Swirled blackberry cheesecake with blackberries on top

Description

A deep purple blackberry puree spiked with blackberry liqueur dresses up this simple and creamy swirled cheesecake. If you don't want to use the liqueur, simply substitute with vanilla extract.

  • 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
  1. PREHEAT oven to 350°F.
  2. BUTTER or COAT with cooking spray the inside of a 9-inch springform pan.
  3. PLACE 3 cups chocolate wafer cookie crumbs into a medium bowl.
  4. STIR IN 6 tablespoons unsalted butter.
  5. PRESS cookie crumb mixture into bottom and up sides of prepared springform pan.
  6. BAKE about 14 minutes or until firm.
  7. REDUCE oven temperature to 300°F.
  8. ALLOW crust to cool completely while CONTINUING with recipe.
  9. PUREE one package blackberries in a blender or food processor.
  10. STRAIN puree and discard seeds.
  11. PLACE 3 packages cream cheese into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
  12. STIR IN 2 teaspoons sugar and SET ASIDE blackberry mixture.
  13. PLACE 3 packages cream cheese into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
  14. BEAT until completely smooth and SCRAPE DOWN sides of bowl frequently.
  15. ADD remaining 1 cup sugar.
  16. ADD 1/2 cup sour cream.
  17. ADD 1 teaspoon vanilla extract.
  18. BEAT to combine.
  19. BEAT IN 3 eggs at low speed, one at a time.
  20. POUR half of batter into cooled crust.
  21. SPRINKLE half of blackberry mixture over batter in small droplets.
  22. INSERT the tip of a toothpick into surface of cheesecake and MOVE toothpick around until surface is swirled and marbled.
  23. POUR remaining batter slowly onto surface of cheesecake.
  24. SPRINKLE remaining blackberry mixture over batter in small droplets.
  25. INSERT another toothpick into surface of cheesecake and MOVE toothpick around until surface is swirled and marbled
  26. BAKE about 50 minutes or until edges are just set and center jiggles slightly.
  27. TURN OFF oven.
  28. PROP OPEN oven door slightly with the handle of a wooden spoon.
  29. ALLOW cheesecake to cool inside oven for 1 hour.
  30. REMOVE cheesecake from oven and ALLOW cheesecake to cool completely.
  31. CHILL cheesecake in refrigerator until cold throughout, 4 to 6 hours or overnight.
  32. SERVE immediately or refrigerate until needed.
  33. GARNISH with remaining blackberries and mint leaves.
Calories 250.26
Total Fat 20.76 g
Saturated Fat 11.51 g
Cholesterol 82.48 mg
Sodium 207.49 mg
Total Carbohydrates 11.71 g
Dietary Fiber 1.34 g
Protein 4.41 g