A homemade graham cracker crust with creamy cheesecake and blackberry swirl. Blackberry Swirl Cheesecake Bars are gorgeous and tasty!
Ingredient
Crust24 oreos4 tbsp unsalted butter meltedCheesecake16 oz cream cheese room temperature½ cup granulated sugar¼ cup sour cream room temperature1 tsp vanilla extract⅛ tsp salt2 large eggs room temperatureSauce6 oz fresh blackberries2 tbsp granulated sugar2 tsp cornstarch1 tsp lemon juice
Direction
1
Mix blackberries, sugar, and lemon juice in a small bowl. Take 20 minutes to relax. Mashing blackberries with a fork releases most of their liquid. Options include food processors and choppers. Mix everything with cornflour. Strain blackberry liquid via fine mesh. Throw away blackberries. Let sauce freeze 15-20 minutes.
2
Crust
Preheat the oven to 325°F. Place parchment paper with overhanging edges on the bottom of the 9"x 9" pan to remove the crumble bar later. Grease sides with flour spray or butter.Process Oreos. Keep mixing Oreos and butter. With a measuring cup bottom, press crumbs into the pan. Bake 10 minutes. Rest 15 minutes after removal from oven.
3
Mix sugar and softened cream cheese in a medium bowl. Beat one egg. Whip the other egg. Whip smooth. Sour cream, vanilla, and salt should be smooth. NOT OVERMIX Pour cheesecake batter in pan. Level cream cheese with silicone or cake spatula. Lightly jig the pan to level.
Cover cheesecake with sauce gradually. Swirl toothpicks for presentation. Centre the pan on the oven rack. Bake for 30–35 minutes (mine took 30).
Let the pan cool for 2 hours after removing it from the oven. Plastic wrap and refrigerate 6 hours or overnight. Before serving, cut cheesecake into 9 pieces from pan.