Silky Blackberry Raspberry Swirl Cheesecake Delight
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
1 cup fresh blackberries
1 cup fresh raspberries
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Extra berries for garnish
Directions:
Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and grease the sides.
Combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Set aside.
In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract and mix until creamy.
Add eggs one at a time, mixing gently after each. Stir in sour cream and heavy cream until fully combined.
Pour half of the batter into the crust. In a small saucepan over medium heat, combine blackberries, raspberries, lemon juice, cornstarch, and water. Simmer until the mixture thickens and the berries break down. Let cool slightly.
Dollop half of the berry mixture over the cheesecake batter. Pour the remaining batter over and top with spoonfuls of remaining berry sauce. Use a skewer to swirl the berry sauce into the top layer.
Bake for 55–65 minutes, or until the center is just set and a bit wobbly. Turn off oven, crack door, and let the cheesecake cool inside for 1 hour.
Remove from oven and refrigerate for at least 6 hours or overnight. Garnish with extra berries before serving.
Prep Time: 25 minutes | Cooking Time: 1 hour | Total Time: 7 hours 30 minutes (includes chilling)
Kcal: 410 kcal | Servings: 12 slices