BlackBerry Swirl Cheesecake
- Ready In:
- 1hr 55mins
- Ingredients:
- 12
- Yields:
-
12 slices
- Serves:
- 12
ingredients
- 1 1⁄2 cups granulated sugar
- 2 teaspoons orange zest
- 4 1⁄2 cups blackberries, divided
- 2 tablespoons orange juice
- 1 3⁄4 cups finely crushed square shortbread cookies
- 1⁄4 cup butter, melted
- 2 teaspoons finely chopped crystallized ginger
- 3 (8 ounce) packages cream cheese, softened
- 1 tablespoon flour
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3 eggs
directions
- Preheat oven to 325 degrees.
- In a small bowl combine sugar and orange zest. Using the back of a spoon crush the sugar and zest together.
- In a saucepan combine 1 1/2 cups blackberries, 3 TBSP of orange sugar and the orange juice.
- Cook and stir over medium high heat until berries are soft. (About 5 minutes).
- Press mixture through a fine mesh sieve and discard seeds. Set aside.
- Stir together shortbread crumbs, butter, and ginger until well combined. Press into the bottom of a 9 inch springform pan. Bake 10 minutes and set aside to cool.
- Beat cream cheese, 1 cup orange sugar, flour, lemon zest, and vanilla with electric mixer on medium speed until combined.
- Add eggs one at a time, beating on low speed after each addition until just combined.
- Remove 1 1/2 cups of batter and transfer to a separate bowl. Add the blackberry syrup to batter.
- Pour half of remaining batter into crust. Pour half of the blackberry batter over the plain. Carefully spoon remaining plain batter over blackberry batter. Top with remaining blackberry batter. Using a knife swirl blackberry batter into plain batter.
- Bake 50-60 minutes or until a 2 1/2 inch area around sides appears set.
- Cool on wire rack for 15 minutes. Loosen around edges. Cool 20 more minutes and remove sides of pan. Cool completely.
- Cover and chill overnight.
- Stir remaining blackberries with remaining orange sugar. Cover and chill overnight. Stir before using.
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