If you’re searching for a dessert that truly wows both visually and flavor-wise, this Blackberry Crumb Cheesecake Recipe is an absolute treasure. Imagine a rich, creamy cheesecake infused with luscious mascarpone and cream cheese, resting on a delightfully crumbly lemon-kissed crust, all topped with juicy fresh blackberries. It’s the perfect balance of sweet, tangy, and buttery textures that will have everyone asking for seconds. Whether you’re treating yourself or impressing guests, this recipe is a showstopper that’s surprisingly straightforward to make.
Ingredients You’ll Need
These ingredients are simple pantry staples and fresh delights that come together to create layers of flavor and texture. Each one plays a crucial role, from the buttery crust to the creamy filling and the bright burst of blackberries.
- Flour (3 1/2 cups): The sturdy foundation for the crumb crust, lending structure and that perfect crumbly bite.
- Baking powder (2 tsp): This keeps the crust light, preventing it from becoming too dense or heavy.
- Salt (1/2 tsp): Enhances all the flavors, balancing sweetness with a subtle savory note.
- Unsalted sweet cream butter (1/2 cup, 1 stick, cubed): Frozen cubed butter helps create a flaky, crumbly texture that melts in your mouth.
- Lemon zest (from 1 lemon): Adds a bright, fresh aroma that wakes up the palate and complements the blackberries beautifully.
- Brown sugar (1/3 cup): Gives the crust a deep, caramel-like sweetness and moisture.
- Granulated sugar (1/3 cup plus 1/2 cup): Sweetens the crust and the cheesecake filling, creating that perfect balance without overpowering.
- Large eggs (4 total): Eggs bind the crust and enrich the filling for a smooth, creamy consistency.
- Pure vanilla extract (2 tsp): Infuses both crust and filling with warm, sweet notes for depth.
- Mascarpone cheese (8 oz): Adds luxury, creaminess, and a subtle tanginess to the cheesecake.
- Cream cheese (8 oz, softened): The classic cheesecake staple that provides creaminess and body.
- Cornstarch (2 tbsp): Supports the filling by stabilizing it and preventing cracks while baking.
- Blackberries (1 1/2 cups): The star fruit in this recipe — juicy and slightly tart, they brighten every bite.
How to Make Blackberry Crumb Cheesecake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Meanwhile, line the bottom of a 9-inch springform pan with parchment paper, then give it a light spray with baking spray to prevent sticking. Setting up your pan properly now makes the baking and removing process so much easier later on.
Step 2: Mix the Dry Ingredients for the Crust
In a standing mixer bowl, combine the flour, baking powder, salt, brown sugar, granulated sugar, and lemon zest. Mixing on low speed ensures everything is evenly combined without stirring in excess air, which helps the crust maintain the right crumbly structure.
Step 3: Add Butter to Form the Crumb Mixture
Next, toss in the cubed butter – the coldness is key here! Use the mixer or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is what creates that wonderful texture the crust is known for.
Step 4: Bind the Dough with Eggs and Vanilla
Beat in the eggs and vanilla extract until the dough just comes together into a crumbly mass. Don’t overmix; you want the mixture to remain slightly crumbly so it presses nicely into the pan but doesn’t become tough.
Step 5: Press the Crust into the Pan
Reserve about a third of the dough for the crumb topping. Press the remaining dough evenly into the bottom of your springform pan and about halfway up the sides. Use the back of a spoon or your fingers to get it tight and even, creating that buttery crust shell that will hold the creamy filling.
Step 6: Chill the Remaining Dough and Pan
Place both the reserved dough and the springform pan with crust into the refrigerator. Chilling firms up the butter and helps prevent the crust from shrinking or collapsing during baking.
Step 7: (Continue with Cheesecake Filling and Baking)
While the previous steps prepare the crust, the magic of the Blackberry Crumb Cheesecake Recipe continues with making the luscious filling, arranging the blackberries, and baking everything to perfection. Unfortunately, the final detailed steps are missing here, but in any typical recipe, you would now combine the mascarpone, cream cheese, sugar, cornstarch, eggs, and vanilla to create a creamy batter, gently fold in blackberries, pour over the crust, and bake until just set. Then the reserved crumb mixture is sprinkled on top halfway through baking for that signature topping.
How to Serve Blackberry Crumb Cheesecake Recipe
Garnishes
To elevate your serving, add a handful of fresh blackberries on top for a juicy, vibrant contrast. A dusting of powdered sugar or a drizzle of fresh lemon glaze can add extra shimmer and brightness. Fresh mint leaves also add a refreshing pop of color and aroma.
Side Dishes
This cheesecake pairs wonderfully with a scoop of homemade vanilla ice cream or a dollop of freshly whipped cream. For something fruity and light, a small bowl of mixed berries alongside complements the blackberry and lemon flavors beautifully.
Creative Ways to Present
Serve the cheesecake in individual clear glass cups layered with extra blackberry compote and a crumble topping for a stunning, personal dessert experience. Alternatively, slice and plate with edible flowers or serve alongside a lemon sorbet to play up the citrus notes.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Blackberry Crumb Cheesecake Recipe fresh by covering it tightly with plastic wrap or storing in an airtight container in the refrigerator. It will stay delicious for up to 4 days, allowing you to enjoy that perfect creamy, crumbly texture again and again.
Freezing
If you want to save some for later, this cheesecake freezes beautifully. Wrap it securely in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the fridge before serving to preserve texture and flavor.
Reheating
Because cheesecake is best served chilled or at room temperature, reheating isn’t typically recommended. However, if you prefer a slightly warmer slice, let it sit at room temperature for about 20 minutes before serving. This brings out the flavors without compromising the texture.
FAQs
Can I use frozen blackberries for this recipe?
Absolutely! Just be sure to thaw and drain them thoroughly to avoid excess moisture, which can affect the cheesecake’s texture.
What can I substitute for mascarpone cheese?
If mascarpone isn’t available, you can use all cream cheese, but the cheesecake will be slightly less rich and creamy.
How do I prevent the crumb topping from burning?
Keeping an eye on the cheesecake during baking and tenting the top with foil if it browns too quickly will help keep your crumb topping golden but not burnt.
Is it necessary to use a springform pan?
While not strictly necessary, a springform pan makes removing the cheesecake much easier and helps maintain its beautiful shape.
Can I make this recipe dairy-free?
For a dairy-free version, you’ll need to use dairy-free cream cheese and butter substitutes, but the texture and flavor might differ slightly from the classic recipe.
Final Thoughts
This Blackberry Crumb Cheesecake Recipe is one of those rare treats that feels both effortlessly elegant and deeply comforting. There’s something truly special about the harmony of creamy filling, crumbly lemon zest crust, and juicy berries that makes every bite unforgettable. I hope you’ll give it a try soon — it might just become your new favorite dessert to share with loved ones.
Print
Blackberry Crumb Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blackberry Crumb Cheesecake combines a buttery, lemon-zested crumb crust with a luscious mascarpone and cream cheese filling, topped with juicy blackberries for a delightful balance of creamy and fruity flavors. Perfect for dessert lovers looking for a rich yet refreshing cheesecake.
Ingredients
Crust and Crumb Topping
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted sweet cream butter, cut into cubes (1 stick)
- 1 lemon (zested)
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Cheesecake Filling
- 8 oz mascarpone cheese
- 8 oz cream cheese (softened)
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 large eggs
- 1 teaspoon pure vanilla extract
Topping
- 1 1/2 cups blackberries
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray it with baking spray to prevent sticking. Set aside.
- Mix dry ingredients: In a standing mixer, combine the flour, baking powder, salt, brown sugar, sugar, and lemon zest. Mix on low speed until thoroughly combined.
- Add butter: Mix in the cold butter cubes until the mixture becomes grainy. You can also use your fingers to rub the butter into the dry ingredients to achieve a crumbly texture.
- Add eggs and vanilla: Add the eggs and vanilla extract and continue mixing until the dough is crumbly but holds together when pressed.
- Form crust: Use about two-thirds of the dough mixture and press it firmly into the bottom of the springform pan and halfway up the sides to create the crust.
- Chill remaining dough: Place the remaining dough and the springform pan into the refrigerator to chill while preparing the filling.
- Prepare filling: In a mixing bowl, beat together the mascarpone cheese, softened cream cheese, sugar, cornstarch, eggs, and vanilla extract until smooth and creamy.
- Assemble cheesecake: Pour the cheesecake filling over the prepared crust, spreading evenly. Scatter the blackberries evenly on top of the filling.
- Add crumb topping: Remove the remaining crumb dough from the refrigerator and crumble it over the blackberry layer.
- Bake: Bake the cheesecake in the preheated oven for about 60-70 minutes or until the top is golden and set, and a toothpick inserted near the center comes out clean.
- Cool and chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to allow it to set fully before serving.
Notes
- Ensure the cream cheese is softened for a smooth filling.
- Use fresh blackberries for the best flavor and texture.
- Chilling the crumb dough helps to maintain the crumbly texture when baked.
- Allow the cheesecake to chill thoroughly to slice cleanly.
- Can be stored covered in the refrigerator for up to 3 days.
