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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