Blackberry Crumb Cheesecake

A Delightful Treat for Any Occasion

If you’re a fan of rich, creamy cheesecakes with a hint of fresh fruit and a delightful crumb topping, this Blackberry Crumb Cheesecake is for you! Whether you’re making it for a special gathering or as a weekend indulgence, this dessert is guaranteed to impress. The combination of mascarpone and cream cheese creates an ultra-smooth filling, while the blackberries add just the right amount of tartness to balance the sweetness.

Why You’ll Love This Recipe

  • Perfect for Cheesecake Lovers – The blend of mascarpone and cream cheese creates an incredibly creamy texture.
  • A Great Way to Use Fresh Blackberries – Juicy blackberries add freshness and a slight tart contrast.
  • Easy to Make Ahead – This cheesecake tastes even better the next day, making it perfect for prepping in advance.
  • A Fun Twist on Classic Cheesecake – The crumb crust and topping add a delightful crunch, making every bite even more enjoyable.

Ingredients

For the Crust and Crumb Topping:

  • 3 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp 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 tsp pure vanilla extract

For the Cheesecake Filling:

  • 8 oz mascarpone cheese
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 1/2 cups blackberries

Kitchen Equipment Needed

  • 9-inch springform pan
  • Parchment paper
  • Standing mixer or hand mixer
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons

Step-by-Step Instructions

1. Prepare the Crust and Crumb Topping

  1. Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Spray with baking spray and set aside.
  2. In a mixing bowl, combine the flour, baking powder, salt, brown sugar, sugar, and lemon zest. Mix on low speed until well combined.
  3. Add the butter cubes and mix until the mixture becomes grainy. You can use your fingers to help break it up if needed.
  4. Mix in the eggs and vanilla extract until the dough becomes crumbly.
  5. Press about two-thirds of the mixture into the bottom of the springform pan and halfway up the sides. Place the remaining dough in the fridge.

2. Make the Cheesecake Filling

  1. In a standing mixer, beat the mascarpone cheese, cream cheese, vanilla, sugar, and cornstarch until smooth and creamy.
  2. Add the eggs and mix until just combined.
  3. Pour half of the cheesecake mixture into the chilled crust.
  4. Sprinkle 3/4 cup of blackberries over the filling.
  5. Spread the remaining cheesecake mixture over the blackberries.
  6. Top with the remaining blackberries and the reserved crumb mixture from the fridge.

3. Bake and Cool

  1. Bake in the preheated oven for 70 minutes or until the cheesecake is set and slightly golden on top.
  2. Allow the cheesecake to cool completely before removing from the pan.
  3. Refrigerate for at least 4 hours before slicing and serving.

Storage Tips

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze: You can freeze individual slices for up to 3 months. Wrap them in plastic wrap and place in a freezer-safe bag. Thaw in the fridge before serving.

Variations & Substitutions

  • Use Raspberries or Blueberries: Swap blackberries for other berries if desired.
  • Make it Gluten-Free: Use a gluten-free flour blend in place of regular flour.
  • Add a Streusel Topping: Mix 1/4 cup oats and 2 tbsp melted butter into the crumb topping for extra crunch.
  • Lemon Lovers: Increase the lemon zest and add 1 tbsp of lemon juice to the cheesecake mixture for a bright, citrusy flavor.

FAQ

Can I use frozen blackberries?

Yes! If using frozen blackberries, do not thaw them before adding them to the cheesecake. This helps prevent excess moisture in the filling.

How do I know when my cheesecake is done baking?

The edges should be set, but the center may still have a slight jiggle. It will firm up as it cools.

Can I make this ahead of time?

Absolutely! Cheesecake actually tastes better after being refrigerated overnight. Make it a day before serving for the best results.

Do I need a water bath for this cheesecake?

No, this recipe does not require a water bath, making it easier than traditional cheesecakes.

How can I prevent cracks in my cheesecake?

To minimize cracking, avoid overmixing the batter, and do not overbake. Let the cheesecake cool gradually by leaving it in the oven (turned off) with the door slightly open for 10–15 minutes.

Perfect Pairings

  • Drink Pairing: Serve with a cup of freshly brewed coffee or a glass of dessert wine like Moscato.
  • Topping Ideas: Drizzle with honey, a berry compote, or whipped cream for extra indulgence.
  • Side Dish: Pair with a fruit salad or chocolate-dipped strawberries for a fancy touch.

Final Thoughts

This Blackberry Crumb Cheesecake is a luxurious yet approachable dessert that’s perfect for any occasion. The combination of creamy filling, sweet blackberries, and crunchy crumb topping makes it a standout treat. Whether you’re making it for a birthday, holiday, or just a cozy night in, this cheesecake will be a crowd-pleaser.

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