Blackberry Cheesecake Cream Swirl (Print Version)

# Ingredients:

→ Blackberry Swirl

01 - 340 grams fresh blackberries
02 - 2 tablespoons granulated sugar

→ Crust

03 - 125 grams graham cracker crumbs
04 - 85 grams unsalted butter, melted
05 - 3 tablespoons granulated sugar
06 - 1/2 teaspoon ground cinnamon, optional
07 - 1/8 teaspoon salt

→ Cheesecake Filling

08 - 675 grams full-fat cream cheese, at room temperature
09 - 200 grams granulated sugar
10 - 240 grams full-fat sour cream
11 - 1 teaspoon vanilla extract
12 - Finely grated zest of 1 lemon
13 - 1/8 teaspoon salt
14 - 3 large eggs

→ Topping

15 - 180 millilitres cold heavy cream
16 - 40 grams powdered sugar
17 - 1 teaspoon vanilla extract
18 - Fresh blackberries, for decoration

# Instructions:

01 - Place blackberries in a food processor and blend until completely pureed, scraping down sides as needed. Pass the puree through a fine-mesh sieve into a bowl to extract the liquid, pressing with a rubber spatula. Discard seeds and solids. Stir in granulated sugar and set aside.
02 - Preheat oven to 175°C. Grease a 23-centimetre springform pan. Combine graham cracker crumbs, melted butter, granulated sugar, cinnamon (if using), and salt in a bowl. Stir until evenly moistened. Press mixture firmly into the base and 2.5 centimetres up the sides of the prepared pan. Freeze crust while preparing filling.
03 - In a large mixing bowl, beat cream cheese and granulated sugar with an electric mixer until smooth. Add sour cream, vanilla extract, lemon zest, and salt; mix to combine. Add eggs one at a time on low speed, mixing just until incorporated after each addition. Scrape sides and bottom of bowl and beat for 1 minute to fully blend.
04 - Pour half of the cheesecake filling into chilled crust. Spoon half the blackberry puree over filling and swirl gently with a butter knife, taking care not to disturb the crust. Repeat with remaining filling and puree.
05 - Place springform pan on a rimmed baking sheet. Bake in preheated oven for 55 to 65 minutes, or until centre barely wiggles when tapped. Remove from oven and cool to room temperature.
06 - Cover cheesecake loosely with plastic wrap. Refrigerate overnight, at least 8 hours, to set.
07 - Chill a mixing bowl and mixer beaters for 20 to 30 minutes. Whip cold heavy cream until it thickens, then add powdered sugar and vanilla extract. Continue beating until stiff peaks form.
08 - Pipe or spread whipped cream around the perimeter of the cheesecake. Garnish with fresh blackberries. Slice and serve. Store leftovers covered in the refrigerator up to 4 days, or freeze tightly wrapped for up to 1 month.

# Notes:

01 - Allow cream cheese to reach room temperature before mixing to ensure a smooth filling.
02 - Do not cover cheesecake while still warm to prevent condensation and sogginess.
03 - Run a sharp knife around the edges of the pan before unmoulding for clean release.
04 - Heavy cream is preferable over whipping cream for optimal whipped topping stability.
05 - Cinnamon in the crust is optional but enhances the flavour profile alongside blackberries.

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