Blackberry Swirl Cheesecake



There really aren’t many things that are more decadent than cheesecake. It’s just one of those desserts that always seem to please and are sooo insanely good. One of my favorite episodes from FRIENDS is the one where Chandler and Rachel fight over the cheesecake and then later eat it off the floor. I won’t lie and say I wouldn’t do the same if my cake had toppled to the floor. #noshame I probably love cheesecake a little too much but I am not alone in this love affair. One of my really good friends recently had a baby and her one request was a cheesecake all to herself. Let me preface this by saying during her entire pregnancy she was NOT able to eat any sweets, actually eat much in general. She also LOVES sweets and it was very hard for her to not be able to consume any for nine months. I had no issue with making her a cheesecake (it’s a good excuse!) and neither mine or her husband complained either because I made mini ones for the rest of us. I love making mini versions of everything they are so cute. Also I love how pretty these turned out! My friend had a girl so I wanted them to be a little girly looking too and the blackberry swirls did it perfectly. The color is really pretty and some of the swirls look like little hearts. It also added a wonderful taste to the cheesecake and not to mention blackberries are one of my favorite berries. All in all this was a perfect little cheesecake and everyone was very happy. I have already been commissioned to make it again very soon 🙂







  • 2 tsp cornstarch
  • 2 tsp fresh lemon juice
  • 1 tbsp water
  • 2 cups fresh blackberries
  • 2 tbsp raw sugar (granulated is fine too)
  • 1 1/2 cups graham crackers, crushed up (about 10 rectangle sheets)
  • 6 tbsp unsalted butter, melted
  • 1/3 cup granulated sugar
  • 24 oz cream cheese (I used 1/3 less fat Philadelphia), softened to room temperature
  • 1 cup granulated sugar (for the filling)
  • 1 cup reduced fat sour cream, let it get to room temperature
  • 2 tsp pure vanilla extract
  • 3 large eggs, at room temperature
  • 1/2 cup fresh blackberries for serving
  • Handful of mint sprigs


  1. Preheat oven to 350°F, spray a 9-inch springform pan or 4-6 mini springform pans with nonstick cooking spray and set aside.
  2. First things first, you need to make the blackberry sauce. Whisk the lemon juice, cornstarch, and water together in a small bowl until the cornstarch has dissolved. Place the berries and raw sugar in a small saucepan over medium heat. Stir continuously for about 3 minutes until the blackberries start to release the juices. Mash them up with a  wooden spoon. Add the cornstarch mixture and continue to stir for about 3 minutes. The mixture will thicken quickly. Remove from heat and strain the mixture into a small bowl to separate the berries and the juice. Set aside to cool.
  3. Mix the crushed graham cracker crumbs, melted butter, and granulated sugar together in a bowl until combined. Press the mixture into the bottom of the springform pans until it is covering the bottom and slightly up on the sides. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. This is to keep water out later. Bake the crust for 6-8 minutes.
  4. For the filling, use a stand mixer or handheld and beat the cream cheese and granulated sugar together on medium speed until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition. Do not overmix the filling after you have added the eggs.
  5. Pour the filling into the cooled crust. Drop spoonfuls of the smooth backberry sauce onto the batter. Using a knife, gently swirl through the droplets. Use the leftover sauce and berries to top the cheesecake when you serve.
  6. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of water. The foil wrapped around the pan will prevent water from leaking inside.
  7. Bake for 50-60 minutes or until the center is almost set. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with blackberry sauce, if desired.

Photos by Bora Images


2 Replies to “Blackberry Swirl Cheesecake”

  1. I enjoy the efforts you have put in this, appreciate it for all the great posts.

  2. This explains a lot — like why you’re so suscecsful and the fact that you certainly have worked for and deserve it. (and I guess it really is true that if you want to have blogging for a job, you really have to make blogging a . . . job.)Love you how-to blogging posts.

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