Blackberry Swirl Cheesecake

Creamy, delicious, and perfect for any special occasion!

I've been using this recipe for years now. I wouldn't dare change one thing about it. My husband requests this for his birthday, Christmas, Valentine's Day... etc.

*You can leave out the blackberry jam, and it would be just a plain cheesecake! :) So good!

For the Crust:

• 1 ¼ cups of graham cracker crumbs

• 5 Tbsp. unsalted butter, melted

• ¼ cup sugar

For the Filling:

• 5 8oz. Packages of softened cream cheese

• 1 cup of sour cream

• 4 eggs

• 1 ½ cups sugar

• ½ tsp. Salt

• ¼ cup of sifted flour

• Zest of small lemon (optional)

• 2 tsp. Vanilla

• A few spoonfuls of seedless blackberry jam (or any jam you like!)

**Important- Several hours before baking, take out the cream cheese, eggs, and sour cream so they can be softened at room temperature.

1. Preheat the oven to 350. Line the outside of a 10 x 3 springform pan with aluminum foil. Spray the pan with non stick cooking spray and set aside.

2. In a large bowl, mix together all ingredients for the crust. Pour into the springform pan.

3. Bake the crust for about 8 minutes and then set aside to cool.

4. In the bowl of a standing mixer fitted with a paddle attachment, cream together the cream cheese until it is smooth and creamy (about 2 minutes). Then add in your eggs, one at a time.

5. Gradually add in the sugar while mixing.

6. Add in the vanilla, salt, sour cream, and flour.

7. Mix for another minute or so until it is creamy and you no longer see any bits of flour.

8. Pour the mixture into your crust.

9. If you are using a jam (swirl), place about 1/3 cup of the jam into a bowl and microwave for about 30 seconds- just to get it a little runny. Put spoonfuls of the jam all over the top of the cheesecake. Use a butter knife to swirl it around.

10. Water bath- place your cheesecake into a large baking pan. Fill the pan with hot water. Use enough water until it goes halfway up the side of your springform pan.

11. Bake for exactly 45 minutes. After 45 minutes, rotate your baking pan 180 degrees for even baking.

12. Bake for another 10-15 minutes.

13. Turn off the oven. Open the oven door JUST enough to wedge a wooden spoon in the crack. Let the cheesecake slowly cool for one hour in the oven.

14. Put your cheesecake on your counter and allow it to cool completely (a couple of hours).

15. Place in the fridge for 6 hours or overnight.

16. Top with berries of your choice! Enjoy!

This is the BEST cheesecake ever. I PROMISE!