This Lemon Blackberry Swirl Cheesecake combines the tangy brightness of fresh lemons with the sweet richness of blackberries, all nestled in a creamy cheesecake. It's perfect for a summer gathering or any time you want a refreshing dessert that looks as stunning as it tastes.
Graham cracker crumbs form the base of the crust, giving a slightly sweet and crunchy texture that complements the creamy filling. Unsalted butter binds the crumbs together while adding richness. Cream cheese is the star of the cheesecake, providing a smooth and tangy foundation. Granulated sugar sweetens the mixture, ensuring every bite is just right. Eggs act as a binder, giving structure to the cheesecake. Lemon zest and lemon juice bring a bright, citrusy flavor that cuts through the richness. Vanilla extract softens and rounds out the flavors. Blackberry puree is swirled into the cheesecake, adding a fruity twist and a beautiful color contrast. Confectioners sugar sweetens the blackberry puree, while cornstarch helps thicken it for a perfect swirl.
This cheesecake shines on its own, but you can elevate it by garnishing with fresh blackberries and a sprig of mint for a pop of color. Serve it alongside a chilled glass of sparkling lemonade for a refreshing pairing that enhances the citrus notes.
First, preheat your oven to 325°F (163°C) and get your 9-inch springform pan ready by giving it a good greasing. In a medium bowl, combine the graham cracker crumbs with the melted butter. Mix until it resembles wet sand, then press it firmly into the bottom of the prepared pan to form your crust. Set it aside.
In a large bowl, beat the cream cheese until it's smooth—no lumps allowed! Gradually add the granulated sugar and keep mixing until everything's well combined. Next, add the eggs one at a time. Make sure each egg is fully incorporated before adding the next. Stir in the lemon zest, lemon juice, and vanilla extract, and mix until smooth.
Pour half of the cream cheese mixture over the prepared crust, smoothing out the top. In a separate bowl, combine the blackberry puree with the confectioners sugar and cornstarch. Drop spoonfuls of the blackberry mixture over the cheesecake layer, and use a knife to gently swirl it through the batter.
Pour the remaining cream cheese mixture over the top, then swirl the remaining blackberry mixture as before. Bake for 50-60 minutes, or until the center is just set. Let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight if you can wait!
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