Blackberry White Chocolate Marble Cheesecake

Ouadie Rhabbouron

 

This stunning Blackberry White Chocolate Marble Cheesecake is a show-stopping dessert that combines creamy, rich cheesecake with tart blackberries and sweet white chocolate in a beautiful marbled pattern. The elegant presentation and sophisticated flavor profile make this the perfect dessert for special occasions, dinner parties, or when you want to impress with something truly spectacular. Decadent, delicious, and absolutely impossible to resist!

Why You'll Love This Marble Cheesecake

  • Visually stunning marble pattern

  • Creamy, luxurious cheesecake texture

  • Perfect balance of sweet and tart

  • White chocolate adds richness

  • Blackberries provide tartness and elegance

  • Impressive presentation

  • Make-ahead friendly

  • Perfect for special occasions

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs (about 14-16 crackers)

  • ¼ cup granulated sugar

  • 6 tablespoons unsalted butter, melted

  • Pinch of salt

For the Cheesecake Filling:

  • 32 oz (4 packages) cream cheese, room temperature

  • 1 cup granulated sugar

  • ¼ cup all-purpose flour

  • 1 teaspoon vanilla extract

  • 4 large eggs, room temperature

  • ½ cup sour cream, room temperature

  • 4 oz white chocolate, melted and slightly cooled

  • 1 cup fresh or frozen blackberries (lightly crushed)

  • 2 tablespoons blackberry jam or puree

For Topping:

  • Fresh blackberries

  • White chocolate shavings

  • Whipped cream (optional)

Instructions

Prepare the Pan:

  1. Preheat your oven to 325°F (163°C).

  2. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, ensuring water won't seep in during the water bath.

  3. Place the pan on a larger roasting pan (this will hold the water for the water bath).

Make the Crust:

  1. In a bowl, combine graham cracker crumbs, sugar, melted butter, and salt.

  2. Mix until the texture resembles wet sand, with all crumbs evenly moistened.

  3. Press this mixture firmly into the bottom of the prepared springform pan, creating an even, compact layer.

  4. Bake for 8 minutes, then remove and let cool slightly while you prepare the filling.

Make the Cheesecake Filling:

  1. Using an electric mixer on low speed, beat the room-temperature cream cheese for 2-3 minutes until smooth and creamy. Scrape down the bowl frequently.

  2. Add the sugar and flour, mixing on low speed until just combined. Don't overmix—overmixing incorporates air, which causes cracks.

  3. Add the vanilla extract and mix until combined.

  4. Add the eggs one at a time, mixing on low speed after each addition. Mix only until each egg is incorporated—don't overmix!

  5. Fold in the sour cream gently by hand using a spatula.

  6. Divide the batter evenly into two bowls:

    • Bowl A: Plain cheesecake batter

    • Bowl B: To which you'll add the white chocolate

  7. To Bowl B, fold in the melted white chocolate gently, stirring until no streaks remain.

Create the Blackberry Swirl:

  1. Gently fold the crushed blackberries into Bowl A until evenly distributed. The batter will have a light purple tint.

  2. Optional: Stir the blackberry jam into the blackberry batter for deeper color and flavor.

Assemble the Layers:

  1. Spread half of the blackberry batter into the crust-lined pan, creating an even layer.

  2. Pour half of the white chocolate batter over the blackberry layer, spreading gently.

  3. Repeat: Add the remaining blackberry batter, then top with the remaining white chocolate batter.

  4. Using a thin knife or skewer, swirl through the batters in a figure-eight or spiral pattern to create the marble effect. Don't overdo it—gentle swirls create the most beautiful pattern.

Prepare the Water Bath:

  1. Pour hot water into the larger roasting pan until it reaches halfway up the sides of the springform pan. The water bath ensures gentle, even cooking and prevents cracks.

Bake:

  1. Carefully place the roasting pan in the preheated 325°F oven.

  2. Bake for 50-60 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle (about 2-inch diameter in the center).

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