Enjoy the fruit of summer with this recipe for Blackberry White Chocolate Cheesecake! Starting with a graham cracker crust, then a white chocolate cheesecake batter layered with blackberry preserves, and topped with sour cream, garnished with fresh blackberries and white chocolate shavings, then piped with butter cream frosting on the edges!

Do you have your PCB leak proof water bath pan protector?

The Perfect Cheesecake Bakeware Waterbath pan Protector - Chocolate with Springform
The PCB Silicone Water bath Pan Protector with 9 inch spring form bake pan.

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This image has the PCB pan protector with a springform pan nested inside, that is prepared with crust and cheesecake batter. It is ready for baking in a hot water bath!

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Happy Baking!!


Yield: (1) 9 inch cake

You’ll need:
9” springform pan
8 ½” parchment paper circle
3 Tb sugar
Pan coating spray
PCB Waterbath Pan Protector (if you have one on hand, otherwise wrap springform pan in foil.)

For the crust:
2 ½ cups of Graham Cracker Crumbs
¼ cup plus 2 TB melted unsalted butter

Ingredients for batter:
2 pounds of softened cream cheese
⅓ cup of sour cream
1 cup of sugar
¼ cup of flour
6 ounces melted white chocolate
1 tsp vanilla extract
5 eggs
1 cup of blackberry preserves– reserve 2 tablespoons for garnish on finished cake

For the presentation:
½ cup of sour cream
White frosting to pipe around the edges- optional
1 pint fresh blackberries
White chocolate curls (made with white chocolate bar heated in microwave for 10 seconds and shaved with a vegetable peeler)

First, preheat oven to 300°F. Prepare a 9-inch-diameter springform pan by spraying the inside ring with pan coating spray and coating with a little sugar. Tap out extra sugar and place a 8 ½ inch parchment paper circle in the bottom of the pan.

to make the crust – Mix the graham cracker crumbs and melted butter in a small bowl. Once combined, press into the bottom of the springform pan. Place the Springform pan into the PCB pan protector and set in a roasting pan that is at least 2 inches deep.

to make the filling – Using a stand mixer with paddle attachment, ( or hand mixer), beat cream cheese and sugar in large bowl until well blended. Beat in flour. Add sour cream, vanilla and white chocolate then mix well. Add eggs one at a time, beating just until blended after each addition. Do not over mix!

to assemble the cheesecake before baking –
Spoon 3 Tablespoons of blackberry preserves on top of crust. Pour 1/3 of cheesecake batter into crust. Spoon half of blackberry preserves onto the batter. Pour half of the remaining batter into crust. Spoon remaining preserves (except the 2 tablespoons for garnish). Pour remaining batter into pan.

next, place roasting pan with the prepared cheesecake into the center of oven. Fill the roasting pan as high as you can with very hot water. Bake cheesecake for 1 ½ or until set. When cheesecake is done baking, carefully remove the pan from the oven and transfer it to a rack to cool. Cool to room temperature, then cover and chill cake overnight, ( for 12 hours).

To serve the cake:
Remove the springform pan ring. Place a piece of plastic wrap over the cake and invert onto a plate. Remove the bottom and the parchment paper. Invert again but onto the actual serving plate. Spread the topping over top of cake and decorate for presentation (see below). Using a thin, long knife dipped in hot water and wiped clean, slice the cheesecake. Make sure to clean your knife in between each slice. Savor and ENJOY!

Tip: Once the cake is ready to unmold, there is a trick to an easy release from the side of pan. If you have a blowtorch that you use for Crème BrÛlée, simply warm the sides of the pan with your blowtorch. Unspring the buckle and it will simply fall off. Another option is to place the pan in a 400 degree oven for 10 min, to heat the sides up. A thin knife between the crust and the sides will also work, but the torch method works like a charm.

for the presentation
– ½ cup of sour cream
– White frosting to pipe around the edges- optional
– 1 pint fresh blackberries
– White chocolate curls (made with white chocolate bar heated in microwave for 10 seconds and shaved with a vegetable peeler)

for the presentation
– Spread the sour cream on top of the cheesecake.
– Pipe the white frosting or butter cream around the edges- if using.
– Dollop the blackberry preserves in the center of the cheesecake.
– Arrange the blackberries in two layers around the inside of the piped boarder.
– Pile the white chocolate curls in the center of the cake.

Learn the Truth about baking cheesecakes! Baking the perfect cheesecake is easier than you think! Chef of 30 years shares her secrets and tips! Grab your free e-book download today!

Learn the Truth about baking cheesecakes! Grab your free e-book download today!