Swirled Blackberry Cheesecake

When seaching for a recipe to include in my article on blackberries I found this on on Driscoll's website www.driscolls.com The article "Farmer in the Field" features what is in season and is written for the Out & About Magazine http://outandaboutmagazine.com/

Photo by Bonnie S.
Adapted from driscolls.com

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from driscolls.com

Ingredients

  • Crust

  • 3

    cups chocolate wafer cookie crumbs (about 60 cookies)

  • 9

    tablespoons unsalted butter, melted

  • Filling and Topping

  • 2

    cups Driscoll's Blackberries, divided

  • 1

    tablespoon blackberry liqueur or 1 tablespoon vanilla extract

  • 1

    cup plus 2 teaspoons sugar

  • 3

    packages (8 ounces each) cream cheese at room temperature

  • 1

    teaspoon vanilla extract

  • 3

    large eggs

  • 1/2

    cups sour cream

  • Garnish

  • Mint leaves

Directions

Crust Preheat oven to 350°F. Combine chocolate wafer crumbs and melted butter in a medium bowl. Press into and up sides of 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake about 14 minutes or until firm. Let cool completely. Reduce oven temperature to 300°F. Filling Purée 1 cup blackberries in a blender or food processor and strain. Discard seeds. You should have about 1/3 cup purée. Stir in blackberry liqueur and 2 teaspoons sugar. Set aside until ready to use. Mix cream cheese and remaining 1 cup sugar in bowl of an electric mixer on low speed until blended. Add vanilla. Add eggs, 1 at a time, on low speed. Add sour cream and mix until blended. Spoon half batter into cooled crust. Drop half blackberry purée mixture into batter, one teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Repeat with remaining batter and blackberry purée mixture. Bake about 50 minutes or until edges are just set and center jiggles slightly. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven for 1 hour. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight. To serve, make a pile of remaining blackberries on top of cheesecake and garnish with mint leaves.

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