Berry Swirl Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • ¼ cup sugar
  • 1 Tbsp. lemon juice
  • 2 Tsp. lemon zest
  • 2 Tsp. arrowroot powder
  • 1 Tbsp. cold water
  • CRUST:
  • 1 cup graham cracker crumbs
  • 2 Tbsp. sugar
  • 4 Tbsp. butter, melted
  • FILLING:
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 2 Tbsp. all-purpose flour
  • 2 Tsp vanilla extract
  • 4 eggs, lightly beaten
Instructions
  1. In a small saucepan, combine the berries, sugar and lemon juice/zest.
  2. Cook and stir over medium heat for 5 minutes or until the berries are softened.
  3. Combine arrowroot powder and water until smooth; stir into the berry mixture.
  4. Bring to a boil; cook and stir for 2 minutes or until thickened.
  5. Remove from the heat; cool to room temperature.
  6. Transfer to a blender; cover and process until smooth.
  7. Strain in fine mesh strainer to remove blackberry seeds.
  8. Set aside.
  9. For crust, in a small bowl, combine the crumbs and sugar; stir in the butter.
  10. Press onto the bottom of a greased 9-in. springform pan.
  11. Place pan on a baking sheet.
  12. Bake at 350° for 10 minutes.
  13. Cool on a wire rack.
  14. In a large bowl, beat cream cheese and sugar until smooth.
  15. Beat in the sour cream, flour and vanilla.
  16. Add eggs; beat on low speed just until combined.
  17. Pour filling over crust.
  18. Drizzle with blueberry mixture; cut through batter with a knife to swirl.
  19. Return pan to baking sheet.
  20. Bake at 350° for 1 hour or until center is almost set.
  21. Cool on a wire rack for 10 minutes.
  22. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
  23. Refrigerate overnight.
  24. Refrigerate leftovers.
Recipe by Veggie Punk Kitchen at http://veggiepunkkitchen.com/berry-swirl-cheesecake/