Blackberry Swirl Cheesecake (Printable Version)
# What You'll Need:
→ Blackberry Swirl
01 -
2 tablespoons granulated sugar
02 -
340 grams fresh blackberries
→ Crust
03 -
1/8 teaspoon salt
04 -
3 tablespoons granulated sugar
05 -
1/2 teaspoon ground cinnamon (optional)
06 -
85 grams unsalted butter, melted
07 -
125 grams graham cracker crumbs
→ Cheesecake Filling
08 -
3 large eggs
09 -
1/8 teaspoon salt
10 -
Finely grated zest from 1 lemon
11 -
1 teaspoon vanilla extract
12 -
240 grams full-fat sour cream
13 -
200 grams granulated sugar
14 -
675 grams full-fat cream cheese, softened
→ Topping
15 -
Fresh blackberries for the top
16 -
1 teaspoon vanilla extract
17 -
40 grams powdered sugar
18 -
180 millilitres cold heavy cream
# How to Make It:
01 -
Spread or pipe whipped cream around the cheesecake’s edge. Toss a few fresh blackberries on top. Slice it up. Pop any extras in the fridge covered and enjoy within four days, or freeze for up to a month.
02 -
Stick a mixing bowl and beaters in the fridge for around 20 minutes first. Beat cold heavy cream until it starts to thicken, toss in powdered sugar, add vanilla, then keep beating until stiff peaks show up.
03 -
Once it cools, lightly cover it with plastic wrap and let it rest in the fridge for at least eight hours or overnight until fully set.
04 -
Put the springform pan on a baking sheet with an edge and slide into your hot oven for 55–65 minutes. The center should barely move if you tap the pan. Take it out and let it cool off on your counter.
05 -
Pour half your filling into the chilled crust first. Grab a spoon and dot half the blackberry mix on top, swirling it gently with a knife but don’t poke the crust. Do it again with what’s left.
06 -
Beat the cream cheese with sugar in a big bowl till smooth. Add sour cream, zest, vanilla, and salt and mix them in. Crack eggs in one at a time, mixing slow after each. Scrape down the bowl and give everything a final quick mix.
07 -
Switch your oven to 175°C to get it hot. Rub some butter on a 23-centimetre springform pan. Toss graham crumbs, softened butter, sugar, cinnamon (if you like), and salt in a bowl. Mix till it sticks together when you press it. Push this mix tightly along the bottom and sides of your pan. Freeze so it’s firm while you work on the filling.
08 -
Pop blackberries in a food processor and blend until super smooth, scraping down now and then. Push the puree through a sieve into a bowl, pressing it with a spatula to get all the juice out. Get rid of the seeds—stir the sugar into the juice and set it aside.
# Additional Tips:
01 -
Let cream cheese warm up to room temp before you start so the filling won’t be lumpy.
02 -
Don’t cover the cheesecake until it’s completely cool or you’ll get extra moisture on top.
03 -
Gently run a knife around the pan’s edge before popping it out to keep the sides neat.
04 -
Heavy cream holds its shape better than whipping cream, making your topping stay put.
05 -
A pinch of cinnamon for your crust is optional but makes the flavor pop with the berries.