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Indulge in the perfect marriage of creamy cheesecake and sweet-tart blackberry pie filling with this Blackberry Cheesecake Pie. This could also be called blackberry cream cheese pie. A buttery, flakey homemade crust cradles the luscious layers, creating a dessert that’s as beautiful as it is delicious. Whether you’re celebrating a special occasion or simply treating yourself, this pie is sure to impress. Make sure to enjoy with a scoop of vanilla ice cream.
The Chemistry of Blackberry Cheesecake Pie
In this blackberry cheesecake recipe, the chemistry is all about balance and texture. The crust’s flakiness comes from the cold butter, which creates pockets of steam as it bakes. The cornstarch in the blackberry filling acts as a thickener, ensuring a perfectly set filling without being too runny. The combination of cream cheese, sour cream, and heavy cream in the cheesecake filling provides a rich, creamy texture that’s lightened by the whipping process.
What is in Blackberry Cheesecake Pie?
All-Purpose Flour
Provides the structure for the crust.
Unsalted Butter
Adds richness and helps create a flaky texture.
Fine Sea Salt
Enhances the flavors.
Granulated Sugar
Adds a touch of sweetness.
Ice Water
Keeps the dough cold, which is crucial for flakiness.
Milk
Used for the egg wash to create a golden-brown crust.
Egg Whites
Used for the egg wash to create a golden-brown crust.
Blackberries
These fresh berries are the star of the filling and provide a sweet-tart flavor.
Cornstarch
Thickens the filling.
Granulated Sugar
Sweetens the filling.
Lemon Juice
It adds brightness and enhances the berry flavor.
Water
Helps dissolve the cornstarch
Cream Cheese
Full fat cream cheese is the base of the cheesecake and provides a rich, creamy texture.
Granulated Sugar
Sweetens the cheesecake.
Vanilla Extract
Adds depth of flavor.
Sour Cream
Adds richness and lightness to the filling.
Whipping Cream
Adds richness and lightness to the filling.
Egg
Binds the ingredients together.
Lemon Juice
Adds a slight tang and enhances the flavors.
How do you make blackberry cheesecake?
Crust
- Prepare the crust dough. Mix the flour, sugar, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together.
- Chill the pie dough. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough. On the lightly floured surface, roll out one disc of dough and fit it into a greased die dish.
Blackberry Filling
- Cook the filling. Combine the fresh blackberries, cornstarch, sugar, lemon juice, water, and a pinch of salt in a medium saucepan. Cook over medium heat, mashing the berries as they cook, until the mixture thickens. Remove from heat and let cool.
Cheesecake Filling
- Mix the cheesecake filling. Combine the cream cheese, sugar, vanilla extract, sour cream, heavy cream, egg, and lemon juice in a medium bowl. Use an electric mixer to beat until smooth and creamy.
Assemble and Bake
- Preheat the oven to 400 degrees
- Assemble the pie. Pour the cream cheese filling into the prepared crust, followed by the cooled blackberry topping.
- Top the pie. Roll out the second disc of dough and place it over the filling. Crimp the edges to seal and cut a few slits in the top crust for ventilation.
- Egg wash. Whisk together the egg white and milk, then brush over the top of the crust.
- Bake blackberry cheesecake. Place the pie on a baking sheet and bake for 30 minutes.
- Reduce heat. Cover the pie with aluminum foil, reduce the oven temperature to 375 degrees, and bake for an additional 30 minutes.
- Cool and chill. Remove the pie from the oven and let it cool for about an hour on a wire rack. Then, cover and refrigerate for at least 4 hours before serving.
Storage Tips
This blackberry cheesecake pie can be stored in the refrigerator for up to 5 days. Make sure it’s covered well with plastic wrap or aluminum foil to maintain freshness.
Freezing Instructions
You can freeze the pie either baked or unbaked. To freeze a baked pie, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. To thaw, place it in the refrigerator overnight and warm it in the oven before serving. For an unbaked pie, assemble it as directed, wrap it well, and freeze for up to 6 months. Bake directly from frozen, adding an extra 10-15 minutes to baking time.
Making Ahead
This pie is perfect for making ahead of time. You can prepare the crust and fillings a day in advance, keeping them separate in the refrigerator until you’re ready to assemble and bake. This can save you time and make the process smoother.
Recommended Products
Why make blackberry cheesecake pie?
This blackberry cheesecake pie is a delightful combination of flavors and textures, perfect for any time of year. Whether you’re a seasoned baker or a kitchen novice, this recipe will surely become a favorite.
This recipe combines the best of both worlds: the rich, creamy texture of cheesecake and the fruity brightness of blackberry pie. The homemade crust adds an extra layer of comfort and craftsmanship, making this pie a treat and an experience.
I’ve always believed that the best recipes tell a story. This pie, with its layers of flavor and texture, reminds me of summer afternoons spent picking fresh blackberries and the warmth of a homemade treat shared with loved ones. It’s a recipe that brings comfort and joy, perfect for any gathering.
FAQs
How do you prevent the crust from becoming soggy?
To prevent a soggy crust, ensure your fillings are not overly liquid. Cooling the blackberry filling before adding it to the pie helps, as does baking the pie on a preheated baking sheet to ensure even heat distribution.
Can I use frozen blackberries for the filling?
Yes, you can use frozen blackberries. Just make sure to thaw and drain them well to avoid excess moisture, which can make the filling runny.
How do you achieve a smooth cheesecake filling?
Ensure all your cheesecake ingredients are at room temperature before mixing. This helps them combine more smoothly, reducing the risk of a lumpy cheesecake filling.
Why is it important to chill the pie before serving?
Chilling allows the flavors to meld and the filling to set properly, giving you clean slices and a better overall texture.
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Blackberry Cheesecake Pie
Ingredients
Crust
- 2 1/2 cups all-purpose Flour
- 1 cup unsalted Butter
- 1 tsp fine sea salt
- 1 tsp granulated sugar
- 8 tbsp ice water
- 1 tsp milk
- 1 egg white
Blackberry Filling
- 2 cups blackberries
- 2 tbsp cornstarch
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 1/4 cup water
- pinch of salt
Cheesecake Filling
- 8 ounce cream cheese
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup whipping cream
- 1 egg
- 1/2 tsp lemon juice
Instructions
Crust
- Mix flour, sugar, salt in a bowl. Cut in cold butter. Break up butter and slowly add cold water. Divide into two discs, wrap in plastic wrap, and place in fridge for 30 minutes.
Blackberry Filling
- Combine all the ingredients for the blackberry filling in a medium saucepan. Stir and turn the heat up to medium-high.
- As the berries cook, squish them with a potato masher. Stir and allow the mixture to come to a simmer. Once thickened, remove from the heat.
Cheesecake
- In a medium-sized mixing bowl, combine all the ingredients for the cheesecake. Make sure they are all at room temperature so they mix easily. With an electric hand mixer, whisk the ingredients until smooth.
Assemble
- Preheat the oven to 400 degrees
- Roll one disc of pie dough out and press it into a greased pie dish
- Pour the cheesecake filling and then the blackberry filling on top of the cheesecake batter.
- Roll the second dough disc out and place it on top of the pie. Pinch and design the outer edge of the crust.
- Cut a ventilation hole in the center of the pie, I typically do an X.
- Take the egg white and milk, whisk them together, then brush the pie with the egg wash using a pastry brush.
- Place the pie in the oven and bake for 30 minutes
- Place a piece of tinfoil on top of the pie and turn the oven down to 375. Bake for an additional 30 minutes
- Remove from the oven and allow it to cool for about an hour.
- Cover and place the pie in the fridge for at least 4 hours to chill before serving.
Nutrition
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