Blackberry Cheesecake Cream Swirl (Printable Format)

Smooth cream cheese and blackberry swirl over a crunchy graham crust, topped with juicy blackberries.

# Needed Ingredients:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 24 ounces cream cheese, softened
05 - 1 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 3 large eggs
08 - 1/2 cup sour cream
09 - 1/4 cup heavy cream
10 - 1/2 cup blackberry puree, strained

→ Blackberry Topping

11 - 1 cup fresh blackberries
12 - 1/4 cup granulated sugar
13 - 1 tablespoon lemon juice
14 - 1 teaspoon cornstarch mixed with 1 tablespoon water

# Preparation Steps:

01 - Preheat oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly blended.
02 - Firmly press the mixture into the base of a standard springform pan. Bake for 10 minutes and allow to cool completely.
03 - In a large bowl, beat softened cream cheese with granulated sugar until a smooth, creamy texture forms. Add vanilla extract, then incorporate eggs one at a time, followed by sour cream and heavy cream.
04 - Gently fold in the strained blackberry puree to create a marbled effect within the filling.
05 - Pour the filling evenly over the cooled crust. Place the pan in a water bath and bake at 325°F (163°C) for 50 to 60 minutes, until the center is just set with a slight jiggle.
06 - Once baking is complete, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracks.
07 - In a small saucepan over medium heat, combine fresh blackberries, granulated sugar, and lemon juice. Add the cornstarch slurry and stir until the mixture thickens to a sauce consistency. Set aside to cool completely.
08 - Spread the cooled blackberry topping over the chilled cheesecake. Refrigerate for a minimum of 4 hours. Garnish with additional fresh blackberries before serving.

# Supplementary Details:

01 - Ensure all ingredients are at room temperature before mixing for an ultra-creamy texture.

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