Mayte Rueda

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Baked Blackberry Cheesecake

20 mins
1h 25 mins
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This summer cheesecake recipe is the seasonal dessert that you cannot miss. Known as New York cheesecake, this type of cheesecake is baked in a double boiler and has a very creamy texture, as well as a delicate flavor. The blackberry, for its part, gives it an acid contrast and has become a classic favorite in easy baking.
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10 portions
  • 1 1/2 cups honey cookie, ground, for the base
  • 3/4 cups butter, melted, for the base
  • 3 cups cream cheese, for the cheesecake
  • 1 1/2 cups sugar, for the cheesecake
  • 3 eggs, for the cheesecake
  • 1 1/2 cups sour cream, for the cheesecake
  • 1 teaspoon vanilla extract, for the cheesecake
  • 1 cup blackberry, fresh, for the cheesecake
  • 1 cup blackberry, frozen, for compote
  • 1/4 cups lemon juice, for the compote
  • 1 cup sugar, for the compote
  • enough whipped cream, to decorate


For the base of the cheesecake, mix the ground cookies with the melted butter; With this mixture, make a base in the mold and bake at 180 ° C for 10 minutes. Reserve and let cool.
For the cheesecake, beat the cream cheese with the sugar for 2 minutes, the cheese should be at room temperature so it can be beaten more easily. Add the egg pieces little by little, one by one, until they are completely incorporated; Add the cream and vanilla, and continue beating for 2 more minutes. Reserve in refrigeration.
To assemble the cheesecake, on the base that you baked, pour the cheese mixture to fill the mold (25 cm in diameter) three-quarters high, distribute the fresh blackberries on top and bake in a bain-marie (uncovered) at 180 ° C, for 1 hour. Let it sit at room temperature for two hours and then refrigerate.
For the blackberry compote, heat a pot over medium heat and cook the frozen blackberries with the lemon juice and sugar, until obtaining a smooth paste (about 15 minutes); it is important that you move constantly. Remove from heat and allow to cool to room temperature.
Decorate the cheesecake with the blackberry compote and whipped cream on the edges.


Garnish with compote and whipped cream. Serve cold.


It is better if you make the cheesecake a day in advance, since it has to be perfectly cold before consuming.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Nanci Poblano
01/10/2020 18:02:20
Cual es la crema acida?
Karla Escalona
28/09/2020 23:06:33
En gramos cuanto es de queso?
Zazy Martinez
28/08/2020 23:50:11
Riquísimo el cheesecake

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