Blackberry Swirl Cheesecake

Mark Boughton/styling: Teresa Blackburn
  • Yield: 16 servings
  • Prep: 20 minutes
  • Cook: 45 minutes

Baking the cheesecake in a water bath keeps the texture creamy. High in calcium and protein, this cheesecake makes a terrific breakfast.


1 1/2cups graham cracker crumbs
6tablespoons butter, melted
1/3cup sugar
1/4teaspoon salt
3-- (8-ounce) packages Neufchatel cheese
4-- eggs
3/4cup sugar
1teaspoon vanilla extract
1/2teaspoon almond extract
1cup Blackberry Sauce (see recipe)
3/4cup light sour cream


  1. Preheat oven to 300F. Wrap the bottom of a 9-inch springform pan with foil.
  2. To prepare crust, combine all ingredients. Press into springform pan.
  3. To prepare filling, beat Neufchatel cheese; add eggs one at a time, beating after each addition. Add sugar, vanilla and almond extract, beating well. Pour filling into crust. Dollop spoonfuls of Blackberry Sauce and sour cream onto filling. Swirl gently with a knife.
  4. Place pan in a larger baking dish with 2-inch sides. Pour water into baking dish to a depth of 1 inch. Place in oven and bake 1 hour. Turn off oven, open oven door slightly and let cake cool in oven 1 hour. Place in refrigerator to chill 4 hours or overnight.

Nutritional Info *per serving

  • Calories 282
  • Fat 17g
  • Saturated Fat 9g
  • Cholesterol 99mg
  • Sodium 303mg
  • Carbohydrate 27g
  • Fiber 1g
  • Sugars 20g
  • Protein 7g