Description
A delightful dessert that combines the rich creaminess of cheesecake with the fruity flavors of fresh blackberries and raspberries.
Ingredients
Scale
- 3 cups chocolate wafer cookies
- 9 tbsp unsalted butter, melted
- 1 package (6 oz) Driscoll’s blackberries, divided
- 1 cup + 2 tsp sugar, divided
- 1 package (6 oz) Driscoll’s raspberries, divided
- 3 packages (8 oz each) cream cheese, at room temperature
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
- Mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C) and brush a 9-inch springform pan lightly with melted butter.
- Pulse chocolate wafer cookies into crumbs using a food processor, mix with melted butter, and press into the pan. Bake for 14 minutes and then cool completely.
- Lower the oven temperature to 300°F (150°C).
- Blend half of the blackberries with 1 teaspoon of sugar, strain through a sieve to remove seeds and set aside.
- Blend half of the raspberries with 1 teaspoon of sugar, strain through a sieve to remove seeds and set aside.
- Beat cream cheese until smooth, add 1 cup of sugar, sour cream, and vanilla extract, then mix until smooth. Beat in eggs one at a time until just combined.
- Pour half of the cream cheese mixture into the crust, drizzle half of the blackberry and raspberry pureé over it, and swirl with a toothpick. Repeat with the remaining mixture and pureés.
- Bake for 1 hour until edges are set but center jiggles slightly; then turn off oven and leave cheesecake inside with the door propped open for 1 hour.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Garnish with remaining berries and mint leaves before serving chilled.
Notes
For best texture and flavor, chill overnight. Use room temperature cream cheese for a smoother batter.
- Prep Time: 30 minutes
- Cook Time: 1 hour 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, dessert, blackberry, raspberry, baked cheesecake