Ingredients
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3cups Graham crackers
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9 tbsp Butter unsalted
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1 cup Blackberries - fresh
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1 cup Raspberries - fresh
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2 tsp Vanilla extract
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1 cup + 2 tsp Sugar
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3 ea 8 oz pack Cream cheese - softened
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1 tsp Vanilla extract
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1/2 cup Sour Cream
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3 ea Large Egg
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To garnish Mint leaves
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.
Bookmark MeSteps
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1
Done
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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. |
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2
Done
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Bake for about 14 minutes or until firm. Let cool completely. Reduce the oven temperature to 300°F. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Mix cream cheese and remaining 1 cup sugar in bowl of a stand mixer fitted with the paddles on low speed until blended. |
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6
Done
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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.? |
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7
Done
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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. |
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8
Done
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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. |
