Description
A delicious and visually stunning cheesecake with a rich vanilla flavor swirled with vibrant blackberry puree.
Ingredients
Scale
- For the crust:
- 200 grams graham cracker crumbs (or digestive biscuits)
- 100 grams unsalted butter, melted
- For the cheesecake filling:
- 600 grams cream cheese, softened
- 150 grams granulated sugar
- 200 ml sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- For the blackberry swirl:
- 200 grams fresh blackberries (plus extra for garnish)
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Preheat your oven to 180°C (350°F). In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even layer. Bake for about 10 minutes, then let it cool.
- In a blender or food processor, combine the fresh blackberries and blend until smooth. If desired, strain the puree through a fine mesh sieve to remove the seeds. Set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Mix in the sour cream until fully incorporated. Then, add the eggs one at a time, mixing on low speed after each addition until just combined. Finally, stir in the vanilla extract.
- Pour half of the cheesecake filling into the cooled crust. Drizzle half of the blackberry puree over the filling and use a knife or skewer to gently swirl it into the batter. Repeat with the remaining cheesecake filling and blackberry puree, creating a beautiful marbled effect.
- Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely. Before serving, dust the top of the cheesecake with powdered sugar and garnish with fresh blackberries. Slice and enjoy your beautiful Blackberry Vanilla Swirl Cheesecake!
Notes
- For best results, refrigerate the cheesecake overnight.
- Feel free to adjust the sweetness of the blackberry puree by adding more or less powdered sugar.
- Garnish with additional fresh blackberries for a beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Blackberry, Vanilla, Cheesecake, Dessert, Baking