A fruity ribbon of pureed blackberries adds a touch of sweetness to the rich, creamy base in this decadent cheesecake. It's great for year-round parties using fresh or frozen blackberries!
2cupsblackberriesfresh or frozen, plus extra for garnish
1/2cupgranulated sugar
4Tablespoonsfruit nectaror fruit juice
1/4cupwateroptional
1Tablespooncornstarchoptional
Oreo Crust
3cupscrushed Oreo cookie crumbs30 Oreo cookies
6Tablespoonsunsalted buttermelted
Cheesecake Filling
32ouncescream cheeseat room temperature. Four 8 ounce packages
1cupgranulated sugar
5ouncesGreek yogurt
1Tablespoonall purpose flour
1Tablespooncornstarch
1teaspoonvanilla extract
3largeeggsat room temperature
Instructions
To Make the Blackberry Sauce
Combine the blackberries, sugar, and fruit nectar in a saucepan. Bring to simmer on medium heat, and cook for 10 minutes, stirring often and crushing the berries with a large fork. Cook the mixture down until it has thickened. Strain the thickened blackberry sauce through a wire sieve into a bowl, pressing the pulp with the back of a spoon. Discard solids and chill the sauce.
If it’s too thin, make a small slurry of cornstarch and water, and blend the slurry into the blackberry sauce as it cooks for an extra few minutes.
Preheat the oven to 350°F, and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to about 2 inches around the cheesecake pan.
Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 layers of foil, to ensure no water leaks into the cheesecake as it bakes in the water bath.
For the Crust
In a food processor, pulse the Oreo Cookies to crumbs (or smash in a plastic bag). Place in a small bowl. Stir in the melted Butter. Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan using a glass or measuring cup. Be careful to get an even layer of crust.
Bake crust for 10 minutes. Set aside and allow crust to cool completely.
For the Cheesecake Filling
In a mixing bowl (with paddles if available), combine the cream cheese and sugar. Beat together at low speed until smooth and creamy, scraping the sides of the bowl.
Add in the yogurt, flour, cornstarch, vanilla extract, and eggs (one egg at a time). Beat at low speed, scraping the bowl until combined.
Assembling the Cheesecake
Pour half of the batter into the cooled crust. Sprinkle half of the blackberry sauce over the batter in small droplets. Swirl with a toothpick until the surface is marbled.
Pour remaining batter slowly onto the surface of the cheesecake. Sprinkle the remaining blackberry mixture over the batter in small droplets. Swirl with a toothpick until the surface is marbled.
Place your wrapped springform pan filled with cheesecake mixture in the water bath pan in the oven. The hot water should be around 2 inches deep.
Bake for 60 to 70 minutes. Begin checking the cheesecake at the 1-hour point to check its consistency. A slight jiggle of the pan (while still in the oven) will tell you if it’s ready, or needs more time. The cheesecake should be jiggly, but not liquid when done baking. If it seems a little liquid in the center, check it again in 10 to 15 minutes.
When the cheesecake is set, yet jiggly, turn the oven off, but leave the cheesecake in the oven for another hour, until the oven has cooled. Do not open the oven during this time, but put a wooden spoon in the oven door to keep it open a half inch or so. This allows the cheesecake to cool slowly as the oven cools, and prevents cracking.
Remove from the oven when cooled. Carefully remove the foil lining from the springform pan. Chill in the fridge for at least 5 hours.
Run a knife around the edge of the pan to ensure an easy release when the springform is removed. Garnish with remaining fresh blackberries, mint leaves, and whipped cream.
Notes
Bring the eggs and the cream cheese to room temperature before beginning. Slice the cream cheese into cubes and allow it to rest on the counter for 30-45 minutes. This will prevent lumps in your batter.
You can substitute the fruit nectar with fruit juice. Good options for fruit nectar include Kern's, Jumex, and Goya in your favorite flavor.
You will need about 30 Oreo cookies or 3 cups of Oreo cookie crumbs to make the crust. You can substitute with a graham cracker crust if preferred.