How do you stop your cheesecake from cracking?

To prevent your cheesecake from cracking, use a water bath while baking. Also, make sure you don't overmix the batter. Finally, let the cheesecake cool gradually in the oven with the door slightly open.

Is Philadelphia no bake cheesecake filling gluten-free?

Generally, most Philadelphia no-bake cheesecake fillings are gluten-free, but it's best to double-check the ingredient list. Look for any gluten ingredients before using. Because, formulations may vary by region.

Cheesecake serving suggestions

Specifically , you can serve cheesecake with fresh berries, whipped cream, or a drizzle of sauce. Equally, a simple dusting of powdered sugar can be enough. Furthermore, a scoop of ice cream can also be a nice addition.

Blackberry cheesecake topping ideas

Blackberry cheesecake toppings can include fresh blackberries, blackberry sauce, a sprinkle of nuts, or white chocolate shavings. In addition , consider using whipped cream or a berry compote. Thus, it is about taste and appearance.

Ultimate Blackberry Cheesecake: A Delicious Dessert

Description

This Blackberry Cheesecake is a luscious dessert that combines a creamy cheesecake base with a sweet and tangy blackberry topping, perfect for any occasion.

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Filling:

16 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Blackberry Topping:

2 cups fresh or frozen blackberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
Prepare the crust:
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Make the filling:
- Beat cream cheese and sugar together until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream.
- Pour the filling over the cooled crust.
Bake the cheesecake:
- Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides.
- Bake for 50–60 minutes, or until the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Prepare the blackberry topping:
- In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until the berries break down and release their juices (about 5–7 minutes).
- Stir in the cornstarch mixture and cook until thickened. Remove from heat and let cool.
Assemble:
- Once the cheesecake is completely cooled, pour the blackberry topping over the top. Refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

You can use frozen blackberries, but thaw and drain them before cooking.
For a smoother topping, strain the blackberry mixture through a sieve to remove seeds.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 25 g
Sodium: 200 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 90 mg

Keywords: blackberry cheesecake, dessert, cheesecake recipe, fruit topping, baked cheesecake