Crust
Filling
Blackberry Swirl (inside)
Topping
Blackberry Drizzle
1

In a food processor, combined the flour, cocoa, sugar and melted butter. Press crust into 9-inch springform pan. Preheat oven to 325 degrees F. Bake crust 10-12 minutes.

2

Mash the blackberries, then strain in a fine mesh strainer. Combine blackberry juice, water, sugar, and cornstarch in medium saucepan over medium heat. Cook and stir until thickened and boiling, about 5 minutes. Re-strain through wire mesh.

3

Melt white chocolate chips and half and half in the microwave in short 10-20 second bursts.

4

Beat cream cheese. Add sugar, sour cream, and almond flour, Add eggs, beating on low speed just until combined. Beat in melted white chocolate and vanilla. cream and sour cream.

5

Pour half of the batter into crust. Dollop half of the raspberry sauce (about 3 tablespoons) over the batter and swirl with a skewer or knife.

6

Add remaining batter and then dollop the remaining sauce. Swirl.

7

Bake 55 to 60-70 minutes with a pan of water on the rack below the cheesecake until set. Turn off oven and crack the oven door open. Let the cheesecake cool for 1 hour in the oven before removing. Cool completely and chill.

Blackberry drizzle
8

Mash 4-6 oz blackberries, then strain in a fine mesh strainer. Combine blackberry juice, water, sugar, and cornstarch in medium saucepan over medium heat. Cook and stir until thickened and boiling, about 5 minutes. Re-strain through wire mesh.

Whipped cream topping
9

Beat heavy cream, powdered sugar, and vanilla. Sprinkle the cheesecake with the white chocolate shavings, then pipe the whipped cream in decorative swirls around the edges to finish.

10

To finish cake, drizzle top with white chocolate, top with whipped cream, drizzle with blackberry sauce and garnish with fresh berries.

Note:
11

Do not use chips, they are designed for baking and have wax added to them to maintain their shape. Always use a bar or chunks

12

Adding powdered (confectionery) sugar to whipping cream, stabilizes it and allows the cream to hold its whip for several days.

13

While vanilla bean paste is preferred, if you don’t have access to some, you can use regular vanilla extract.

Ingredients

Crust
Filling
Blackberry Swirl (inside)
Topping
Blackberry Drizzle

Directions

1

In a food processor, combined the flour, cocoa, sugar and melted butter. Press crust into 9-inch springform pan. Preheat oven to 325 degrees F. Bake crust 10-12 minutes.

2

Mash the blackberries, then strain in a fine mesh strainer. Combine blackberry juice, water, sugar, and cornstarch in medium saucepan over medium heat. Cook and stir until thickened and boiling, about 5 minutes. Re-strain through wire mesh.

3

Melt white chocolate chips and half and half in the microwave in short 10-20 second bursts.

4

Beat cream cheese. Add sugar, sour cream, and almond flour, Add eggs, beating on low speed just until combined. Beat in melted white chocolate and vanilla. cream and sour cream.

5

Pour half of the batter into crust. Dollop half of the raspberry sauce (about 3 tablespoons) over the batter and swirl with a skewer or knife.

6

Add remaining batter and then dollop the remaining sauce. Swirl.

7

Bake 55 to 60-70 minutes with a pan of water on the rack below the cheesecake until set. Turn off oven and crack the oven door open. Let the cheesecake cool for 1 hour in the oven before removing. Cool completely and chill.

Blackberry drizzle
8

Mash 4-6 oz blackberries, then strain in a fine mesh strainer. Combine blackberry juice, water, sugar, and cornstarch in medium saucepan over medium heat. Cook and stir until thickened and boiling, about 5 minutes. Re-strain through wire mesh.

Whipped cream topping
9

Beat heavy cream, powdered sugar, and vanilla. Sprinkle the cheesecake with the white chocolate shavings, then pipe the whipped cream in decorative swirls around the edges to finish.

10

To finish cake, drizzle top with white chocolate, top with whipped cream, drizzle with blackberry sauce and garnish with fresh berries.

Note:
11

Do not use chips, they are designed for baking and have wax added to them to maintain their shape. Always use a bar or chunks

12

Adding powdered (confectionery) sugar to whipping cream, stabilizes it and allows the cream to hold its whip for several days.

13

While vanilla bean paste is preferred, if you don’t have access to some, you can use regular vanilla extract.

White Chocolate Blackberry Cheesecake