Description
Silky dark chocolate blackberry cheesecake blends rich cocoa with tangy berries in a luxurious dessert. Creamy layers and berry swirls create a sophisticated treat you’ll savor with each indulgent bite.
Ingredients
Scale
- 16 oz (450 g) cream cheese, softened
- 8 oz (225 g) dark chocolate (70-85%), melted and cooled slightly
- 2 large eggs, at room temperature
- 1 ½ cups (180 g) chocolate cookie crumbs (like Oreos, crushed with filling removed)
- ¼ cup (60 g) unsalted butter, melted
- 2 cups (300 g) fresh or frozen blackberries
- ¼ cup (50 g) granulated sugar
- ½ cup (120 ml) sour cream
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cornstarch, mixed with 1 tbsp water
- Fresh blackberries (for garnish)
- Dark chocolate shavings (for garnish)
- Whipped cream (for garnish)
Instructions
- Crust Formation: Pulverize graham crackers with sugar and melted butter, pressing the mixture into a greased springform pan. Toast the foundation at 325F (160C) for 10 minutes, then cool completely.
- Cheesecake Base: Whip cream cheese until velvety smooth using an electric mixer. Blend sugar and vanilla, then incorporate eggs individually. Fold in sour cream to create a silky, uniform batter.
- Chocolate Integration: Gently melt dark chocolate and allow slight cooling. Swirl the chocolate through the cream cheese mixture, creating elegant marbled patterns. Pour the filling into the prepared crust, smoothing the surface evenly.
- Baking Process: Bake at 325F (160C) for 50-60 minutes until the center slightly trembles when nudged. Turn off the oven, crack the door, and let the cheesecake cool gradually for one hour.
- Blackberry Sauce Preparation: Simmer fresh blackberries with sugar and lemon juice until the fruits break down and thicken (10-15 minutes). Strain to remove seeds if desired, then cool completely.
- Chilling and Finishing: Refrigerate the cheesecake for 4-8 hours or overnight. Release the springform pan and artfully drizzle the blackberry sauce across the surface.
- Presentation: Garnish with fresh blackberries and dark chocolate shavings. Slice with a warm knife to reveal the dessert’s luxurious layers and rich flavor profile.
Notes
- Prevent Crust Crumbling: Press graham cracker mixture firmly and evenly to create a solid, compact base that won’t fall apart when serving.
- Manage Cream Cheese Texture: Ensure cream cheese is at room temperature and whip until completely smooth to avoid lumpy or grainy cheesecake filling.
- Control Chocolate Swirling: Let melted chocolate cool slightly before incorporating to prevent seizing and achieve elegant marbled patterns throughout the batter.
- Avoid Cheesecake Cracking: Use the water bath method or gradual cooling technique to minimize surface cracks, keeping the cheesecake’s top silky and professional-looking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 450
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 100 mg