Tuesday, February 18, 2014

Raspberry/Blackberry Swirl Cheesecake

I. Love. Cheesecake. 
This is my favorite recipe. It is a Martha Stewart recipe (see source below).

1 Cup Graham Cracker Crumbs
2 Tbsp. Sugar
2 Tbsp. butter, melted

OR 2 readymade graham cracker crusts

Combine crust ingredients and press down into spring form pan. Bake for 10 minutes at 350 degrees. Remove and allow to cool. Turn oven down to 325 degrees. (I didn’t have luck with my spring form pan. Water leaked in and ruined my cheesecake, I'm sure because I did something wrong, but I just buy 2 readymade graham cracker crusts and use them instead. It doesn't look as nice, but it tastes just as delicious and is even easier!)

16 oz (2 pkg) Cream Cheese, softened or room temperature
1 1/2 Cups Sugar
1 Tsp. Vanilla
1 Pinch Salt
4 Eggs

Cream cream cheese until smooth in either a kitchen aid or using a hand mixer. Add sugar and mix until smooth and homogonous, scrapping down the sides of the bowl with a rubber scraper if needed. Add vanilla and salt and mix until smooth. Add eggs one at a time, creaming mixture each time. Pour batter over crust and tap lightly to bring any bubbles in the mixture to the top.   

Blackberry Puree:
6-8 oz. berries
2 Tbsp. Sugar

Puree berries in blender or food processor until smooth. Strain through a fine sieve to remove seeds. Stir in sugar. Dollop berry puree on top of cheesecake filling and swirl in with a toothpick. Bake 60-65 min. at 325 degrees in a water bath. Allow to cool and serve chilled.

1 comment:

Pal & Hatty said...

This sounds so yummy!