About this recipe

This lemon blackberry swirl cheesecake tastes bright and rich. It has a crisp crust, a smooth cheese layer, and a sweet berry swirl. You can make it for a small party or a calm night at home. If you like lemon and berry mixes, try making it after baking some blueberry lemon cookies as a snack.

why make this recipe

You make this recipe when you want a fresh, pretty dessert. The lemon gives a light sharp taste. The blackberries give color and sweet bits. You can make it the day before a meal and save time. For more swirl ideas, look at a simple swirl treat like blueberry cheesecake swirl cookies.

how to make Lemon Blackberry Swirl Cheesecake

This cake needs a crust, a cream cheese mix, and a berry swirl. You mix the crust and press it in the pan. You beat the cream cheese and add eggs, lemon juice, and zest. You drop mashed blackberries on the batter and make a swirl with a knife. You bake the cake and then chill it. The swirl idea is like other swirl recipes such as pumpkin cheesecake swirl brownies.

Ingredients :

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup fresh lemon juice
Zest of 1 lemon
1 cup fresh blackberries
1/4 cup powdered sugar

If you want a different crust idea, see this bar recipe as a guide: caramel apple cheesecake bars.

Directions :

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine the graham cracker crumbs and melted butter. Press the mix into the bottom of the pan.
In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla, and blend.
Add the eggs one at a time, mixing just until mixed. Stir in the lemon juice and zest.
Pour half of the cheesecake batter into the crust.
In a small bowl, mash the blackberries with the powdered sugar. Drop spoonfuls of the blackberry mix over the batter.
Add the rest of the cheesecake batter and swirl the blackberry mix with a knife to make a marbled look.
Bake for 50–60 minutes until the center is set but still a little jiggly.
Let the cake cool to room temp. Then put it in the fridge for at least 4 hours before you cut it.

how to serve Lemon Blackberry Swirl Cheesecake

Cut the cheesecake into wedges. Serve each slice plain or with a few fresh blackberries on top. You can add a small lemon slice for look. Let the cake reach room temp for a few minutes so the taste opens.

how to store Lemon Blackberry Swirl Cheesecake

Cover the cake with plastic wrap or put it in an airtight dish. Keep it in the fridge for up to 4 days. Do not leave it on the counter for long. You can freeze slices for up to 1 month. Thaw them in the fridge before you eat.

tips to make Lemon Blackberry Swirl Cheesecake

Use room temp cream cheese so the batter mixes smooth.
Do not over mix after you add the eggs. Mix just until you do not see streaks.
Tap the pan on the counter to remove big air bubbles.
Use fresh lemon juice for the best taste.
Mash the blackberries well so they swirl easy. Learn another small cheesecake idea at apple crisp mini cheesecakes.

variation (if any)

Use raspberries instead of blackberries for a tart note.
Add a thin layer of lemon curd under the swirl for more lemon taste.
Make mini cheesecakes in a muffin tin for single servings.

FAQs

Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them first. Mash well before you add.

Q: Do I need a water bath?
A: No. This recipe bakes well without a water bath. Watch the center so it does not crack.

Q: Can I make this without a springform pan?
A: You can use a regular pan, but a springform pan makes it easy to remove the cake.

Q: How long do I chill the cake?
A: Chill at least 4 hours. Overnight is best.

Conclusion

If you want a no-bake take on this flavor, see this No-Bake Blackberry Lemon Cheesecake | Beyond Frosting for more ideas.