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SWIRLED BLACKBERRY AND RASPBERRY CHEESECAKE

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Ingredients

3cups Graham crackers
9 tbsp Butter unsalted
1 cup Blackberries - fresh
1 cup Raspberries - fresh
2 tsp Vanilla extract
1 cup + 2 tsp Sugar
3 ea 8 oz pack Cream cheese - softened
1 tsp Vanilla extract
1/2 cup Sour Cream
3 ea Large Egg
To garnish Mint leaves

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SWIRLED BLACKBERRY AND RASPBERRY CHEESECAKE

Features:
    Cuisine:
    • Medium

    Directions

    This creamy classic blackberry and raspberry swirl cheesecake is a treat for the eyes as well as the tastebuds. Here we have used a traditional cracker crust instead of the bolder chocolate crust that Driscoll’s uses in their original.

    Adapted from Driscoll’s Blackberry and Raspberry Cheesecake recipe.

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    Steps

    1
    Done

    Preheat oven to 350°F. Combine graham cracker crumbs and melted butter in a medium bowl. Press into and up sides of a lightly greased 9-inch springform pan.

    2
    Done

    Bake for about 14 minutes or until firm. Let cool completely. Reduce the oven temperature to 300°F.

    3
    Done

    Purée 1/2 cup of the blackberries in a blender or food processor and strain to remove seeds. Discard seeds. You should end up with 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use.

    4
    Done

    Purée 1/2 cup the raspberries in a blender or food processor and again, strain to remove the seeds. Discard seeds. You should end up with 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use.

    5
    Done

    Mix cream cheese and remaining 1 cup sugar in bowl of a stand mixer fitted with the paddles on low speed until blended.

    6
    Done

    Add vanilla. Add eggs, 1 at a time, on low speed. Add sour cream and mix until blended. Spoon half of the batter into the cooled crust. Drop half blackberry purée mixture and half raspberry purée into batter, 1/2 teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Repeat with remaining batter and purées.?

    7
    Done

    Bake about 1 hour or until edges are just set and center jiggles slightly. Turn the oven off and allow to cool in oven for 1 hour with the oven door propped open.

    8
    Done

    Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight. To serve, make a pile of remaining blackberries and raspberries on top of cheesecake and garnish with mint leaves.

    Ian Cooks

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