Blackberry Cheesecake: The Recipe for a Creamy and Irresistible Cold Dessert

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is well mixed and the crumbs are evenly coated in butter.
Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly spread and compacted.
Chill the crust in the fridge for at least 30 minutes to set.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar and vanilla extract, and continue beating until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, followed by the sour cream and lemon juice. Mix until smooth and creamy.
Pour the cheesecake filling onto the chilled graham cracker crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
Step 3: Make the Blackberry Topping
In a small saucepan, combine the blackberries, sugar, lemon juice, and water.
Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries break down and form a thick sauce.
Let the mixture cool to room temperature, then refrigerate until ready to use.
Step 4: Assemble and Serve
Once the cheesecake has fully set, remove it from the springform pan.
Spoon the chilled blackberry topping over the cheesecake, spreading it evenly.
Garnish with additional fresh blackberries if desired.
Slice and serve!
Serving and Storage Tips