Blackberry and Pine Nut Cheesecake Recipe
Prep Time:
8 hours, 40 minutes
Cook Time:
70 minutes
Servings:
10 Servings
Ingredients
  • ¼ cup raw pine nuts
  • 1 cup graham cracker crumbs
  • 1 (3-ounce) bar dark chocolate, chopped
  • 3 tablespoons unsalted butter
  • 1 ½ cups fresh blackberries
  • 2 tablespoons granulated sugar
  • 1 pound cream cheese, room temperature
  • 8 ounces mascarpone cheese, room temperature
  • 1 cup granulated sugar
  • ½ cup sour cream, room temperature
  • 2 tablespoons flour
  • ¼ teaspoon salt
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely chopped or grated orange zest
  • 1 teaspoon finely chopped or grated lemon zest
  • ¼ cup granulated sugar
  • 3 tablespoons water
  • 1 teaspoon unsalted butter
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
  • ¾ cup raw pine nuts
  • ½ cup fresh blackberries
Directions
  1. Prepare a 9-inch springform pan by coating it with non-stick baking spray and lining the bottom with a parchment paper circle cut to fit.
  2. Wrap the outside bottom of the pan with foil to prevent leaking.
  3. Place the pine nuts in a food processor and process until they are very fine.
  4. Add the graham cracker crumbs and pulse until combined.
  5. In a microwave-safe bowl, combine the chocolate and butter and melt on medium heat for 30 seconds at a time, stirring and repeating just until smooth.
  6. Combine the melted chocolate mixture with the graham crumbs, stirring until well-mixed.
  7. Press the crust mixture into the bottom of the springform pan in an even layer.
  8. Chill the crust in the freezer until firm (about 20 minutes).
  9. Preheat the oven to 325 F
  10. Add the blackberries to a food processor bowl and puree until liquified.
  11. Transfer the puree to a fine mesh strainer over a bowl, pressing out all of the liquid. Discard the seeds.
  12. Mix the sugar into the blackberry puree and set aside.
  13. In a stand mixer bowl or other large mixing bowl, beat the cream cheese and mascarpone until smooth and fuffy.
  14. Add the sugar, sour cream, flour, and salt and beat just until combined.
  15. Add the eggs one at a time, allowing each egg to be incorporated into the batter.
  16. Scrape the bowl and mix in the vanilla and zests, beating just until combined.
  17. Transfer half of the cheesecake batter to the prepared pan.
  18. Dollop half of the blackberry puree over the batter in spoonfuls.
  19. Use the tip of a knife to marble the puree into the batter, taking care not to disturb the crust.
  20. Add the remaining batter to the pan and repeat the marbling with the remaining puree.
  21. Bake the cheesecake for 55-65 minutes until it is puffed and just slightly jiggly in the center.
  22. Remove the cheesecake from the oven and cool to room temperature.
  23. Once the cheesecake is cooled, cover with plastic and chill for at least 8 hours or overnight.
  24. Prepare a small baking sheet by covering it with parchment paper.
  25. To make the candied pine nuts, combine the sugar and water in a small saucepan.
  26. Cover the pot and bring it to a boil over medium-high heat.
  27. Uncover and cook the syrup until it is a golden amber color (about 5 minutes).
  28. Turn off the heat and add the butter, vanilla, and salt, followed by the pine nuts.
  29. Gently stir to coat the nuts.
  30. Immediately transfer the nuts to the baking sheet and spread into an even layer.
  31. Place the baking sheet in the oven and bake for 5 minutes until deep golden brown.
  32. Allow the candied nuts to cool completely, then break into small pieces and set aside.
  33. Loosen the side of the springform pan to release the cheesecake.
  34. Use a spatula to lift the cheesecake off the bottom and remove the parchment paper.
  35. Place the cheesecake on a platter and garnish with the candied pine nuts and the remaining blackberries.
  36. Cut the cheesecake into slices and serve chilled.