Blackberry Raspberry Swirl Cheesecake – Berry-licious Delight!
This Blackberry Raspberry Swirl Cheesecake is the ultimate treat for berry lovers! With a creamy vanilla cheesecake base, rich swirls of blackberry jam, and a fresh berry topping, this dessert is both stunning and irresistibly delicious. Every bite has the perfect balance of tangy blackberries, sweet raspberries, and luscious cream cheese for an unforgettable dessert experience!
Berry season always brings back memories of summer picnics and fresh berry picking. The idea for this cheesecake came one day when I had an abundance of blackberries and raspberries and wanted to capture those flavors in a dessert that felt a bit more special. The swirls of jam give it a beautiful marbled look, and the freshness of the berries makes each slice look like a piece of art. It’s now my go-to dessert whenever I want to impress guests with a dessert that’s as beautiful as it is delicious!
Why You’ll Love This Berry Cheesecake
- Berry Lovers’ Dream: Rich layers of cream cheese with fresh blackberry and raspberry flavor in every bite.
- Stunning Swirl Design: The blackberry jam swirls make this cheesecake as eye-catching as it is tasty.
- Perfect for Gatherings: Beautifully topped with fresh berries, it’s an impressive dessert for any occasion.
- Creamy Texture: Soft, creamy, and loaded with berry goodness.
Ingredients
- 150 g (1 1/2 cups) graham cracker crumbs
- 50 g (1/4 cup) granulated sugar
- 115 g (1/2 cup) unsalted butter, melted
- 900 g (32 oz) cream cheese, softened
- 200 g (1 cup) granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 240 ml (1 cup) blackberry jam
- 1 cup fresh blackberries
- 1 cup fresh raspberries
Directions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch (23 cm) springform pan.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup (50 g) of sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan to create a firm, even crust.
- Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese and 1 cup (200 g) of sugar until the mixture is smooth and creamy. Add the vanilla extract. Then, beat in the eggs one at a time, mixing just until blended.
- Layer the Filling and Jam: Pour half of the cream cheese mixture over the prepared crust. Spoon 1/2 cup (120 ml) of the blackberry jam over this layer, spreading gently. Add the remaining cream cheese mixture on top.
- Create the Swirl: Spoon the remaining 1/2 cup (120 ml) of blackberry jam over the top layer. Use a knife to gently swirl the jam into the cream cheese mixture, creating a beautiful marbled effect.
- Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the center is nearly set. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife around the edges to loosen the cheesecake, then let it cool completely in the pan before removing the rim.
- Chill: Cover and refrigerate for at least 4 hours, or overnight for best results.
- Garnish and Serve: Before serving, top the cheesecake with fresh blackberries and raspberries for a beautiful finish.
Notes:
- Jam Consistency: For easier swirling, make sure the blackberry jam is at room temperature.
- Using Frozen Berries: You can use frozen berries for the topping if fresh ones aren’t available. Just thaw them first to remove excess moisture.
- Storage: Leftovers can be stored covered in the fridge for up to 4 days.
