Creamy Blackberry Swirl Cheesecake

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This Blackberry Cheesecake is a stunning dessert that combines the richness of a creamy cheesecake with the vibrant sweetness of fresh blackberries. The beautiful swirl of blackberry sauce running through the creamy filling not only enhances the flavor but adds a visually striking touch that will impress anyone at your dinner table.

  1. Ingredients:
    For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

For the cheesecake filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 tablespoon all-purpose flour

For the blackberry swirl:

  • 1 1/2 cups fresh blackberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract

Directions:

  1. Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture is well combined and resembles wet sand.
  2. Press the crumb mixture into the bottom of a 9-inch springform pan, pressing it down evenly. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
  3. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract, sour cream, eggs, and flour, and beat until well combined.
  4. Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
  5. Prepare the blackberry swirl: In a small saucepan, combine the blackberries, sugar, lemon juice, and vanilla extract. Cook over medium heat, mashing the blackberries with a fork or potato masher, until the mixture thickens slightly (about 5-7 minutes).
  6. Remove from heat and allow the blackberry sauce to cool for a few minutes. Once cooled, drizzle spoonfuls of the blackberry sauce over the cheesecake batter and use a knife to swirl the sauce into the filling for a marbled effect.
  7. Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  8. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.
  9. Before serving, top with extra fresh blackberries and drizzle with any remaining blackberry sauce.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutes (plus chill time)
Kcal: 350 kcal | Servings: 12 servings

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