Blackberry Swirl Cheesecake

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Published: 1/13/2020

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

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

Prep: 20 minutes Cook: 45 minutes
Serves: 16 Save

Ingredients (13)

  • Crust:
  • 1 1/2 cup graham cracker crumbs
  • 6 tablespoon butter, melted
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • Filling:
  • 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

Directions

  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.