What is the difference between New York cheesecake and classic cheesecake?

New York cheesecake is known for its dense, rich texture due to the addition of heavy cream or sour cream in the filling. It’s often baked at a higher temperature and sometimes includes a water bath for even cooking.

Is cheesecake better baked or not baked?

It depends on your preference! Baked cheesecakes, like the one in this recipe, have a denser, creamier texture and a deeper flavor. They also allow for a wider range of customizations, like swirling in fruit puree or adding a crust.

What are the three types of cheesecake?

The three main types of cheesecake are: New York Cheesecake : Dense and rich, made with cream cheese and heavy cream or sour cream. Classic Cheesecake : Creamy and light, with a simple cream cheese filling. No-Bake Cheesecake : Light and airy, set in the fridge without baking. Other variations include Japanese cheesecake (fluffy and soufflé-like) and ricotta cheesecake (popular in Italian cuisine).

What is the thickening agent in cheesecake?

The primary thickening agent in most baked cheesecakes is eggs, which provide structure and help the filling set during baking. In no-bake cheesecakes, common thickening agents include gelatin, cream, or a combination of whipped cream and cream cheese to create a firm yet creamy texture.

Blackberry Cheesecake Recipe

Description

A luscious blackberry cheesecake recipe with a buttery graham cracker crust, creamy filling, and vibrant blackberry swirl. Perfect for any occasion!

Ingredients

Scale

For the Crust:

2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the Filling:

24 oz cream cheese (room temperature)
1 cup granulated sugar
3 large eggs
1 cup sour cream or heavy cream
1 teaspoon vanilla extract
Zest of 1 lemon (optional)

For the Blackberry Puree:

2 cups fresh or frozen blackberries
½ cup granulated sugar
1 tablespoon lemon juice

For the Topping:

1 cup heavy cream (for whipped cream)
2 tablespoons powdered sugar
Fresh blackberries for garnish

Instructions

Prepare the Blackberry Puree:
- Combine blackberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 10–12 minutes, then strain through a fine mesh sieve to remove seeds. Set aside to cool.
Make the Crust:
- Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into a springform pan and bake for 10 minutes. Let cool.
Mix the Filling:
- Beat cream cheese until smooth. Add sugar, vanilla extract, and lemon zest. Mix in eggs one at a time, then fold in sour cream.
Assemble the Cheesecake:
- Pour half the filling into the crust. Add dollops of blackberry puree and swirl. Repeat with remaining filling and puree.
Bake the Cheesecake:
- Wrap the pan in foil, place in a water bath, and bake at 325°F (163°C) for 60–70 minutes. Cool in the oven with the door ajar for an hour.
Chill and Top:
- Refrigerate the cheesecake overnight. Before serving, top with whipped cream, fresh blackberries, and a drizzle of leftover puree.

Notes

Use room temperature ingredients for a smooth filling.
Avoid overmixing the batter to prevent cracks.
Store leftovers in the fridge for up to 4 days or freeze for up to a month.

Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 28 g
Sodium: 260 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 125 mg

Keywords: blackberry cheesecake recipe, creamy cheesecake, fresh blackberry dessert