Swirled Blackberry Cheesecake
Description: A deep purple blackberry purée spiked with blackberry liqueur dresses up this creamy and simple cheesecake. Berries are then placed in the center at the top the cheesecake. If you don't want to use the liqueur, simply substitute half the amount vanilla extract.
Watch the how-to video!
A deep purple blackberry purée spiked with blackberry liqueur dresses up this creamy and simple cheesecake. Berries are then placed in the center at the top the cheesecake. If you don't want to use the liqueur, simply substitute half the amount vanilla extract.
- 3 cups chocolate wafer cookie crumbs (about 60 cookies)
- 9 tablespoons unsalted butter, melted
Filling and Topping
- 2 cups Driscoll's Blackberries, divided
- 1 tablespoon blackberry liqueur or 1 tablespoon vanilla extract
- 1 cup plus 2 teaspoons sugar
- 3 packages (8 ounces each) cream cheese at room temperature
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cups sour cream
- Mint leaves
Preheat oven to 350°F. Combine chocolate wafer crumbs and melted butter in a medium bowl. Press into and up sides of 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake about 14 minutes or until firm. Let cool completely. Reduce oven temperature to 300°F.
Purée 1 cup blackberries in a blender or food processor and strain. Discard seeds. You should have about 1/3 cup purée. Stir in blackberry liqueur and 2 teaspoons sugar. Set aside until ready to use.
Mix cream cheese and remaining 1 cup sugar in bowl of an electric mixer 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 batter into cooled crust.
Drop half blackberry purée mixture into batter, one teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Repeat with remaining batter and blackberry purée mixture.
Bake about 50 minutes or until edges are just set and center jiggles slightly. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven for 1 hour. 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 on top of cheesecake and garnish with mint leaves.
See the swirls in action! Watch the video.
This recipe was easy to follow and DELICIOUS! I made it for a friends baby shower, everyone there could not stop complimenting my dessert! This cheesecake came out better than those you find in restaurants, truly AMAZING.
Just don't make the mistake of buying blackberry 80 proof brandy instead of liqueur...everyone still loved it. This has by far been the best cheesecake I have ever made. First off it looks like it was custom made so people are in disbelief that I made it. I've been asked to make it again for the 4th of July family get together.. I'm going to change it up to blueberries & raspberries so it's red, white & blue.
I made this for family and they absolutely loved it! Even my mother who hates cheesecake thought it was good.
This is wonderful, I decided to use Chocolate Graham Crackers for the crust. They are cheaper and easier to find
I love making cheesecakes and have many favorites that I continue to make year after year. This one is now one of my favorites that I will continue to make year after year!