Blackberry Swirl Cheesecake
- 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.
Ingredients
- Crust:
- 1 1/2cups graham cracker crumbs
- 6tablespoons butter, melted
- 1/3cup sugar
- 1/4teaspoon salt
- Filling:
- 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
Instructions
- Preheat oven to 300F. Wrap the bottom of a 9-inch springform pan with foil.
- To prepare crust, combine all ingredients. Press into springform pan.
- 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.
- 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