Description
A bright and rich cheesecake with a crisp crust, smooth cheese layer, and sweet berry swirl, perfect for parties or a calm night at home.
Ingredients
Scale
- 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
Instructions
- 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 incorporated. 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 create a marbled effect.
- Bake for 50–60 minutes until the center is set but still a little jiggly.
- Let the cake cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
Use room temperature cream cheese for a smoother batter and do not overmix after adding the eggs.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg