If you’re craving a decadent dessert that combines elegance and bold flavor, this White Chocolate Cheesecake with Blackberry Swirl is your perfect match. This stunning cheesecake not only impresses with its elegant marbled top but also boasts a rich, creamy texture that’s elevated by a fruity swirl. Whether you’re baking for a special occasion or simply indulging your sweet tooth, this recipe blends visual appeal with gourmet flavor.
Why You’ll Love This Recipe
- Visual Wow Factor: The blackberry swirl creates an eye-catching pattern that’s perfect for parties or holidays.
- Rich & Creamy Texture: Thanks to a mix of cream cheese, sour cream, and heavy cream.
- Flavor Balance: Sweet white chocolate contrasts beautifully with tart blackberries.
- Make-Ahead Friendly: Perfect for prepping a day before your event.
- Customizable: Offers room for flavor twists and toppings.
Ingredients
For the Blackberry Swirl:
- 10.5 oz (300g) blackberries, fresh or frozen
- Juice of 1 lime
- 2 tbsp sugar
For the Crust:
- 8 oz (230g) biscuit cookies, crushed
- 3.5 oz (100g) ground almonds
- 3.5 oz (100g) butter, melted
For the Filling:
- 21 oz (600g) cream cheese, room temperature
- 1 cup (240ml) sour cream
- 1/2 cup (120ml) heavy cream
- 1 cup (200g) sugar
- 4 medium eggs
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 7 oz (200g) white chocolate, melted
For Garnish:
- Fresh blackberries
- Whipped cream (optional)
How to Make White Chocolate Cheesecake with Blackberry Swirl
- Prep the Tin: Line and grease a 9-inch springform pan with parchment, letting the paper overlap the sides.
- Make Blackberry Swirl: Simmer blackberries with lime juice and sugar for 10 minutes. Strain through a sieve and let cool.
- Form the Crust: Combine the crushed cookies, ground almonds, and melted butter until well blended. Firmly press the mixture into the base of the pan, then refrigerate for 30 minutes.
- Blend the Filling: Beat together the cream cheese, sour cream, heavy cream, sugar, eggs, vanilla extract, and flour until smooth. Gently fold in the melted white chocolate.
- Assemble: Pour the filling into the prepared crust. Drizzle the blackberry sauce in a spiral from center to edge, and swirl with a skewer if desired.
- Bake: Bake at 350°F (180°C) for 60 minutes. If browning too much, cover with foil. Turn off the oven, crack the door, and cool for 2 hours.
- Chill: Refrigerate overnight for best results.
- Serve: Garnish with blackberries and whipped cream.
Helpful Tips
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temp for a smoother mix.
- Water Bath Option: Bake in a water bath for an ultra-creamy texture.
- Mix Gently: Stir only until ingredients are incorporated to avoid air bubbles and prevent cracks.
- Cool Gradually: This prevents sudden temperature changes that cause cracks.
Substitutions And Variations
- Fruit Swaps: Try raspberries, blueberries, or a mixed berry combo.
- Alternate Crusts: Substitute biscuit cookies with graham crackers or chocolate cookies for a unique twist.
- Dairy-Free: Use plant-based cream cheese and coconut cream.
- White Chocolate Chips: Use quality chips or chop a bar for a smoother melt.
Frequently Asked Questions
Can I use frozen blackberries? Absolutely! Just be sure to thaw them thoroughly and drain off any extra liquid.
How long does this cheesecake last? When stored in an airtight container in the fridge, it will stay fresh for up to 5 days.
Can I freeze it? Yes, you can! Wrap individual slices tightly and freeze for up to 2 months.
Do I need a water bath? Not mandatory, but it helps prevent cracks and ensures a creamy texture.
Storage Instructions
- Refrigerate: Keep in the refrigerator, covered, for up to 5 days.
- Freeze: Wrap each slice in plastic and foil, and store in the freezer for up to 2 months. Let thaw in the fridge before serving.
Conclusion
This White Chocolate Cheesecake with Blackberry Swirl is more than a dessert—it’s an experience. The rich, creamy filling paired with a tangy blackberry twist creates a balance that’s both luxurious and refreshing. Give this recipe a try, and don’t forget to share your delicious results with us. Looking for more inspiration? Explore our other indulgent cheesecake creations!
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White Chocolate Cheesecake with Blackberry Swirl
- Total Time: 11 hours 30 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
White Chocolate Cheesecake with Blackberry Swirl is a creamy, rich dessert with a vibrant berry twist—perfect for any celebration or gathering. Make it ahead and wow your guests with every slice!
Ingredients
For the Blackberry Swirl:
10.5 oz (300g) blackberries (fresh or frozen)
Juice of 1 lime
2 tbsp sugar
For the Crust:
8 oz (230g) biscuit cookies, crushed
3.5 oz (100g) ground almonds
3.5 oz (100g) butter, melted
For the Filling:
21 oz (600g) cream cheese, room temperature
1 cup (240ml) sour cream
1/2 cup (120ml) heavy cream
1 cup (200g) sugar
4 medium eggs
2 tsp vanilla extract
2 tbsp all-purpose flour
7 oz (200g) white chocolate, melted
For Garnish:
Fresh blackberries
Whipped cream (optional)
Instructions
- Prep the Tin: Line and grease a 9-inch springform pan with parchment, letting the paper overlap the sides.
- Make Blackberry Swirl: Simmer blackberries with lime juice and sugar for 10 minutes. Strain through a sieve and let cool.
- Form the Crust: Combine the crushed cookies, ground almonds, and melted butter until well blended. Firmly press the mixture into the base of the pan, then refrigerate for 30 minutes.
- Blend the Filling: Beat together the cream cheese, sour cream, heavy cream, sugar, eggs, vanilla extract, and flour until smooth. Gently fold in the melted white chocolate.
- Assemble: Pour the filling into the prepared crust. Drizzle the blackberry sauce in a spiral from center to edge, and swirl with a skewer if desired.
- Bake: Bake at 350°F (180°C) for 60 minutes. If browning too much, cover with foil. Turn off the oven, crack the door, and cool for 2 hours.
- Chill: Refrigerate overnight for best results.
- Serve: Garnish with blackberries and whipped cream.
Notes
Use room temperature dairy for the smoothest filling.
Chill overnight for best flavor and texture.
Cover loosely with foil if top browns too quickly.
For a clean swirl, use a piping bag to control the blackberry sauce.
- Prep Time: 30 minutes
- Cook Time: 60 minutes + Time (Chill/Rest): 10 hours
- Category: Dessert
- Method: Baking
- Cuisine: American-European Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Carbohydrates: 35g
- Protein: 6g