Heavenly Blackberry Raspberry Cream Cheese Cheesecake

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This Blackberry Raspberry Heaven Cheesecake is a stunning dessert, with its creamy filling swirled with the vibrant hues of fresh blackberries and raspberries. The slightly tart berry swirl contrasts perfectly with the smooth, rich cheesecake, making each bite a delicious experience.

  1. Ingredients:
    For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, melted
    For the Cheesecake Filling:
    • 3 (8 oz) packages cream cheese, softened
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • 1 cup sour cream
    • 1/4 cup heavy cream
    • 1/4 cup all-purpose flour
    For the Blackberry Raspberry Swirl:
    • 1/2 cup fresh blackberries
    • 1/2 cup fresh raspberries
    • 1/4 cup granulated sugar
    • 1 tablespoon water
    • 1 teaspoon lemon juice
    Directions:
    1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
    2. In a medium bowl, mix the graham cracker crumbs and sugar together. Add the melted butter and stir until the crumbs are coated. Press the mixture into the bottom of the prepared pan to form a firm crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
    3. In a saucepan, combine the blackberries, raspberries, sugar, water, and lemon juice. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens (about 5-7 minutes). Remove from heat and set aside to cool.
    4. For the cheesecake filling, beat the softened cream cheese with the sugar and vanilla extract in a large mixing bowl until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the sour cream, heavy cream, and flour, and mix until the filling is smooth and lump-free.
    5. Pour the cheesecake filling over the prepared crust in the springform pan. Spoon small dollops of the blackberry raspberry mixture onto the top of the cheesecake filling. Use a skewer or knife to swirl the fruit mixture into the batter to create a marbled effect.
    6. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. Afterward, transfer the cheesecake to the refrigerator to chill for at least 4 hours, or overnight.
    7. Before serving, remove the cheesecake from the springform pan. Optionally, top with fresh berries or additional blackberry raspberry swirl for extra flavor and decoration.
    Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 4 hours 30 minutes (including chilling time)
    Kcal: 380 kcal per slice | Servings: 12 servings

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