Not every dessert is a focal point of a dessert spread, but this blackberry cheesecake could be. It has lines and swooshes that make it resemble a spider-web – or you can call it marbled, if you’re feeling fancy.

The idea of creating a cheesecake first came about in Greece nearly 4,000 years ago as a practical method of utilizing abundant cheese and flour to make a single dish.

The idea caught on, and in 19th-century America, the cheesecake was modified to accommodate many flavors and tastes. Today, there are almost endless combinations of cheeses and fruits to top off any cheesecake – even alongside a few decadent things like chocolate or caramel.

This recipe was adapted from Sortedfoods.com

Spider-web blackberry cheesecake

1 egg

1/4 cup sugar

1/4 cup self-rising flour

2 packages cream cheese

1/2 cup sour cream

1 cup heavy whipping cream 1 teaspoon vanilla extract

2 cups blackberries

1 tablespoon powdered sugar

Preheat oven to 400 F. Combine one egg and sugar into a small bowl and whisk until thoroughly mixed. Gradually add in the flour, and slowly mix – you don’t want to end up with a floury coating throughout the kitchen. It is crucial that the air in the mixture does not escape, so take your time in mixing this base.

Once mixed, pour cake mix into an oven-safe cake pan and bake for approximately eight minutes, or until the cake is golden brown. Allow to cool and set aside.

Next, begin making the cream cheese topping. In a medium bowl, combine the cream cheese, sour cream and whipping cream and mix until uniform through- out. next, add in the sugar and the vanilla extract and continue to mix. Once mixed, set bowl aside.

Take the blackberries and place in a blender or food processor. Add in one teaspoon of powdered sugar and blend to a paste.

Remove one half of the blackberry paste from the blender and pour on top of the cake base. Next, take the bowl of cream cheese and pour the entirety on the top of the cake. Spread out evenly until completely smooth on the top – using a knife with an offset handle works well because it allows you to not accidentally drag your hand through the pristine surface you just finished.

Take the remaining blackberries and place into a small bag. Cut a small piece off the bottom of the bag to ice the top of the cake. Start in the center of the cake’s surface, and create a spiral with the blackberries until the spiral reaches the edge of the cake tin. Proceed to create the spider-web effect by taking a toothpick or a similar thin tool and dragging it through the blackberry puree in lines that radiate out from the center spiral.

Once the web is complete, place the cake in the refrigerator for 30 minutes to one hour to solidify.

Remove from refrigerator after the time has elapsed and remove cake from the tin. Place three to four blackberries on the very top and center of the cake along with a few mint leaves for brightness. Cut into eight to 12 slices and serve.

Cody Powell-McClintick can be reached at [email protected]