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
Scale
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.
