I sometimes crave this cheesecake in my dreams. This White Chocolate Blackberry Cheesecake is a gorgeous work of art that delivers a creamy taste. And if you like blackberries, well….Try the recipe, bon appetit, and sweet dreams!
This cheesecake is really easy to make with simple ingredients and it tastes fantastic — an absolute must addition to your dessert menu — match it with the Key Lime Pie in Paradise and your family will be delighted!
WHITE CHOCOLATE
I am using a regular white chocolate bar for baking. You can also use white chocolate chips. The white chocolate needs to be melted and cooled down before adding to the cheesecake filling.
BLACKBERRY
Blackberries supply rich nutrients and antioxidants with a high dosage of vitamin C, K, and A, as well as fiber. So, they are healthy—and they are really great for desserts too! I am using frozen blackberries in my cheesecake and they work wonderfully.
I love this beautiful temptation, this White Chocolate Blackberry Cheesecake. One bite is like a taste of heaven. The flavors of white chocolate and the cream cheese marry together happily, and the blackberries are definitely a sinful surprise! The cinnamon and ginger crust elevates the sweet and tart combo of flavors in an amazing way! I look forward to your reactions to this popular recipe.
INGREDIENTS
MORE CHEESECAKE RECIPES:
Easy Mini Matcha and Chocolate Cheesecake
Rich and Tangy Lime Cheesecake
“Little Miracle” Panda Mini Cheesecake (No-Bake)
Holiday Easy Tiramisu Cheesecake (No-Bake)
White Chocolate Blackberry Cheesecake
Ingredients
The Crust
- 200 g / 7 oz Digestive Biscuits or Graham Crackers
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 4 tbsp / 60 g Unsalted Butter, melted
The Cheesecake Filling
- 400 g / 14 oz Cream Cheese, room temperature
- 140 g / 2/3 cup Granulated Sugar
- 100 g / 4 oz Sour Cream, cold
- 1.5 tbsp Cornstarch
- 2 tsp Vanilla Paste / Vanilla Extract
- 2 Large Eggs, room temperature
- 100 g / 4 oz White Chocolate, melted and cooled
- 200 g / 7 oz Frozen Blackberries
Instructions
Prepare the Crust
- Preheat the oven to 350 F (180 C). Place the Digestive Biscuits or Graham Crackers into a food processor. Blend until nice crumbs form.
- Pour the crumbs in a medium mixing bowl, add Ground Cinnamon, Ground Ginger, and Melted Butter. Mix well into a moist texture.
- Use a basting brush to grease the 8-inch (20 cm) springform pan gently with Vegetable Oil.
- Use a spoon to press the mixture smoothly into the springform pan. Bake for 9-10 minutes, remove, and let the pan cool on a rack while preparing the cheesecake filling.
Prepare the Cheesecake Filling
- In a medium saucepan, bring the water to a simmer over medium-high heat. Once simmering, turn the heat down to low, place a heat-proof bowl inside the pan, and add the White Chocolate until it is melted. Be careful not to get the water into the bowl of chocolate!
- Transfer the melted White Chocolate to a different bowl and let it cool down.
- In a large mixing bowl, add the Cream Cheese and whisk until softened. Pour in the Granulated Sugar and combine into a smooth texture.
- Add the Sour Cream and Cornstarch. Mix well.
- Add the Vanilla Paste/Extract. Mix well. Add the Eggs, one at a time, until well combined.
- Add the White Chocolate and mix well.
- Add the frozen Blackberries. Use a spatula to combine gently.
- Pour the mixture into the cooled crust. Bake in a preheated oven at 300 F(150 C) for 45-50 minutes. Turn off the heat and leave the cake in the oven for an hour.
- Remove the cheesecake from the oven. Once it reaches room temperature, cover with plastic wrap and let it rest in the refrigerator overnight.
- The next day. Carefully remove the springform pan. Ready to serve!
Notes
- You can also use a Stand Mixer or a Hand Mixer to prepare the cheesecake filling.
- It is important to use Cream Cheese and Eggs that are at room temperature.
- It is always best to refrigerate the cheesecake overnight before serving, but if you can’t wait that long, refrigerate for at least 4-6 hours.
EN 
DK
I had a small dinner party and made your Key Lime in Paradise pie and this Blackberry Chocolate cake. My guests took s slice of each, actually two, and, one, Big Ben, ate three! Are you a professional baker? Beautiful pictures and clear desserts.
This sounds great, Junior D. I am very happy for you. Your support means a lot. Well, I am still learning to be a better baker and cook. Thanks for the comment and I hope you also enjoy making other recipes too!