Blackberry and Raspberry Swirl Cheesecake
Description: This creamy classic raspberry swirl cheesecake is both colorful and flavorful thanks to a mix of fresh raspberry & blackberry purees. Plan ahead to make this stunning dessert for your next holiday gathering.
This creamy classic raspberry swirl cheesecake is both colorful and flavorful thanks to a mix of fresh raspberry & blackberry purees. Plan ahead to make this stunning dessert for your next holiday gathering.
- Mint leaves
- 3 cups chocolate wafer cookie crumbs (about 60 cookies)
- 9 tablespoons unsalted butter, melted
Filling and Topping
- 1 cup Driscoll's Blackberries, divided
- 1 cup Driscoll's Raspberries, divided
- 2 teaspoons 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 cup sour cream
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 1/2 cup blackberries in a blender or food processor and strain. Discard seeds. You should have 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use. Purée 1/2 cup raspberries in a blender or food processor and strain. Discard seeds. You should have 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 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 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.
Bake about 1 hour 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 and raspberries on top of cheesecake and garnish with mint leaves.
I made this cheesecake for Thanksgiving dinner. It was a huge hit (more popular than all of the traditional pies.) It turned out as beautiful as the photograph that accompanies the recipe, and had a smooth, creamy texture. The chocolate crust is dark and crunchy - a great compliment to the rich cheesecake and berry flavors. I made a sauce with some leftover berries that could be served over individual slices, as desired. The only thing that I would do differently the next time I make this recipe is to incorporate an additional layer of berry puree between the cheesecake layers (recipe calls for two layers, I would try three.) I personally would prefer a more obvious berry flavor mingled through the cheesecake. Altogether a great dessert!