Blackberry Cream Swirl (Print-Friendly Version)

# What You'll Need:

→ Blackberry Swirl

01 - 2 tablespoons granulated sugar
02 - 340 grams fresh blackberries

→ Crust

03 - 1/2 teaspoon ground cinnamon, optional
04 - 3 tablespoons granulated sugar
05 - 125 grams graham cracker crumbs
06 - 1/8 teaspoon salt
07 - 85 grams unsalted butter, melted

→ Cheesecake Filling

08 - Finely grated zest of 1 lemon
09 - 200 grams granulated sugar
10 - 3 large eggs
11 - 1 teaspoon vanilla extract
12 - 675 grams full-fat cream cheese, at room temperature
13 - 1/8 teaspoon salt
14 - 240 grams full-fat sour cream

→ Topping

15 - 40 grams powdered sugar
16 - 1 teaspoon vanilla extract
17 - 180 millilitres cold heavy cream
18 - Fresh blackberries, for decoration

# Step-by-Step Directions:

01 - Toss the blackberries in your food processor and blend them until really smooth, scraping the sides now and then. Push all the mashed berries through a fine sieve into a bowl, pressing with a spatula to get out the juice. Throw away any seeds and leftover bits. Mix in the sugar and put it aside.
02 - Switch your oven on to 175°C. Spray or butter a springform pan (23 cm). Mix up your graham crumbs, butter, sugar, salt, and a bit of cinnamon if you want, in a bowl. Stir around until everything’s the same dampness. Spread the mix over the bottom and up the sides (about 2.5 cm) of the pan. Pop the crust into the freezer while you move on.
03 - Beat the cream cheese with the sugar using an electric mixer till you don’t see lumps. Throw in sour cream, salt, vanilla, and lemon zest; mix it in well. On low, beat in the eggs one after another—just until they’re mixed in, don’t overdo it. Scrape your bowl and beat one last minute to get everything smooth.
04 - Pour half your filling into the cold crust. Add half your blackberry puree in dollops over the top, then drag a butter knife in wide swirls (don’t jab the crust). Pour in the remaining filling, then repeat with the rest of the puree.
05 - Stick the pan on a baking sheet with a rim. Bake at 175°C for 55 to 65 minutes until the middle just barely jiggles when you nudge the pan. Pull it out, let it sit on the counter and cool down.
06 - Wrap the cheesecake gently with plastic (not too tight). Chill in the fridge for at least 8 hours, overnight is best.
07 - Cool a bowl and your mixer beaters for 20–30 minutes. Whip cold cream until you see it thickening, then dump in the powdered sugar and vanilla. Beat until stiff peaks show up.
08 - Smear or pipe the whipped cream around the edges. Top with fresh blackberries. Slice it up and dig in. Keep leftovers covered in the fridge for up to 4 days, or tightly wrap and freeze for a month if you want.

# Helpful Notes:

01 - Let your cream cheese sit out to reach room temp so your filling mixes up nice and smooth.
02 - Wait until the cheesecake's cool before covering. That way, you don’t get moisture ruining the top.
03 - Slide a sharp knife around the pan before popping the cheesecake out for clean edges.
04 - Heavy cream holds its shape way better than whipping cream for whipped toppings.
05 - Toss in cinnamon to the crust if you like—it works great with the berry flavour but is totally up to you.

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