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A stunning Blackberry Raspberry Cheesecake Delight featuring intertwined dark and red swirls.

Classic Blackberry Raspberry Cheesecake Delight

Indulge in a classic cheesecake featuring a buttery graham cracker crust, a creamy filling, and a vibrant swirl of fresh blackberries and raspberries. Perfect for any occasion, this dessert is sure to impress.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 10 minutes
Servings 12 slices
Calories 450 kcal

Equipment

  • Oven
  • Medium bowl
  • 9-inch springform pan
  • Small saucepan
  • Fork or potato masher
  • Fine-mesh sieve
  • Electric mixer
  • Large bowl
  • Knife or skewer
  • Baking sheet
  • Wire rack
  • Plastic wrap

Ingredients
  

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ⅓ cup unsalted butter melted

For the Berry Swirl

  • 1 cup fresh blackberries
  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

For the Cheesecake Filling

  • Three 8-ounce packages full-fat cream cheese softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ cup sour cream
  • 3 large eggs at room temperature

Instructions
 

Prepare the Crust

  • Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl, then press into a 9-inch springform pan.
  • Bake the crust for 8-10 minutes, then cool and reduce oven temperature to 325°F (160°C).

Make the Berry Swirl

  • In a small saucepan, combine blackberries, raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5-7 minutes until berries break down and sauce thickens.
  • Mash the berries gently, then strain the mixture through a fine-mesh sieve to remove seeds. Let the berry sauce cool completely.

Prepare the Cheesecake Filling

  • Beat softened cream cheese in a large bowl with an electric mixer until smooth and creamy for 2-3 minutes.
  • Add 1 cup granulated sugar and vanilla extract, beating until well combined and scraping down the bowl as needed.
  • Beat in the sour cream until just incorporated.
  • Add eggs one at a time, beating on low speed until just combined after each addition, being careful not to overmix.

Assemble and Bake

  • Pour half of the cheesecake filling over the cooled crust and drizzle half of the cooled berry swirl on top.
  • Gently swirl the berry sauce into the cream cheese with a knife or skewer, creating ribbons.
  • Pour the remaining cheesecake filling, then drizzle the rest of the berry swirl and repeat the swirling process.
  • Place the springform pan on a baking sheet and bake at 325°F (160°C) for 60-70 minutes, or until the edges are set and center slightly wobbles.

Cool and Chill

  • Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
  • Remove from oven and cool completely on a wire rack at room temperature.
  • Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, for best texture and flavor.

Notes

For best results, make sure all cold ingredients for the cheesecake filling, especially the cream cheese and eggs, are at room temperature. This helps achieve a smooth, lump-free batter and prevents overmixing. When swirling the berry sauce, be gentle to create distinct ribbons rather than fully incorporating it into the filling.