Indulge in the rich and creamy Swirled Blackberry Cheesecake, featuring a unique rye pecan crust and a luscious cream cheese filling. Topped with a beautifully marbled blackberry swirl, this dessert is not only a treat for the taste buds but also a feast for the eyes. Perfect for any occasion, from family gatherings to special celebrations, this cheesecake combines the classic flavors of a New York-style cheesecake with the fresh, tangy taste of blackberries.
Prepare the Crust: Preheat oven to 375°F. Combine crust ingredients in a food processor until crumbly. Press into the bottom of the springform pan and bake for 12-15 minutes. Cool.
Make the Filling: Beat cream cheese, sugar, and salt until smooth. Add sour cream, orange zest, and juice, then eggs one at a time. Pour over cooled crust.
Create the Swirl: Puree blackberries and sugar; strain. Dollop on filling and swirl with a toothpick.
Bake: Place pan in a water bath and bake at 325°F for 1 hour 30 minutes. Turn off oven, crack door open, and cool cheesecake slowly. Then chill for at least 4 hours.
Serve: Garnish with fresh blackberries and enjoy!
Notes
Substitutions: Frozen blackberries can be used instead of fresh. For a gluten-free version, substitute rye flour with a gluten-free flour blend.
Serving Tip: For clean slices, dip a knife in hot water and wipe dry before each cut.
Storage: Cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to a month.