Swirled Blackberry Cheesecake
Prep Time:
20 minutes plus cooling
Cook Time:
50 minutes plus cooling
Serves:
16
Ingredients
- 3 Cups chocolate wafer cookie crumbs (about 60 cookies)
- 6 Tablespoons unsalted butter, melted
- 2 Packages (6 ounce each) Driscoll's Blackberries, divided
- 1 Tbsp. blackberry liqueur
- 2 Teaspoons plus 1 cup sugar
- 3 Packages (8 ounces each) cream cheese at room temperature
- 1/2 sour cream
- 1 Tsp. vanilla extract
- 3 large eggs
- Mint leaves
Directions
- PREHEAT oven to 350°F.
- BUTTER or COAT with cooking spray the inside of a 9-inch springform pan.
- PLACE 3 cups chocolate wafer cookie crumbs into a medium bowl.
- STIR IN 6 tablespoons unsalted butter.
- PRESS cookie crumb mixture into bottom and up sides of prepared springform pan.
- BAKE about 14 minutes or until firm.
- REDUCE oven temperature to 300°F.
- ALLOW crust to cool completely while CONTINUING with recipe.
- PUREE one package blackberries in a blender or food processor.
- STRAIN puree and discard seeds.
STIR IN 1 tablespoon blackberry liqueur.
- STIR IN 2 teaspoons sugar and SET ASIDE blackberry mixture.
- PLACE 3 packages cream cheese into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
- BEAT until completely smooth and SCRAPE DOWN sides of bowl frequently.
- ADD remaining 1 cup sugar.
- ADD 1/2 cup sour cream.
- ADD 1 teaspoon vanilla extract.
- BEAT to combine.
- BEAT IN 3 eggs at low speed, one at a time.
- POUR half of batter into cooled crust.
- SPRINKLE half of blackberry mixture over batter in small droplets.
- INSERT the tip of a toothpick into surface of cheesecake and MOVE toothpick around until surface is swirled and marbled.
- POUR remaining batter slowly onto surface of cheesecake.
- SPRINKLE remaining blackberry mixture over batter in small droplets.
- INSERT another toothpick into surface of cheesecake and MOVE toothpick around until surface is swirled and marbled
- BAKE about 50 minutes or until edges are just set and center jiggles slightly.
- TURN OFF oven.
- PROP OPEN oven door slightly with the handle of a wooden spoon.
- ALLOW cheesecake to cool inside oven for 1 hour.
- REMOVE cheesecake from oven and ALLOW cheesecake to cool completely.
- CHILL cheesecake in refrigerator until cold throughout, 4 to 6 hours or overnight.
- SERVE immediately or refrigerate until needed.
- GARNISH with remaining blackberries and mint leaves.
