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Cooking + Entertaining

Blackberry cheesecake: the recipe for a creamy and irresistible cold dessert

Blackberry cheesecake: the recipe for a creamy and irresistible cold dessert

The cheesecake alle more it’s a dessert without spectacular cooking and very greedy. Three layers of pure pleasure made with a crunchy base of dry biscuits, a creamy and colorful filling, prepared with mascarpone, pureed blackberries and spreadable cheese, and a blackberry topping, fresh and in jam, to top it all off. The result will be one cold cakewith an irresistible contrast of flavors and textures given by the sweetness of the cheeses, the crunchiness of the base and the slightly acidulous and pungent taste of the blackberries, perfect to serve for snackfor a party or a special occasion, or to bring to the table at the end of a lunch or a dinner with friends.

Instead of fresh blackberries you can use frozen ones, or you can replace them with your favorite fruit depending on the season. If you like, you can finish the dessert with mint leaves, crumbled meringues or chocolate flakes, and use a homemade jam or ready to use.

If you wish, you can conveniently prepare cheesecake in advance, keep it in the freezer and garnish it at the time of serving: it will be perfect for the arrival of unexpected guests or to be enjoyed in slices for a regenerating break. Instead of digestive-type biscuits you can use cookies or you can opt for puffed rice and melted chocolate: for a crunchy effect that will conquer everyone.

Find out how to prepare blackberry cheesecake by following the step by step procedure and advice. If you liked this recipe, try your hand at other sweet and savory cheesecakes.

How to make blackberry cheesecake

Collect the cookies in the glass of a mixer 1 and blend them into a powder.

Add the melted butter 2 and blend for a few more moments.

Pour the mixture of biscuits and melted butter on the base of a 20 cm diameter springform pan, lined with a sheet of parchment paper, and level the surface well with the back of a spoon 3; then transfer to the fridge and let it harden for half an hour.

Put the mascarpone and cream cheese in a large bowl 4.

Pour the milk into a jug, add the sugar 5 and heat, on the stove or in the microwave, until the sugar is completely dissolved. Then add the gelatin, previously soaked in cold water and well squeezed, and let it cool.

Whip the cheeses with the electric whisk 6.

Add the sweetened milk slowly 7 now lukewarm, always continuing to mount with whips.

Work until you get a smooth and homogeneous cream 8.

Rinse the blackberries, dry them with absorbent kitchen paper and blend them in the jug of a mixer; then filter them and add the puree obtained to the cheese cream 9.

Mix thoroughly with a spatula in order to perfectly incorporate the pureed blackberries 10.

Pour the cream over the biscuit base 11.

Level the surface well with the back of a spoon and put it back in the fridge for at least 6 hours 12.

After the time has elapsed, gently unmold the cheesecake on a serving dish and pour a few spoonfuls of blackberry jam on the cake 13.

Distribute it evenly over the surface 14.

Decorate the cheesecake with whole blackberries 15.

Cut into slices 16 and serve.


The blackberry cheesecake can be kept in the fridge, in an airtight container, for 2-3 days maximum. It can be frozen, whole or in slices, for 1 month.

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