Best Blackberry Swirl Cheesecake Recipes

BLACKBERRY SWIRL CHEESECAKE

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
• Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
• Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
• Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
• Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
• Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
• Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.

BLACKBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• In a small bowl combine sugar and orange zest. Using the back of a spoon crush the sugar and zest together.
• In a saucepan combine 1 1/2 cups blackberries, 3 TBSP of orange sugar and the orange juice.
• Cook and stir over medium high heat until berries are soft. (About 5 minutes).
• Press mixture through a fine mesh sieve and discard seeds. Set aside.
• Stir together shortbread crumbs, butter, and ginger until well combined. Press into the bottom of a 9 inch springform pan. Bake 10 minutes and set aside to cool.
• Beat cream cheese, 1 cup orange sugar, flour, lemon zest, and vanilla with electric mixer on medium speed until combined.
• Add eggs one at a time, beating on low speed after each addition until just combined.
• Remove 1 1/2 cups of batter and transfer to a separate bowl. Add the blackberry syrup to batter.
• Pour half of remaining batter into crust. Pour half of the blackberry batter over the plain. Carefully spoon remaining plain batter over blackberry batter. Top with remaining blackberry batter. Using a knife swirl blackberry batter into plain batter.
• Bake 50-60 minutes or until a 2 1/2 inch area around sides appears set.
• Cool on wire rack for 15 minutes. Loosen around edges. Cool 20 more minutes and remove sides of pan. Cool completely.
• Cover and chill overnight.
• Stir remaining blackberries with remaining orange sugar. Cover and chill overnight. Stir before using.