Blackberry and Raspberry Swirl Cheesecake
Time: 1 hour 34 minutes plus chilling time
Serves: 8-16
This creamy cheesecake is colorful and flavorful thanks to fresh blackberry and raspberry purees. Plan ahead to make this stunning dessert for your next holiday gathering.
Prep Time:
20 minutes plus chilling time
Cook Time:
1 hour 14 minutes
Serves:
8-16
Perfect for:
Mothers Day
Ingredients
- 3 Cups (about 60) chocolate wafer cookies
- 9 Tablespoons unsalted butter, melted and cooled to room temperature
- 1 Package (6 ounces) Driscoll's Blackberries, divided
- 1 Cup plus 2 teaspoons sugar, divided
- 1 Package (6 ounces) Driscoll's Raspberries, divided
- 3 Packages (8 ounces each) cream cheese, at room temperature
- 1/2 Cup sour cream
- 2 Teaspoons vanilla extract
- 3 large eggs
- Mint leaves
Directions
- BRUSH lightly with melted butter the bottom and insides of a 9-inch springform pan.
- PREHEAT oven to 350°F.
- PLACE 3 cups (about 60) chocolate wafer cookies into the bowl of a food processor and PULSE until converted to crumbs.
- TRANSFER crumbs to a medium bowl and ADD 9 tablespoons melted unsalted butter.
- STIR thoroughly to combine.
- PRESS crumb mixture into bottom and up the sides of prepared pan.
- BAKE about 14 minutes or until firm.
- ALLOW cake crust to cool completely.
- REDUCE oven temperature to 300°F.
- PLACE half of 1 package (6 ounces) blackberries into a blender or the bowl of a food processor and ADD 1 teaspoon sugar.
- PUREE blackberries and STRAIN through a fine sieve and DISCARD seeds.
- SET ASIDE blackberry puree.
- PLACE half of 1 package (6 ounces) raspberries into a blender or the bowl of a food processor and ADD 1 teaspoon sugar.
- PUREE raspberries and STRAIN through a fine sieve and DISCARD seeds.
- SET ASIDE raspberry puree.
- PLACE 3 packages (8 ounces each) cream cheese into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
- BEAT until cream cheese is completely smooth and SCRAPE DOWN beater and sides of bowl often to ensure all lumps are removed.
- ADD 1 cup sugar and BEAT until smooth.
- ADD 1/2 cup sour cream and ADD 2 teaspoons vanilla extract.
- BEAT to combine.
- ADD 3 eggs, one at a time, while BEATING on low speed until combined.
- SPOON half of cream cheese mixture into cake crust.
- SPRINKLE half of blackberry puree over cream cheese mixture.
- SPRINKLE half of raspberry puree over cream cheese mixture.
- DIP a toothpick or wooden skewer into batter and SWIRL to CREATE a marbled effect.
- SPOON remaining cream cheese mixture into cake crust.
- SPRINKLE remaining blackberry puree over cream cheese mixture.
- SPRINKLE remaining raspberry puree over cream cheese mixture.
- DIP a toothpick or wooden skewer into batter and SWIRL to CREATE a marbled effect.
- BAKE about 1 hour or until edges of cake are just set and center jiggles slightly. Do not overcook.
- TURN OFF oven and LEAVE cake inside oven.
- PROP open oven door with the handle of a wooden spoon.
- ALLOW cake to cool in oven 1 hour.
- REMOVE cake from oven and ALLOW to cool completely.
- CHILL cake in refrigerator until cold throughout, 4 hours or overnight.
- OPEN and REMOVE springform pan.
- GARNISH cake with remaining blackberries and remaining raspberries and mint leaves.
- SERVE immediately.
