Description
A delightful recipe for Blackberry Swirl Cheesecake that combines creamy cheesecake with a tangy blackberry swirl.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh blackberries
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 cup granulated sugar and vanilla extract, mixing until well incorporated.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Stir in the sour cream until fully combined.
- In a small saucepan over medium heat, combine the blackberries, powdered sugar, and lemon juice. Cook for about 5 minutes, stirring gently until the blackberries break down and the mixture thickens slightly. Remove from heat and let cool slightly.
- Pour half of the cheesecake batter into the prepared crust. Spoon half of the blackberry mixture over the batter, then use a knife or skewer to swirl it gently. Pour the remaining cheesecake batter on top, followed by the remaining blackberry mixture. Swirl again gently to create a marbled effect.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- For a richer flavor, consider adding a teaspoon of almond extract to the cheesecake batter.
- You can also substitute the blackberries with raspberries or strawberries for a different fruit twist.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg