the oven. This even, slow cooling reduces excess contraction and cracking.
Nutrition
Calories: 735kcal | Carbohydrates: 77g | Protein: 9g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 166mg | Sodium: 398mg | Potassium: 281mg | Fiber: 4g | Sugar: 64g | Vitamin A: 1654IU | Vitamin C: 14mg | Calcium: 132mg | Iron: 1mg
