Blackberry Cheesecake with Blackberry Compote

This Blackberry Cheesecake with Blackberry Compote is so creamy and rich, and it takes advantage of all of the goodness of my favorite summer berry, the blackberry.

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

This blackberry cheesecake, with a sugar cookie crust and a blackberry compote, captures the flavors of your favorite summer berry in a rich and decadent dessert. While I made this cheesecake with blackberries, you could substitute strawberries, raspberries, or a combination of all three berries.

I'm a huge fan of cheesecakes, including mini cheesecakes, cheesecake brownies, and full-sized cheesecakes.

If you have an abundance of strawberries, and don't want to make a traditional cheesecake, these cheesecake bars are killer good.

Tips for Successfully Making Cheesecakes:

Use room temperature ingredients. Bring the cream cheese and eggs to room temperature. This will ensure that the ingredients will mix thoroughly without lumps.
Be sure to thoroughly mix the ingredients with your paddle attachment of your stand mixer. Be sure to scrape down the sides of the bowl regularly as you mix the ingredients.
Be sure to add the eggs one at a time and beat well after each one is added.
Bake your cheesecake in a water bath. Wrap the pan in heavy duty foil and place it in a larger pan filled with hot water. I use an extra large cake pan for the water bath.
Your cheesecake is done when it jiggles in the center. The cheesecake will continue to bake when you remove it from the oven and firms up as it cools.
Let the cheesecake cool in the pan for a long time at room temperature. Don't be tempted to remove it from the pan too early.

I followed my own advice and I'm so excited that this blackberry cheesecake did not crack!

Blackberry Cheesecake with Blackberry Compote on the side

Shopping list for this blackberry cheesecake:

4 packages of full fat cream cheese
Sugar cookies
Sour cream
2 cups blackberries
Springform Pan

Pantry Items:

Butter
Vanilla
Sugar

I used Dixie Crystals Sugar, Adams Vanilla, and a 9 inch Analon springform pan, all from our prize sponsors.

This cheesecake freezes well. Just be sure that it is fully cold before freezing.

Blackberry Cheesecake with Blackberry Compote

After the recipe for this blackberry cheesecake, be sure to scroll to the bottom to enter to win one of our great giveaways. Plus, there are lots more summer-themed desserts.

Blackberry Cheesecake with a Blackberry Compote

Yield: 12 servings

Author: Karen Kerr

This Blackberry Cheesecake with Blackberry Compote is so creamy and rich, and it takes advantage of all of the goodness of my favorite summer berry, the blackberry.

ingredients:

For the Crust

1 1/4 cups (170 grams) sugar cookie crumbs
3 tablespoons butter, melted

For the Cheesecake

4 - 8 ounce packages full fat cream cheese, room temperature
1 cup sour cream
1 cup granulated sugar
3 eggs, room temperature
2 egg yolks, room temperature
1/4 cup all purpose flour
2 1/2 tablespoons lemon juice
1 tablespoon vanilla
1 1/2 cups fresh blackberries, cut into halves or quarters, depending on their size

For the Blackberry Compote

1 1/2 cups blackberries
2 tablespoons port wine

instructions:

How to cook Blackberry Cheesecake with a Blackberry Compote

Mix the cookie crumbs and the melted butter in a bowl and press to the bottom of a 9 inch by 3 inch springform pan.
Place the pan in the freezer.
Heat the oven to 350 degrees F.
In the bowl of a stand mixer or large mixing bowl, beat the cream cheese, sour cream, and sugar on medium-high for three minutes.
Add the eggs and egg yolks, one at a time, mixing between each addition.
Add the flour, lemon juice, and vanilla, and mix.
Fold in the 1 1/2 cups of berries with a rubber spatula.
Pour the mixture into the pan and smooth the top. Wrap the sides and bottom of the pan with heavy duty foil to prevent the water bath from leaking into the pan.
Place the pan in a larger pan in the oven and pour hot water into the larger pan so that the water is about 1 to 1 1/2 inches high.
Bake for 55 to 65 minutes, until the top is lightly golden and the center is slightly jiggly.
Remove the pan from the water and cool the cheesecake on a wire rack for 2 hours. Cover and refrigerate for a minimum of 6 hours.
When ready to serve, combine the rest of the berries with the port and serve with the cheesecake.

https://www.karenskitchenstories.com/2019/07/blackberry-cheesecake.html

Karen's Kitchen Stories

cheesecake, blackberries

dessert

American

Created using The Recipes Generator

Recipe adapted from 125 Best Cheesecake Recipes

Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers. We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!