This seasonal blackberry cheesecake practically bakes itself – rich, delicious and oh-so easy

The juicy seasonal fruits work wonderfully with the ginger crust and the vanilla-scented cream filling in this blackberry cheesecake recipe. You can use either fresh or frozen berries, too, making it easy to get ahead for a Labor Day menu if you can't get out foraging nearer the time.

Ingredients (serves 10 – 12)

• For the blackberry swirl:
  • 1 cup fresh or frozen blackberries (about 5 oz)
  • 2 tbsp granulated sugar
  • 1 tsp plus 1 level tbsp cornstarch, divided
• For the crust:
  • 7 oz (about 2 cups) ginger biscuits or gingersnap cookies, crushed
  • 5 tbsp unsalted butter, melted
  • Pinch of salt
• For the filling:
  • 1½ lb (24 oz) full-fat cream cheese, at room temperature
  • 1¼ cups sour cream
  • 1 cup granulated sugar
  • Finely grated zest of ½ lemon
  • 1 tsp pure vanilla bean paste or extract
  • 5 large eggs, at room temperature

Method

• Make the blackberry purée:
  • Put blackberries and sugar in a small saucepan with 1 tbsp water. Heat gently, stirring, for about 5 minutes until the berries soften and burst.
  • Purée the berries with a stick blender (we recommend the Braun Multiquick immersion hand blender from Amazon) or mash well with a fork, then return to the pan.
  • Mix 1 tbsp cornstarch with 1 tbsp water to make a slurry, and stir into the berries. Simmer for 1 minute until slightly thickened. Set aside to cool.
• Make the crust:
  • Pulse the cookies in a food processor (the Magimix Food Processor from Williams Sonoma is our top pick) to fine crumbs. Mix with melted butter and salt.
  • Press mixture evenly over the base and slightly up the sides of a 9-inch springform pan (this Nordicware springform pan on Amazon comes highly rated). Chill in the fridge for 15 minutes.
• Prepare the filling:
  • Preheat oven to 250°F (120°C).
  • In a large mixing bowl, beat the cream cheese until smooth. Using a wooden spoon, beat in the sour cream.
  • Add the remaining 1 tbsp cornstarch, sugar, lemon zest, and vanilla. Beat in the eggs one at a time, mixing just until combined and smooth.
• Assemble cheesecake:
  • Pour half the cream cheese mixture over the crust and dot with a few teaspoons of the blackberry purée.
  • Cover with the remaining cream cheese mixture and smooth the top. Drizzle remaining blackberry purée over the surface and run a skewer or thin knife through it to create a marbled effect.
• Bake:
  • Place the cheesecake on a baking sheet (this Good Cook nonstick baking sheet from Amazon will do the trick) and bake on the middle shelf for about 1½ hours, until set but slightly wobbly in the center.
  • Turn off the oven, crack the door open, and leave the cheesecake inside to cool slowly.
• Chill and serve:
  • Refrigerate for at least 4 hours or overnight. Run a knife around the edge before releasing from the pan.

Lots of blackberries to use up? Try this recipe for Martha Stewart's apple and blackberry cake for another tasty treat.