Indulge in the delightful combination of blackberries and lemon with this creamy cheesecake. This recipe offers a refreshing twist on the classic dessert, perfect for any occasion. The tangy lemon pairs beautifully with the sweet and tart blackberries, creating a harmonious balance of flavors.
Some ingredients in this recipe might not be common in every household. Raw cashews need to be soaked overnight, so plan ahead. Coconut cream can usually be found in the baking or international aisle of your supermarket. Make sure to get maple syrup and not pancake syrup for the best flavor. Lastly, ensure you have a springform pan for the crust.
Ingredients For Blackberry Lemon Cheesecake
Blackberries: Fresh or frozen, these add a burst of flavor and color to the cheesecake.
Raw cashews: Soaked overnight, they provide a creamy base for the cheesecake filling.
Coconut cream: Adds richness and a subtle coconut flavor to the filling.
Maple syrup: A natural sweetener that complements the tartness of the lemon.
Lemon juice: Provides a tangy flavor that balances the sweetness.
Lemon zest: Enhances the lemon flavor with its aromatic oils.
Vanilla extract: Adds a warm, sweet undertone to the filling.
Graham cracker crumbs: Forms the base of the crust, adding a crunchy texture.
Coconut oil: Binds the graham cracker crumbs together for the crust.
Technique Tip for This Cheesecake Recipe
When blending the cashews for the cheesecake, make sure to blend them long enough to achieve a completely smooth and creamy texture. This can take several minutes depending on your blender's power. If the mixture is too thick, you can add a small amount of coconut cream to help it blend more easily. This ensures that your cheesecake filling is silky and free of any grainy texture.
Suggested Side Dishes
Alternative Ingredients
Blackberries - Substitute with blueberries: Blueberries provide a similar tartness and sweetness, making them a great alternative.
Raw cashews - Substitute with raw almonds: Raw almonds, when soaked, can achieve a similar creamy texture and nutty flavor.
Coconut cream - Substitute with cashew cream: Cashew cream offers a rich and creamy consistency, similar to coconut cream.
Maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good alternative.
Lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, suitable for this recipe.
Lemon zest - Substitute with orange zest: Orange zest offers a citrusy aroma and flavor, though slightly sweeter.
Vanilla extract - Substitute with almond extract: Almond extract provides a nutty and aromatic flavor, complementing the other ingredients.
Graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and slightly sweet flavor, making them a good substitute.
Melted coconut oil - Substitute with melted vegan butter: Vegan butter provides a similar fat content and richness, suitable for binding the crust.
Other Alternative Recipes Similar to This Cheesecake
How To Store / Freeze This Cheesecake
To keep your blackberry lemon cheesecake fresh and delightful, first ensure it has cooled completely after baking and chilling in the refrigerator for at least 4 hours.
Wrap the cheesecake tightly with plastic wrap, ensuring there are no gaps where air can enter. This helps maintain its creamy texture and prevents it from drying out.
For an added layer of protection, place the wrapped cheesecake in an airtight container. This will shield it from any strong odors in the fridge that could affect its flavor.
Store the cheesecake in the refrigerator for up to 5 days. The flavors of lemon zest and blackberries will meld beautifully over time, making each bite even more delicious.
If you plan to enjoy your cheesecake at a later date, freezing is a fantastic option. Begin by allowing the cheesecake to cool and chill as previously mentioned.
Slice the cheesecake into individual portions. This makes it easier to thaw only what you need, reducing waste and ensuring each piece remains as fresh as possible.
Wrap each slice in plastic wrap, followed by a layer of aluminum foil. This double wrapping prevents freezer burn and preserves the cheesecake's rich, creamy texture.
Place the wrapped slices in a freezer-safe bag or container. Label it with the date to keep track of its storage time.
The cheesecake can be frozen for up to 2 months. When you're ready to indulge, transfer a slice to the refrigerator and let it thaw overnight. This slow thawing process helps maintain its delightful consistency and flavor.
For a quick thaw, you can leave a slice at room temperature for about 30 minutes to an hour. However, be mindful not to leave it out for too long to avoid any texture changes.
Once thawed, top with fresh blackberries just before serving to enhance its vibrant, fruity appeal.
How To Reheat Leftovers
- Allow the blackberry lemon cheesecake to come to room temperature for about 15-20 minutes. This helps in even reheating.
- Preheat your oven to 275°F (135°C). Place the cheesecake on a baking sheet and cover it loosely with aluminum foil to prevent the top from drying out. Heat for about 15-20 minutes or until warmed through.
- If you prefer using a microwave, place a slice of the cheesecake on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals until it reaches your desired warmth.
- For a more gourmet touch, consider using a water bath. Place the cheesecake in a heatproof dish and set it in a larger pan filled with hot water. Cover the dish with foil and heat in a 275°F (135°C) oven for about 20-25 minutes.
- If you have an air fryer, set it to 275°F (135°C) and place the cheesecake inside for about 10 minutes. This method helps maintain the crust's texture while warming the filling evenly.
- To retain the blackberries' freshness, add them after reheating the cheesecake. This ensures they remain vibrant and juicy.
Best Tools for This Recipe
Oven: Used to bake the cheesecake at the specified temperature.
Springform pan: Essential for forming the crust and holding the cheesecake mixture.
Blender: Blends the soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth.
Mixing bowl: Used to mix the graham cracker crumbs and melted coconut oil.
Spatula: Helps to press the crust mixture into the springform pan and to scrape down the sides of the blender.
Measuring cups: Ensures accurate measurement of ingredients like blackberries, cashews, coconut cream, and graham cracker crumbs.
Measuring spoons: Used for precise measurement of smaller ingredients like lemon zest, vanilla extract, and melted coconut oil.
Refrigerator: Cools the cheesecake after baking to set it properly.
Zester: Extracts the zest from the lemon for added flavor.
Knife: Used to cut the lemon for juicing.
Juicer: Extracts juice from the lemon efficiently.
Cooling rack: Allows the cheesecake to cool evenly after baking.
Serving plate: Used to present the cheesecake once it is ready to be served.
How to Save Time on This Cheesecake Recipe
Prepare ingredients in advance: Soak the cashews overnight and measure out all other ingredients the day before.
Use a food processor: Blend the cashew mixture quickly and smoothly with a food processor instead of a blender.
Pre-bake the crust: Bake the graham cracker crust for 10 minutes before adding the filling to save time on setting.
Quick chill: Place the cheesecake in the freezer for 1 hour instead of refrigerating for 4 hours to speed up the chilling process.
Blackberry Lemon Cheesecake
Ingredients
Main Ingredients
- 2 cups blackberries
- 1 cup raw cashews (soaked overnight)
- ½ cup coconut cream
- ¼ cup maple syrup
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups graham cracker crumbs
- ¼ cup melted coconut oil
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs and melted coconut oil. Press into a springform pan to form the crust.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the mixture over the crust.
- Bake for 60 minutes. Let it cool, then refrigerate for at least 4 hours.
- Top with blackberries before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Cheesecake
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