Blackberry Swirl Cheesecake Recipes

BLACKBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• In a small bowl combine sugar and orange zest. Using the back of a spoon crush the sugar and zest together.
• In a saucepan combine 1 1/2 cups blackberries, 3 TBSP of orange sugar and the orange juice.
• Cook and stir over medium high heat until berries are soft. (About 5 minutes).
• Press mixture through a fine mesh sieve and discard seeds. Set aside.
• Stir together shortbread crumbs, butter, and ginger until well combined. Press into the bottom of a 9 inch springform pan. Bake 10 minutes and set aside to cool.
• Beat cream cheese, 1 cup orange sugar, flour, lemon zest, and vanilla with electric mixer on medium speed until combined.
• Add eggs one at a time, beating on low speed after each addition until just combined.
• Remove 1 1/2 cups of batter and transfer to a separate bowl. Add the blackberry syrup to batter.
• Pour half of remaining batter into crust. Pour half of the blackberry batter over the plain. Carefully spoon remaining plain batter over blackberry batter. Top with remaining blackberry batter. Using a knife swirl blackberry batter into plain batter.
• Bake 50-60 minutes or until a 2 1/2 inch area around sides appears set.
• Cool on wire rack for 15 minutes. Loosen around edges. Cool 20 more minutes and remove sides of pan. Cool completely.
• Cover and chill overnight.
• Stir remaining blackberries with remaining orange sugar. Cover and chill overnight. Stir before using.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling., Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 2 hours. Top with remaining pie filling. Refrigerate leftovers.

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• In a mixing bowl, beat cheese, sugar and vanilla until smooth.
• Add eggs, beating just until combined.
• Pour into crust.
• Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling.
• Bke at 350 degrees for 35-40 minutes or until center is almost set.
• Cool on a wire rack.
• Chill for 2 hours.
• Top with remaining pie filling.