1087. Mulberry Swirl Cheesecake

Do not be intimidated by the seemingly long procedure. It is simply a step by step method to help ensure perfect results for this exceptional cheesecake. Again, I used the mulberries we are blessed with, but the same procedure applies to any berry, and even cherry.
The added sour cream layer is the New York touch I believe, but be what it may, it was a magnificent flavor and visual addition. The berry coulis is marbled into the sour cream layer, after the actual cheesecake layer is about three quarters cooked through.

Ingredients:

For the crust:
2 cups crushed shortbread cookies
2 tsp fresh grated lemon zest
6 Tbsp butter, melted

For the cheesecake:
500g cream cheese, room temp
2 cups sugar
4 eggs
1/4 tsp salt
1 tsp vanilla
1 lime, juice

For the sour cream layer:
1 1/2 cups sour cream
1/4 cup sugar
1/4 tsp salt
1 tsp fresh lemon zest

For the berry syrup:
1 cup fresh mulberries
1 lime, juice
pinch salt
2 Tbsp sugar
1/2 tsp fresh grated lemon zest
1 tsp powdered gelatin
1 Tbsp cold water

Method:

Preheat the oven to 350F. First, make your crust. Crush the cookies into 2 cups of crumbs. Mix with the lemon zest and melted butter until it resembles damp sand. Transfer the crust to a prepared 8-9 inch spring form pan and press down with the back of a spoon to get a compressed flat bottom. Bake for 8-10 minutes until it is just starting to get golden brown and fragrant.

While the crust is baking, make the cheesecake filling. Cream the cream cheese and sugar with a mixer until well whipped and fluffy, then add the rest of the ingredients (eggs, salt, vanilla, lemon or lime juice). Beat on low speed to not incorporate too much air and until you have a smooth batter. When the crust is cooked, pour the cheesecake batter in and bake for another 60 minutes, until there is barely a jiggle in the center but the cake is not starting to brown.

To make the sour cream mixture- just mix together the sour cream, sugar, salt, and lemon zest and set aside.
For the berry syrup, take the clean berries and put in a medium saucepan. Add the lemon/lime juice, salt, sugar, and lemon zest, and cook over medium high heat stirring every few minutes. In a small bowl or ramekin bloom the gelatin in a tablespoon of cold water (just mix them together and set it aside). Boil the berry mixture for 5-10 minutes, until it coats a spoon. Strain the hot berry mix into a clean bowl. Microwave the bloomed gelatin until liquid again and whisk well into the berry reduction; set aside until cheesecake is done.

Dollop the sour cream mixture very gently on the surface of the cheesecake, then spread to the edges with the back of a spoon. Top with the berry syrup, slowly pouring it over the surface of the sour cream and then marbling it in carefully with the tines of a fork. Avoid puncturing the cheesecake layer. Return to the oven for 15-20 more minutes  more until the surface is set and the gelatin is bubbling around the edges. Turn oven off and let cheesecake stay in the oven until cooled. Refrigerate cooled cheesecake overnight.

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