introduction

This Lemon Blackberry Swirl Cheesecake makes a bright and sweet dessert. It looks nice and tastes fresh. If you like soft and rich cakes, you will like this. You can also try a small version like apple crisp mini cheesecakes for a party.

why make this recipe

Make this cake when you want a fresh dessert for friends or family. It mixes bright lemon and deep blackberry for a fine balance. You can make it for birthdays, holidays, or a calm night at home. If you like apple and caramel treats, try a caramel apple cheesecake bars recipe too.

how to make Lemon Blackberry Swirl Cheesecake

You work in three main parts: the crust, the cheese mix, and the berry swirl. First you press the crust in the pan. Next you make the smooth cheese mix with lemon. Then you add the blackberry puree and swirl it in. Use gentle hand moves for a pretty marble look. For a quick change, see a simple cheesecake bars idea.

Ingredients :

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup granulated sugar
4 (8-ounce) packages cream cheese, softened
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
Zest of 1 lemon
1 cup fresh blackberries
Optional: extra blackberries for top and lemon glaze for drizzle
You can also add a small cinnamon touch if you like the feel of a churro cheesecake.

Directions :

Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, vanilla, lemon juice, and lemon zest, mixing until combined.
Pour half of the cheesecake batter over the crust.
In a blender, puree fresh blackberries and gently swirl into the cheesecake batter. Pour the remaining batter on top and swirl with a knife to create a marbled effect.
Bake for about 60-70 minutes, or until the center is set but slightly jiggles.
Turn off the oven and let the cheesecake cool inside for an hour. Chill in the refrigerator for at least 4 hours before serving.
Serve with additional blackberries and a drizzle of lemon glaze if desired.

how to serve Lemon Blackberry Swirl Cheesecake

Cut the cheesecake with a sharp knife for clean slices. Serve cold. Add fresh blackberries on top for color. A thin lemon glaze adds more shine and taste. You can also serve small slices with coffee or tea.

how to store Lemon Blackberry Swirl Cheesecake

Keep the cake in the fridge. Cover it with plastic wrap or put it in an airtight box. It will stay fresh for 4 to 5 days. For longer keep, freeze slices in a tight box for up to 1 month. Thaw in the fridge before you eat.

tips to make Lemon Blackberry Swirl Cheesecake

Use room temperature cream cheese for a smooth mix.
Do not overbeat after you add the eggs. Mix just until even.
Strain the blackberry puree if you want fewer seeds.
Press the crust well so it holds the cake.
Cool the cake slowly in the oven to avoid cracks.
For a sweet cookie twist, you may like these salted caramel cheesecake cookies tips.

variation (if any)

Make a no-bake version by using gelatin or a chill-set method and skip baking.
Use frozen blackberries if fresh are not in season. Thaw and drain first.
Swap lemon for lime for a different tang.

FAQs (minimum three FAQ)

Q: Can I use frozen blackberries?
A: Yes. Thaw them and drain extra juice before pureeing.

Q: Why did my cheesecake crack?
A: You may have overbaked or cooled it too fast. Cool the cake slowly in the oven with the door closed for a bit.

Q: Can I make this ahead?
A: Yes. Make it a day before. Keep it chilled until serve.

Q: How do I get clean slices?
A: Warm the knife in hot water and wipe it dry between cuts.

Q: Can I use lemon extract instead of lemon juice?
A: You can, but use less extract. It is stronger than juice.

Conclusion

If you want a no-bake lemon and blackberry idea, see this No-Bake Blackberry Lemon Cheesecake | Beyond Frosting for another way to enjoy the same bright flavors.

Lemon Blackberry Swirl Cheesecake