Blackberry and Raspberry Swirl Cheesecake

This creamy cheesecake is colorful and flavorful thanks to fresh blackberry and raspberry purees. Plan ahead to make this stunning dessert for your next holiday gathering.

Directions

BRUSH lightly with melted butter the bottom and insides of a 9-inch springform pan.
PREHEAT oven to 180°C.
PLACE thw chocolate wafer cookies into the bowl of a food processor and PULSE until converted to crumbs.
TRANSFER crumbs to a medium bowl and ADD melted unsalted butter.
STIR thoroughly to combine.
PRESS crumb mixture into bottom and up insides of prepared pan.
BAKE about 14 minutes or until firm.
ALLOW cake crust to cool completely.
REDUCE oven temperature to 150°C.
PLACE 85 grams of blackberries into a blender or the bowl of a food processor and ADD 1 teaspoon sugar.
PUREE blackberries and STRAIN through a fine sieve and DISCARD seeds.
SET ASIDE blackberry puree.
PLACE 85 grams of raspberries into a blender or the bowl of a food processor and ADD 1 teaspoon sugar.
PUREE raspberries and STRAIN through a fine sieve and DISCARD seeds.
SET ASIDE raspberry puree.
PLACE cream cheese into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
BEAT until cream cheese is completely smooth and SCRAPE DOWN beater and sides of bowl often to ensure all lumps are removed.
ADD 200 grams of sugar and BEAT until smooth.
ADD 125 grams of sour cream and ADD 2 teaspoons vanilla extract.
BEAT to combine.
ADD 3 eggs, one at a time, while BEATING on low speed until combined.
SPOON half of cream cheese mixture into cake crust.
SPRINKLE half of blackberry puree over cream cheese mixture.
SPRINKLE half of raspberry puree over cream cheese mixture.
DIP a toothpick or wooden skewer into batter and SWIRL to CREATE a marbled effect.
SPOON remaining cream cheese mixture into cake crust.
SPRINKLE remaining blackberry puree over cream cheese mixture.
SPRINKLE remaining raspberry puree over cream cheese mixture.
DIP a toothpick or wooden skewer into batter and SWIRL to CREATE a marbled effect.
BAKE about 1 hour or until edges of cake are just set and center jiggles slightly. Do not overcook.
TURN OFF oven and LEAVE cake inside oven.
PROP open oven door with the handle of a wooden spoon.
ALLOW cake to cool in oven 1 hour.
REMOVE cake from oven and ALLOW to cool completely.
CHILL cake in refrigerator until cold throughout, 4 hours or overnight.
OPEN and REMOVE springform pan.
GARNISH cake with remaining blackberries and remaining raspberries and mint leaves.
SERVE immediately.