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5 from 2 votes

Blackberry Raspberry Swirl Cheesecake

Course: Dessert
Keyword: Blackberry, Cheesecake, Raspberry

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.