recipe - five-layer blackberry swirl cheesecake with fresh blackberries - _MG_3268

sean dreilinger: recipe - five-layer blackberry swirl cheesecake with fresh blackberries

this is what i made to accompany my first attempt at home-roasted coffee. both turned out pretty well!



cheesecake layer 1: crust

1 cup crushed graham cracker

press firmly into spring-release cake pan (i don't have one of these pans anymore. i just used a 2-quart / 2-liter glass cake pan).



cheesecake layer 2: cheesecake

16 oz cream cheese
.75 cup sugar
3 eggs (i used 3 egg whites)
1 teaspoon vanilla extract
.25 cup blackberry syrup (i used strained fresh blackberries mixed with lemon juice and sugar)

mix ingredients in food processor. pour into cake pan atop the crushed graham crackers.



cheesecake layer 3: blackberry swirl

.5 cup blackberry syrup (i used strained fresh blackberries mixed with lemon juice and sugar)

pour from high above onto unbaked cheesecake batter (the height puts the blackberry swirl deeper into the cake).




bake for 30 minutes @ 350 degrees fahrenheit
remove from oven and cool at least 10 minutes

cheesecake layer 4: sour cream

8 oz sour cream
.5 cup sugar
1 tbsp vanilla

mix in food processor until smooth. pour onto cake.



bake for 15 minutes @ 350 degrees fahrenheit.
remove cake and cool.

cheesecake layer 5: blackberry topping

1 tablespoon arrowroot
1 tablespoon sweetener (i used agave nectar)
1 cup fresh blackberries

heat ingredients in a saucepan until arrowroot turns clear. spread warm topping over cheesecake.



refrigerate ~6 hours and serve.

rhodamine: dude. thats perfection in a pan.