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Blackberry Cheesecake with Blackberry Sauce and Golden Oreo Crust Recipe

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4.2 from 11 reviews

  • Author: Sara
  • Total Time: 10 hours 5 minutes
  • Yield: 10 servings

Description

This luscious Blackberry Cheesecake features a crisp Golden Oreo crust and a creamy, tangy filling swirled with a homemade blackberry sauce. Baked gently in a water bath for a smooth texture and chilled overnight, this decadent dessert is perfect for special occasions or a delightful treat. The bright lemon zest and juice enhance the fresh blackberries, creating a balanced flavor that complements the rich cheesecake beautifully.

Ingredients

Blackberry Sauce

  • 2 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon cornstarch

Crust

  • 18 Golden Oreos, crushed
  • 4 tablespoons butter, melted
  • 1 1/2 tablespoons granulated sugar

Cheesecake Filling

  • 24 ounces cream cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 cup full-fat sour cream
  • 1/2 cup heavy cream
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Make the Blackberry Sauce: In a medium saucepan, combine fresh blackberries, sugar, lemon juice, and lemon zest. Cook over medium heat for about 20 minutes until the blackberries break down completely.
  2. Puree and Strain: Transfer the blackberry mixture to a food processor and pulse until blended. Strain the sauce through a fine mesh strainer to remove seeds for a smooth texture.
  3. Thicken the Sauce: Return the strained sauce to the saucepan over medium heat. Whisk cornstarch with 1/4 cup of the sauce until smooth, then add back into the saucepan. Stir constantly until the sauce boils, then boil for 1 minute. Remove from heat and let cool.
  4. Prepare the Crust: Preheat oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick spray and line the sides with parchment paper. Mix crushed Golden Oreos, melted butter, and sugar until the mixture resembles wet sand. Press it evenly into the pan bottom.
  5. Bake the Crust: Bake the crust for 10 minutes, then remove from the oven and allow it to cool while preparing the filling.
  6. Prepare the Cheesecake Filling: Using a hand mixer, beat cream cheese on medium until smooth. Add sugar and beat until combined. Incorporate eggs one at a time, beating thoroughly and scraping the bowl after each addition. Mix in sour cream, heavy cream, lemon juice, and lemon zest until the batter is smooth and runny.
  7. Assemble the Cheesecake: Pour the batter over the cooled crust. Evenly spoon the blackberry sauce on top. Use a skewer or knife to swirl the sauce gently into the batter for a marbled effect.
  8. Prepare for Baking: Wrap the springform pan with two layers of heavy-duty aluminum foil. Place it inside a larger pan and add approximately 1 inch of water to create a water bath. Tent a piece of foil over the cheesecake to prevent browning on top.
  9. Bake the Cheesecake: Bake at 325°F (163°C) for 1 hour and 25 minutes. The cheesecake is done when it jiggles just slightly in the center but is set around the edges. If it jiggles all over, continue baking.
  10. Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 to 2 hours. Then refrigerate overnight for best texture and flavor.
  11. Serve: Remove the cheesecake from the springform pan, slice, and enjoy your creamy blackberry cheesecake.

Notes

  • You can strain the blackberry sauce to create a seedless texture but it is optional.
  • Wrapping the pan with foil and using a water bath prevents cracks and ensures even baking.
  • Be sure to let the cheesecake cool gradually in the oven to avoid cracks and maintain a creamy center.
  • Room temperature cream cheese is important for a smooth batter.
  • The cheesecake should jiggle slightly in the center when done; overbaking can dry it out.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/blackberry-cheesecake-with-blackberry-sauce-and-golden-oreo-crust-recipe/