Step 1: Prepare the oven and pan

Preheat the oven to 325°F (163°C). Lightly coat a 9-inch springform pan with nonstick spray.

Because the cheesecake will bake in a water bath, wrap the outside of the springform pan securely with several layers of heavy-duty aluminum foil to help keep water from reaching the crust. For extra protection, place the wrapped pan inside a slightly larger, solid cake pan if you have one.

Step 2: Mix the crust

In a medium bowl, stir together the crushed graham crackers, melted butter, sugar, and salt.

Mix until the crumbs are evenly moistened and resemble wet sand.

Step 3: Press and bake the crust

Transfer the crumb mixture to the prepared springform pan. Use the flat bottom of a measuring cup or drinking glass to press it firmly and evenly across the base.

Bake for 8–10 minutes, until the crust looks lightly golden and smells toasted.

Remove it from the oven and let it cool completely while you prepare the filling. Keep the oven at 325°F (163°C).

Step 4: Heat water for the water bath

Bring a large pot or kettle of water to a boil. Set it aside carefully while you mix the filling.

You’ll pour the hot water into a roasting pan just before baking.

Step 5: Beat the cream cheese and sugar

Place the room-temperature cream cheese and granulated sugar in a large mixing bowl.

Using a stand mixer fitted with a paddle attachment or a hand mixer, beat on low speed until the mixture is smooth and the sugar is incorporated. Scrape down the sides and bottom of the bowl as needed.

Avoid whipping excessive air into the filling.

Step 6: Add the eggs

Add the eggs one at a time, mixing on low speed after each addition until just incorporated.

Scrape the bowl between additions so no pockets of cream cheese remain.

Step 7: Add the cream and lemon

Pour in the heavy cream and freshly squeezed lemon juice.

Mix on low speed just until the batter is smooth and evenly combined. Stop mixing once the ingredients are incorporated.

Step 8: Mash the blackberries

Place the blackberries in a small bowl and roughly mash them with a fork.

Leave a few small pieces intact for bursts of berry flavor.

Step 9: Create the blackberry swirls

Add the mashed blackberries to the cheesecake batter.

Fold them in gently with a spatula, using only a few broad strokes. The goal is a streaky filling, not a completely purple one.

This gentle folding gives the baked blackberry cheesecake its distinctive marbled appearance.

Step 10: Fill the pan

Pour the batter over the cooled graham cracker crust. Smooth the top lightly with a spatula without disturbing the berry swirls.

Set the springform pan inside a large roasting pan or deep baking dish.

Step 11: Add the water bath

Place the roasting pan on an oven rack, then carefully pour the hot water into the outer pan until it reaches approximately one-third to halfway up the sides of the cheesecake pan.

Take care not to splash water into the filling.

Step 12: Bake the cheesecake

Bake for 55–70 minutes.

The outer edges should look set, while the center should still have a gentle wobble when the pan is nudged. It should not look liquid or ripple across the surface.

Avoid opening the oven repeatedly, as sudden temperature changes can affect the cheesecake’s texture.

Step 13: Cool gradually

Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.

Then crack the oven door open and allow the cheesecake to cool gradually until it is closer to room temperature. Remove it from the water bath when safe to handle.

Do not leave the cheesecake unrefrigerated for more than 2 hours in total after baking.

Step 14: Chill thoroughly

Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, until completely firm.

For the neatest slices, release the springform ring only after the cheesecake is fully chilled.

Step 15: Slice and serve

Run a thin knife around the inside edge of the pan before releasing the ring, if needed.

Cut the Lemon Blackberry Cheesecake with a sharp knife, wiping the blade clean between slices. Serve chilled.