Swirled Blackberry and Raspberry Cheesecake
Equipment
- 1 9" Springform pan
Ingredients
- 3 cups Graham Cracker crumbs
- 9 tbsp Butter unsalted
- 1 cup Fresh blackberries
- 1 cup Raspberries – fresh
- 2 tsp Vanilla extract
- 1 cup Granulated sugar
- 2 tsp Granulated sugar
- 24 oz Cream cheese – softened
- 1 tsp Vanilla extract
- 1/2 cup Sour cream
- Mint – leaves picked
Instructions
- 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.
- Bake for about 14 minutes or until firm. Let cool completely. Reduce the oven temperature to 300°F.
- 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.
- 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.
- Mix cream cheese and remaining 1 cup sugar in bowl of a stand mixer fitted with the paddles on low speed until blended.
- 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 purée.
- 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.
- 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.
Notes
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.