Blackberry Swirl Cheesecake

  • Yield 16 servings
  • Prep 20 minutes
  • Cook 45 minutes

Frozen blackberries make a perfect sauce for swirling into a simple creamy cheesecake.

Mark Boughton/styling: Teresa Blackburn

Baking the cheesecake in a water bath keeps the texture creamy. High in calcium and protein, this cheesecake makes a terrific breakfast.


1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/3 cup sugar
1/4 teaspoon salt
3 -- (8-ounce) packages Neufchatel cheese
4 -- eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup Blackberry Sauce (see recipe)
3/4 cup light sour cream


  1. Preheat oven to 300F. Wrap the bottom of a 9-inch springform pan with foil.
  2. To prepare crust, combine all ingredients. Press into springform pan.
  3. To prepare filling, beat Neufchatel cheese; add eggs one at a time, beating after each addition. Add sugar, vanilla and almond extract, beating well. Pour filling into crust. Dollop spoonfuls of Blackberry Sauce and sour cream onto filling. Swirl gently with a knife.
  4. Place pan in a larger baking dish with 2-inch sides. Pour water into baking dish to a depth of 1 inch. Place in oven and bake 1 hour. Turn off oven, open oven door slightly and let cake cool in oven 1 hour. Place in refrigerator to chill 4 hours or overnight.



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