Thursday, 26 November 2009

Sophia's NY style blackberry swirl cheesecake!

It was Thanksgiving the other day and my lovely cousin who lives in the USA made this cheesecake with her mum/my aunt. It looked so good I had to post it on here!
I've made a few changes as it's an American recipe so people everywhere to make it!

Ingredients (serves 16)
  • 8 oz. Honey Maid Graham Cracker Crumbs/digestive biscuits
  • 3 tablespoon sugar
  • Tablespoon of melted butter
  • 4 packs of Philadelphia cheese / 5 packs of cream cheese - 8.oz per packet (the weight of packet depends on where you live...)
  • 8oz sugar
  • 3 tablespoons of flour
  • 1 tablespoon of vanilla
  • 4 eggs
  • 1/3 cup of blackberry jam
How to bake

  • Preheat the over to 325F/gas mark 3
  • Line a 13x9 inch baking pan with foil, with the ends of the foil extending over the sides of the pan.
  • Mix the cracker/biscuit crumbs with the butter and press firmly onto the bottom of the pan.
  • Bake for 10 minutes.
  • Beat the cream cheese, sugar, flour and vanilla in a large bowl until well blended.
  • Add the eggs one at a time, mixing until each egg is just blended.
  • Pour mixture over the crust.
  • Drop small spoonfuls of jam over the mixture. Cut through the mixture several time with a knife to create a marble effect.
  • Bake for 40minutes or until the centre is almost set.
  • Refrigerate for at least 4 hours before serving.

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