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4.34 from 3 votes

Blackberry Cheesecake and How to Make Blackberry Sauce

Classic New York Cheese Cake adapted from the New York Time's Recipe from Craig Claiborne
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


For the crust

  • 1 cup flour
  • ¼ teaspoon sugar
  • 1 teaspoon lemon rind
  • ½ cup 1 stick butter
  • 1 egg yolk lightly beaten
  • ¼ teaspoon vanilla

For the filling

  • 5 8- ounce packages cream cheese
  • ¼ teaspoon vanilla
  • 1 teaspoon grated lemon rind
  • 1 ¾ cups sugar
  • 3 tablespoons flour
  • ¼ teaspoon salt
  • 5 eggs
  • 2 egg yolks
  • ¼ cup heavy cream

Blackberry Sauce

  • 3 cups blackberries (fresh or frozen
  • 1/4 cup water
  • 1/2 cup sugar more if blackberries are very tart


Make Crust

  • Preheat oven to 400 degrees.
  • Mix lemon zest into the sugar with your hands to increase fragrance. Add flour. Mix. Cut in butter, mix in egg and vanilla.
  • Pat 1/3 of doug into bottom of 9-inch springform pan with sides removed. Bake 6 minutes until golden.
  • Cool, attach sides to pan. Butter sides and pat the sides with remaining dough.
  • Increase oven to 475.

Prepare Filling

  • Use room temperature cream cheese.
  • Beat cream cheese until fluffy Add vanilla and lemon rind.
  • Mix together flour, sugar, salt. Blend into cream cheese mixture.
  • Beat in eggs and yolks, one at a time.
  • Pour into prepared pan. Bake for 8-10 minutes.
  • Reduce oven to 200 degrees. Bake for one hour or until set.
  • Turn oven off. Keep cheese cake in oven with door open.
  • Cool on a rack.
  • Chill before serving.
  • You can pour blackberry sauce over entire top of cheesecake or on individual servings. Serve with a few whole blackberries for garnish.

blackberry sauce instructions

  • put blackberries, sugar, water into small sauce pan.
  • Cook over low heat until reduced and thick enough. Cool completely before serving.