Classic Homemade Cheesecake with Blackberry Topping

If you love a really good homemade cheesecake like you get at fancy restaurants, you’ve come to the right place. This recipe is simple enough to make at home but rich enough to make you feel like you’ve spent a fortune for a slice of it! 

Is it Hard to Bake a Cheesecake?

Today a friend gifted me with blackberries. Gallons and gallons of fresh blackberries. I’ve spent several hours washing, flash freezing, and bagging them to place in the freezer for later use. 

With all of those berries in mind I went on a search for blackberry desserts. I’ve already got quite a few. I’ve got a Yummy Blackberry Cobbler, for instance. 

I’ve also got a recipe for a beautiful Blackberry Pie with an adorable decorative crust. (I love that one!) 

One thing I don’t have on this blog, until now, anyway, is a good cheesecake recipe. Oh, I’ve got a no-bake cheesecake, but a luscious baked one? 

Nope. I haven’t had a good one to recommend. 

The Perfect Cheesecake Recipe

So, I did a lot of scouring on the web, looking over lots and lots of recipes until I landed on one that seemed doable at Confessions of a Baking Queen. (Don’t you love that name?) In fact, she has a lot of cheesecake recipes on her site, so I might have to try some of the others, as well! 

There are any number of “easy” recipes out there. (And let’s face it, easiest is usually better.) But, my one and only attempt at cheesecake ended with a dud and I think that’s because I opted for easy. 

In the end, I stumbled across a recipe that seemed just right—not the simplest, but not the most complicated, either. It called for several ingredients that I happened to have on hand—cream cheese, sour cream, sugar, eggs, and graham cracker crumbs. 

What Kind of Pan Do I Use for my Cheesecake? 

This was the one thing I did not have. I was 100% sure I owned a springform pan, but when it came time to find it to make this cheesecake, it was nowhere to be found. (Anyone want to buy me one for Christmas?) 

I thought about using a traditional cake pan, but there’s a reason you use a springform pan. These cakes have to “release” and a springform pan “gives way” to let the cake out once it has cooled. 

I didn’t have a springform pan but I did have one pan on hand that does offer a similar release—a tube pan. So, with much fear and trembling, I reached for that one. 

More about that later one. Let’s talk about the process of how a cheesecake is baked. 

What is a Water Bath? 

Some of the recipes I found online called for a water bath; others did not. I don’t recall using a water bath the last time I baked a homemade cheesecake. Maybe that’s why it didn’t work out as well. 

Basically speaking, a water bath is a pan of water that you set your cheesecake in while it’s baking. This water bath serves an important purpose—it acts as a buffer so that your cheesecake bakes evenly. 

According to an article titled How to Make A Water Bath for Cheesecake: the water bath also serves other purposes: This is the number one key to perfectly smooth, luscious, and creamy cheesecake that bakes evenly and without cracks.

Homemade Cheesecakes Don’t Have to be Complicated

If you try to bake your cake without the water bath it’s likely you’ll end up with charred edges and a gooey middle. You’ll also have cracks (splits in the top). That will never do! So, use the water bath approach. 

The recipe that I settled on (which I found at Confessions of a Baking Queen) called for a water bath, also known as a Bain Marie. (Can you tell I’ve been watching The Great British Bake Off?) 

She had an interesting suggestion, however…one that other websites did not: place the springform pan in another slightly larger cake pan before placing in the water bath. That way, you don’t run the risk of any water getting in the cheesecake as it bakes. (Some recipes called for covering the springform pan in foil. I was happy to skip that step.) 

Enough about the process. Let’s take a peek at the ingredients. 

Ingredients for Classic Homemade Cheesecake

These are basic simple ingredients you’ll find at any grocery store. Don’t worry that I haven’t listed the measurements here. You’ll find them in the recipe card at the bottom of this post. Here’s a quick peek at what you’ll need. 

FOR THE CRUST: 

• graham cracker crumbs
• melted butter
• granulated sugar

FOR THE FILLING:

• room temperature cream cheese
• granulated sugar
• heavy whipping cream
• sour cream
• vanilla extract
• whole eggs (room temperature)
• egg yolks (room temperature)

FOR THE TOPPING:

• fresh or frozen blackberries
• lemon zest
• lemon juice
• cornstarch

ADDITIONAL ADORNMENT:

• heavy whipping cream
• powdered sugar
• vanilla extract
• fresh blackberries

How to Make Homemade Cheesecake

This cheesecake might look complicated but it’s actually really simple! That said, it’s a process that takes several hours. (Don’t expect to make and eat the cheesecake on the same evening.)

Start by preheating your oven to 325 degrees Fahrenheit. Make sure your rack is in the center of the oven. 

Spray a 9″ springform pan with nonstick baking spray and set aside. 

MAKE THE CRUST: 

Combine melted butter, graham cracker crumbs and sugar in a small bowl and mix with a fork until it comes together. 

Dump crust mixture into prepared pan. 

Using the bottom of a cup, press down the crumbs. You’ll want to make sure the bottom of the pan is completely covered. Take the crumbs up the side of the pan by at least an inch or so.

Place in preheated oven and bake for 10 minutes. 

Remove from oven and cool. 

MAKE THE CHEESECAKE FILLING:

While your crust is baking, make your filling. This is a much simpler process than you might think. 

Place softened cream cheese in a large mixing bowl. You can use the bowl of a stand mixer (as I did) or place in a large bowl and use an electric mixer.  If you opt for a stand mixer, use the paddle attachment, not the whisk. You will want to mix this until it’s light, fluffy, and completely lump free. (I left my stand mixer running 2-3 minutes.) 

Add the granulated sugar and whip until fully incorporated. 

Now it’s time to add the whipping cream and sour cream. Be sure to lower the speed on your mixer before adding them or you’ll make a mess. (Ask me how I know.) 

Add your vanilla extract. Now it’s time to add the eggs, one at a time. Add the remaining egg yolks, as well. 

Mix well, but don’t over-mix. 

Pour the cream cheese filling mixture onto the baked crust. 

Place the springform pan into a slightly larger pan. 

Place that pan inside of a larger baking dish which is half filled with hot water. You can use any pan or dish you like for this as long as the water and pans all fit together nicely. 

Place all pans in the oven. 

Bake for 60 – 70 minutes at 325 degrees. When you pull it from the oven the center will still be a bit jiggly. (I left mine in for the full 70 minutes.)

Now comes the interesting part: Turn off the oven, but leave all three pans in place for a full hour to cool. 

After the hour is up, remove the springform pan from the water bath. Set on a wire rack to cool for an additional hour. (Now you see why you can’t expect to serve this cake on the same day you bake it!) 

It’s time to refrigerate. You’ll need to cover the cheesecake pan with plastic wrap and place in the fridge overnight. 

MAKE THE TOPPING:

You can make the topping any time you like but it needs to be refrigerated a couple of hours before you use it. 

Place blackberries, sugar, and lemon zest in a medium saucepan over medium-low heat. In a separate small bowl mix together cornstarch and lemon juice. Pour over the blackberry mixture and cook for five minutes. 

You don’t want the berries to break down completely, so don’t over-stir. 

Place in a heat-proof container and store in fridge. 

ASSEMBLE THE CAKE:

Use a spatula to loosen the cake from the pan. Transfer to a serving place and add the topping. 

Decorate with whipped cream (swirled on with a Wilton 1M tip) and decorate with extra berries. 

Slice and serve! (Be prepared to swoon!)

To store this cheesecake, keep refrigerated and tightly covered in an airtight container. You don’t want any air to get to the cheesecake. Cheesecake will only stay fresh for 3 – 4 days, so enjoy it quickly!

What to Expect from this Cheesecake

Like I said, I didn’t allow myself to get my hopes up, in part because of the pan debacle. After my cake baked I did a bit more research on the springform pan thing. Turns out, you can use a regular cake pan. In fact, I might’ve had an easier time with a regular pan.

I was tickled pink to see that my cheesecake didn’t have any cracks. (Go water bath!) In spite of using the wrong pan, the cake baked up beautifully.

And. . .wow! Talk about a creamy texture! I absolutely loved the whole cheesecake experience. This is a rich, luscious cake, filled with flavor and texture. (Honestly? The texture of the cheesecake was exactly what I’d hoped for!)

I want to pause to thank my friend Janet for the blackberries. The topping made from fresh berries was absolutely perfect! Now I just have to think of a dozen or so other sweet treats to bake with the rest of those frozen berries. (Ha!)

Variations on this Cheesecake

Cheesecake has always been one of my favorite desserts and now I can make my own! Here are some ways I might dress it up next time.

Pecan Pie Cheesecake: Cook the following ingredients together to add as a topping on this cheesecake in place of the blackberry topping:

• 1/4 cup butter
• 1/2 cup light brown sugar
• 1/2 cup heavy cream
• 1 3/4 cups chopped pecans
• pinch of salt

Strawberry Puree: swirl into the top of the cheesecake batter before baking. Top with fresh strawberries and swirls of whipped cream.

Chocolate Peanut Butter: Top with hot fudge and chopped Reese’s.

Snickers: Cover with caramel sauce and chopped Snickers candy bars.

Oreo: Use an Oreo crust and top with crushed Oreos and hot fudge.

Key Lime: Add key lime zest and juice directly to the cheesecake batter. Garnish with dollops of whipped cream and key lime slices. 

White Chocolate Raspberry: Swirl raspberry jam into the top of the batter before baking. Add white chocolate curls to garnish, as well as fresh raspberries. 

Questions People are Asking about Homemade Cheesecake: 

Can I skip the water bath? 

You can, but the outcome might not be as good. As I mentioned above, you’ll likely end up with cracks in your crust or a gooey middle.

What other cookies can I use for the cheesecake crust? 

Here are a few that I recommend:

• Oreos (crushed)
• Nilla wafers (crushed)
• Biscoff Cookies (crushed)
• Shortbread Cookies
• Golden Oreos
• Nutter Butters
• Lemon Cookies

What’s the secret to a perfect cheesecake? 

Here are a few recommendations to end up with a light, luscious, creamy cheesecake:

• Use only room temperature cream cheese.
• Don’t skip the water bath.
• Leave the oven door closed throughout.
• Add a tablespoon or two of flour to your batter to firm things up.
• Be careful not to over-mix your batter.
• Make sure you own a springform pan before attempting this cake. (Note to self.)

Is an unbaked cheesecake recipe just as good as baked? 

I love both, but there’s something pretty special about a traditional baked NY style cheesecake. You’ll feel like you’re sitting in the Big Apple at a fancy restaurant! I will admit that I’ve always said, “Aw, the no-bake ones are just as good. But in my heart I knew it wasn’t true. Now that I see how easy it is to make a truly good one, I’m going to make more. . .and more. . .and more!)

What happens if I over-beat my batter? 

You’ll end up with cracks and splits in your cake. 

Why do I have to cool down my cheesecake before refrigerating?

If you put it into the fridge warm condensation will form and the cheesecake will become soggy. A gradual slowing process (first in the oven and then on a wire rack) will ensure that the internal and external temperature of the cheesecake is consistent. This is what you want before you refrigerate it.

What can I use in place of cream cheese in cheesecake? 

• Cottage cheese (creamed)
• Yogurt (Greek is recommended)
• Mascarpone Cheese
• Ricotta
• Neufchatel

The taste will be altered with these changes, of course. 

Can I make my own graham cracker crumbs?

Yes, place a dozen graham crackers in a large ziplock bag and crush with a rolling pin. You can use a food processor if you choose, but it’s very satisfying to smash them by hand. (Talk about taking out aggression!)

How would I make a no bake blackberry cheesecake?

Use my No Bake Cherry Cheesecake Pie recipe but skip the cherries and add blackberry topping in place of the cherries.

Are there safety concerns with cheesecake?

It’s important to keep cheesecake refrigerated so that it doesn’t become contaminated. To learn more, check out this article from the Food Network.

Other Cream-Cheese Inspired Recipes from Out of the Box Baking

Strawberry Cheesecake Scones: 

If you love the idea of strawberry cheesecake but you’re also a scone lover, this is the recipe for you. Best of all, this recipe starts with a simple white cake mix!

No Bake Cherry Cheesecake Pie

This luscious No Bake Cherry Cheesecake Pie is one of the tastiest–and easiest–things I’ve ever made! You’re going to love the combination of sweet and tart, creamy and crunch. Best of all, you won’t have to bake a thing!

Easy Cheesecake Mousse: 

This decadent, yet easy cheesecake mousse is incredibly versatile. It can be used as a filling in trifles, cupcakes, or even in a graham cracker pie crust, topped with luscious whipped cream. But, guess what? It’s also terrific as a cake frosting. And (gasp!) You can even eat it all alone, just as you would eat a bowl of pudding. It’s especially perfect as a filling in layered and tiered cakes. Yum!

That’s it for this post, friends. Thanks for stopping by! Here’s one last glimpse of this delicious recipe!

P.S. I bought a set of three springform pans so I’m fully prepared for next time!

See this recipe at

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About the Author

Janice Thompson is an author, baker and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.