Blackberry White Chocolate Marble Cheesecake

Introduction: Who can resist a creamy cheesecake with swirls of luscious blackberry and silky white chocolate? This Blackberry White Chocolate Marble Cheesecake is a show-stopper — smooth, rich, fruity, and perfectly elegant for any celebration!

Ingredients

For the crust:

200 g (about 2 cups) chocolate cookies or graham crackers, crushed

100 g (7 tbsp) unsalted butter, melted

For the cheesecake filling:

600 g (21 oz) cream cheese, softened

200 g (1 cup) granulated sugar

200 g (7 oz) white chocolate, melted and slightly cooled

3 large eggs

200 ml (¾ cup) sour cream or heavy cream

1 tsp vanilla extract

For the blackberry swirl:

200 g (1½ cups) blackberries (fresh or frozen)

2 tbsp sugar

1 tsp lemon juice

1 tsp cornstarch mixed with 1 tbsp water

For topping:

Fresh blackberries

Whipped cream swirls (optional)

Instructions

1. Make the crust:
2. Preheat your oven to 160°C (320°F).
3. Mix crushed cookies with melted butter until well combined.
4. Press the mixture firmly into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes, then set aside to cool.
6. Prepare the blackberry sauce:
7. In a small saucepan, combine blackberries, sugar, and lemon juice.
8. Cook over medium heat until berries release their juice (about 5 minutes).
9. Stir in the cornstarch mixture and simmer until thickened (1–2 minutes).
10. Strain to remove seeds, then cool completely.
11. Make the cheesecake batter:
12. In a large bowl, beat cream cheese and sugar until smooth and creamy.
13. Add eggs one at a time, mixing just until blended.
14. Mix in vanilla and sour cream.
15. Stir in melted white chocolate until smooth.
16. Create the marble effect:
17. Pour half of the cheesecake batter into the crust.
18. Add spoonfuls of blackberry sauce, then top with remaining batter.
19. Drop more blackberry sauce on top and swirl gently with a knife for a marble pattern.
20. Bake:
21. Place the pan in a larger baking tray and pour hot water halfway up the sides (water bath).
22. Bake for 55–65 minutes, or until the center is almost set.
23. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
24. Chill for at least 4 hours or overnight.
25. Decorate and serve:
26. Top with whipped cream swirls and fresh blackberries.
27. Slice, serve, and enjoy the creamy, fruity perfection! Tips:

Make sure all ingredients are at room temperature for a smooth texture.

Don’t overmix once eggs are added — it keeps the cheesecake creamy!

For a stronger fruit flavor, double the blackberry swirl portion.