Blackberry Swirl Cheesecake
"A fruity ribbon of pureed blackberries adds a touch of sweetness to the rich, creamy base in this decadent cheesecake. It's great for year-round parties using fresh or frozen blackberries! Marbled wisps of blackberry sauce complement a creamy cheesecake base and Oreo cookie crust in this blackberry swirl cheesecake recipe. This blackberry swirl cheesecake is quite the looker and will definitely be a complement-getter! It begins with an Oreo cookie crust that’s topped with a classic cream cheese base followed by the easy blackberry sauce that’s swirled throughout. "
Serves10
Cooking MethodOven
Cooking Vessel Sizesieve, foor processor, 9 Inch Springfoam Pan, Stand Mixer
Ingredients
- 2 cup Blackberries
- 1 cup Granulated Sugar
- 4 tablespoon Fruit Nectar
- 1 cup Water
- 1 tablespoon Cornstarch
- 3 cup Crushed Oreo Cookie Crumbs
- 6 tablespoon Unsalted Butter
- 32 ounce Cream Cheese
- 1 cup Granulated Sugar
- 5 ounce Greek Yogurt
- 1 tablespoon All Purpose FLour
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla Extract
- 3 large Eggs
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Combine the blackberries, sugar, and fruit nectar in a saucepan. Bring to simmer on medium heat, and cook for 10 minutes, stirring often and crushing the berries with a large fork. Cook the mixture down until it has thickened. Strain the thickened blackberry sauce through a wire sieve into a bowl, pressing the pulp with the back of a spoon. Discard solids and chill the sauce.
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Visit https://amandascookin.com/blackberry-swirl-cheesecake/ for full printable recipe.