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Simmer blackberries, sugar, and lemon juice in a small saucepan for 5–7 minutes until broken down. Strain through a fine mesh sieve to remove seeds. Cool completely.
Preheat oven to 425°F. Line an 8-inch springform pan with two overlapping sheets of parchment paper, letting the edges crinkle up above the rim — this is where the rustic look comes from.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently after each. Pour in heavy cream, vanilla, and salt. Sift in flour and mix until just combined. Don't overbeat — you don't want air bubbles.
Stir the cooled blackberry purée directly into the batter for that gorgeous purple color, or reserve some to swirl on top before baking.
Pour batter into prepared pan. Bake for 50–55 minutes, until the top is deeply caramelized and the center still jiggles like Jell-O. The dramatic burnt top is the goal.
Cool & Slice