Blackberry Marbled Cheesecake (with Brownie Bottom Crust)

Thursday, July 27, 2017

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

I’ve got a daughter who absolutely loves the color purple. I take full advantage of it, and pile as many purple foods on her plate as possible. Blackberries are almost always on her breakfast plate, beets are present in some form for lunch, and eggplant fries are one of her favorites. Basically, if it’s purple, she’ll eat it.

I wanted to create a purple dessert for her that she would squeal over. Enter: blackberry swirl cheesecake. And while my Camille loves cheesecake like everyone else, she really loves brownies. I surprised her by making a brownie crust for the cheesecake.

She did a little happy dance after she took a bite, and she peeled the layers apart to see the brownies up close. It’s like her little mind didn’t believe two delicious things could exist in one pretty package.

If you’ve been around here for a while, you guys know that I primarily bake small-batch desserts. I typically make a cheesecake in a loaf pan to get five small slices instead of a big 9” cheesecake. I like the portion control it gives us, and I also love that I don’t have leftovers for days, staring at me just begging me to eat them.

So, I combined my two favorite desserts for two with this dessert: the bottom layer is my recipe for ‘brownies for two,’ and the top layer is a half recipe of my ‘cheesecake in a loaf pan.’ The result is five to six mini slices of cheesecake that you will love serving.

Oh, and one more thing: don’t limit yourself to blackberries! This marbled cheesecake would be just as good with a strawberry swirl, a blueberry swirl, or even a mango swirl! Adapt this marbled cheesecake using your favorite fruit, and enjoy it year ‘round—with rhubarb in the spring, blackberries in the summer, cranberries in the fall, and frozen fruit, like mangos, in the winter. Cheesecake deserves a place on your table any time of year.

Marbled Header2

Blackberry Marbled Cheesecake (with Brownie Bottom Crust)

For the blackberry swirl:

3 ounces fresh or frozen blackberries

1 tablespoon granulated sugar


For the brownie bottom:

4 tablespoons Kerrygold Unsalted Butter, diced

1/2 cup + 1 tablespoon granulated sugar

6 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 large egg

1/4 cup all-purpose flour


For the cheesecake layer:

6 ounces cream cheese, softened to room temperature

1 large egg white (reserve the yolk for another use)

3 tablespoons granulated sugar

1/4 teaspoon vanilla extract


First, make the blackberry sauce: add the blackberries and sugar to a small saucepan. Crush lightly with a wooden spoon, and turn the heat to medium. Let the blackberries cook until soft and falling apart (about 10 minutes). Push the blackberries through a sieve to collect all of the juice and discard the seeds. Set aside.

Next, make the brownies: combine the butter, sugar and cocoa powder in a medium microwave-safe bowl. Heat on HIGH for 30 seconds.

Stop, stir the mixture, and then place it back in the microwave for another 30 seconds.

Stir the brownie mixture gently to cool for about 3-4 minutes, and then stir in the salt and vanilla to further cool it.

Once the brownie mixture feels warm (but not hot) to the touch, add the egg and stir until combined.

Finally, add the flour, and beat for at least 50 strokes (the more you stir brownie batter, the chewier the brownies will be!)

Preheat the oven to 325-F.

Line a 9x5x3” loaf pan with parchment paper, leaving extra on the ends to serve as handles.

Spread the brownie mixture evenly in the bottom of the pan.

Next, make the cheesecake filling: combine all ingredients and beat until smooth with an electric mixer, about 3 minutes.

Pour the cheesecake mixture over the brownies, and gently smooth.

Next, drizzle the blackberry sauce on top of the cheesecake, and use a toothpick to gently swirl it into the cheesecake layer (try not to swirl it into the brownie layer).

Bake for 45 minutes, or until the edges of the cheesecake start to turn golden brown, and a toothpick inserted to the cheesecake comes out mostly clean.

Let the brownies cool in the pan to room temperature, and then slice. Refrigerate for the easiest slicing! Enjoy!