A silky cream cheese filling swirled with vibrant blackberry purée sits on a crisp biscuit crust in this elegant dessert. It’s rich, fruity, and perfect for special occasions or weekend indulgence.
Ingredients:
Crust:
- 1 1/2 cups crushed digestive biscuits or graham crackers
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Filling:
- 2 cups fresh or frozen blackberries
- 1/4 cup sugar (for the blackberry purée)
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
Instructions:
- Make the crust:
Mix crushed biscuits, sugar, and melted butter. Press into the bottom of a springform pan. Bake at 325°F (160°C) for 10 minutes, then cool slightly. - Prepare the blackberry purée:
In a saucepan, simmer blackberries and 1/4 cup sugar until the berries break down (about 8–10 minutes). Strain through a sieve to remove seeds. Set aside to cool. - Make the filling:
Beat cream cheese until smooth. Add sugar and mix until fluffy. Beat in eggs one at a time, then vanilla, sour cream, and flour until just combined. - Assemble:
Pour the filling over the crust. Spoon blackberry purée on top and swirl with a skewer or knife. - Bake:
Place the pan in a water bath and bake at 325°F (160°C) for 50–60 minutes, or until the center is nearly set. Let cool in the oven with the door ajar, then refrigerate at least 4 hours or overnight. - Serve:
Garnish with fresh berries or a drizzle of extra purée.
This beautiful dessert balances creamy richness with tart berry brightness. The swirl on top makes each slice look as good as it tastes.
