Go Back
–+ servings
Print

Blackberry Vanilla Cheesecake

Course Dessert
Cuisine American
Keyword blackberry cheesecake, blackberry dessert, easy cheese cake, how to bake smooth cheesecake, vanilla cheesecake, why my cheesecake cracked
Prep Time 40 minutes
Cook Time 45 minutes
Servings 1 9" round pan
Author Zoë François

Ingredients

Cookie Crust

  • 1 Cup Cookie crumbs (140 g / 5 oz)
  • 3 TBS Light Brown Sugar (3.5 g / 1.5 oz)
  • 1/2 tsp Cinnamon
  • pich salt
  • 4 TBS Unsalted butter, melted (60 g / 2 oz)

Vanilla Cheesecake

  • 3 pkg Full fat cream cheese (8 oz each) (680 g / 24 oz)
  • 1 Cup Sugar (200 g / 7 oz)
  • 2 TBS Cornstarch
  • 1 Cup Full Fat sour cream (211 g / 7.5 oz)
  • 3 Large Eggs
  • 2 tsp Vanilla extract OR 1 TBS vanilla bean paste
  • zest of 1/2 an orange
  • pinch salt
  • 2 Cups Fresh blackberries ( 170 g / 6 oz)

Instructions

To make the crust

  1. In a food processor mix the cookie crumbs, sugar, salt, cinnamon, and melted butter.

  2. Evenly spread the crumbs and press into the pan. You can use your fingers or the back of a spoon.

  3. Baker for 12 minutes in a 350F preheated oven.

  4. Once the crust has cooled, wrap the sides of the pan with tin foil and parchment paper (tin foil bottom layer) and place it in a larger pan. The pan should be large enough to allow about 2" space between each pan and deep enough to be filled with water halfway up the side of the cake pan.

Vanilla Cheese cake

  1. Preheat the oven to 325 F (165 C).

  2. In a small bowl mix together the sugar and cornstarch.

  3. Using a stand mixer fitted with the paddle attachment beat the cream cheese on medium speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat until smooth and lump-free. Occasionally scrape the sides and bottom of the bowl.

  4. Pour the sugar and cornstarch and mix until smooth. Scrape down the sides and bottom of the bowl.

  5. Add the sour cream and mix until smooth.

  6. Mix in the eggs one at a time waiting for each egg to fully incorporate before adding the next, scraping down the sides after each addition.

  7. Pour the vanilla extract or bean paste, salt, and orange zest. Mix for 30 seconds.

  8. Pour the cheesecake batter on top of the prebaked cookie crust. Bang the pan against the counter to release air from the batter. Poke the fresh blackberry in the batter and bang the pan again.

  9. Place the cake in the center of a larger pan and fill the pan with boiling water halfway up the sides of the cheesecake pan. Make sure the water does not splash into the cake batter.

  10. Cover the pans with aluminum foil and poke is 4-5 times to allow some air escaping while it bakes.

  11. Bake for about 40-45 minutes or until the center of the cake (about 1.5" from the edges of the pan) jiggles like jelly.

  12. When the cake is done, turn the oven off and leave the door closed to cool for about 1-3 hours.

  13. Remove the cake from the oven when it is completely cooled and run a knife blade between the cake and the sides of the pan. (dip the knife in hot water)