Blackberry Swirl Cheesecake
This is a lot of cheesecake. I would not use a ready made crust. Maybe 2 or 3 but this is an easy crust. Really. You will need a springform pan. I know it's intimidating if you've never used one but here's a link that shows you how: http://www.ehow.com/how_4610988_use-springform-pan.html. Most springform pan instructions only put the crust on the bottom of the pan but I put mine up the sides, too, for a true pie crust.
For the graham cracker crust:
1 1/4 cups graham cracker crumbs - I like Keeblers. You get a 13.5 oz box where baking goods are sold in the grocery store. It lasts a long time. 3 tbsp sugar 1/3 cup unsalted butter For the filling: 1 cup of fresh or frozen blackberries 1 tbsp vanilla extract 1 cup plus 2 tsp sugar 3 packages, 8 oz size, cream cheese at room temperature 1 tsp vanilla extract 3 large brown eggs (They don't have to be brown but I've found when baking that brown just tastes better. And make sure they're room temperature.) 1/2 cup sour cream |
Preheat oven to 300 degrees.
To make the crust: Melt the butter in the microwave. Check it often. Every 10 seconds or so because it's quick. Combine crumbs and sugar in a medium-sized bowl. Stir in melted butter until well blended. Press the mixture firmly to the bottom and sculpt up the sides of the pan. Put it in the freezer while you make the filling. If you use this recipe for other types of pies or desserts that don't require baking, then instead of freezing it, bake in a 350 degree oven for about 8 minutes then cool. For this cheesecake recipe, put it in the freezer. To make the filling: Put 1 cup of blackberries in a blender or food processor and puree. Get a handheld tightly woven strainer and pour the pureed berries into it. With a wooden spoon or spatula, push the berries through the strainer into a bowl or large measuring cup. This is the easiest way to get rid of the seeds. Discard the seeds. Add 1 tbsp of vanilla and 2 tsp of sugar to the strained berries. Stir that up and set it to the side. Mix the three packages of cream cheese and 1 cup of sugar in a bowl with an electric mixer on low until blended. Add 1 tsp of vanilla and mix well. Make sure you add the eggs, one at a time, mixing well and still on low speed. Add the sour cream and mix well. Take the crust from the freezer. Spoon half the filling into the cold crust. Drop spoonfuls of the blackberry mix onto the filling and swirl with a toothpick or tool of choice. Spoon the rest of the filling on top of that and repeat with the rest of the blackberry mix. You don't have to use all of it. Use your own judgement on the blackberry mix. Bake at 300 degrees for 50 minutes or until the edges are set. Turn the oven off and crack the door. I use a wooden spoon to hold it open just enough. Let it stand in the oven for another hour. Remove from the oven and let it cool completely before putting in the fridge. Serve chilled. Usually 4 to 6 hours after you're done. |