Blackberry Raspberry Swirl Cheesecake
Ingredients
Crust
- 3 cups chocolate wafer cookie crumbs about 60 cookies
- 9 Tbsp unsalted butter melted
Filling and Topping
- 1 cup Driscoll’s Blackberries divided
- 1 cup Driscoll’s Raspberries divided
- 3 tsp vanilla extract
- 1 cup + 2 tsp sugar
- 24 oz cream cheese at room temperature
- 1/2 cup sour cream
- 3 large eggs
Instructions
Crust
- Preheat oven to 350°F. Combine chocolate wafer crumbs and melted butter in a medium bowl. Press into and up sides of 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake about 14 minutes or until firm. Let cool completely. Reduce oven temperature to 300°F.
Filling
- Purée 1/2 cup blackberries in a blender or food processor and strain. Discard seeds. You should have 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use. Purée 1/2 cup raspberries in a blender or food processor and strain. Discard seeds. You should have 2 to 3 tablespoons purée. Stir in 1 teaspoon vanilla and 1 teaspoon sugar. Set aside until ready to use.
- Mix cream cheese and remaining 1 cup sugar in bowl of an electric mixer on low speed until blended. Add vanilla. Add eggs, 1 at a time, on low speed. Add sour cream and mix until blended. Spoon half batter into cooled crust. Drop half blackberry purée mixture and half raspberry purée into batter, 1/2 teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Repeat with remaining batter and purées.
- Bake about 1 hour or until edges are just set and center jiggles slightly. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven for 1 hour.
- Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight. To serve, make a pile of remaining blackberries and raspberries on top of cheesecake.
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