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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

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.