Looking for a show-stopping dessert that’s as delicious as it is beautiful? This Berry Swirl Cheesecake is just the recipe you need! With its rich and creamy texture, paired with the sweet-tart swirl of mixed berries, this cheesecake is sure to impress at any gathering. Plus, it’s a lot easier to make than it looks. Ready to get started?
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- For the berry swirl:
- 1 cup mixed berries (raspberries, blackberries, and blueberries)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 10 minutes. Set aside to cool.
- Make the berry swirl:
- In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat until the berries have broken down and the mixture has thickened, about 10 minutes.
- Use a fine mesh sieve to strain the berry mixture, removing seeds and pulp. Allow the berry sauce to cool.
- Prepare the cheesecake filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and mix well.
- Add the eggs, one at a time, mixing on low speed until just combined. Avoid overmixing.
- Fold in the sour cream and heavy cream until the mixture is smooth.
- Assemble the cheesecake:
- Pour half of the cheesecake filling over the cooled crust.
- Drop spoonfuls of the berry sauce over the filling, then pour the remaining cheesecake batter over the top.
- Use a knife to gently swirl the berry sauce into the cheesecake for a marbled effect.
- Bake:
- Place the cheesecake in a water bath and bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Serve:
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Garnish with fresh berries on top, slice, and enjoy!
Notes
- Water Bath: A water bath helps prevent cracks in your cheesecake and ensures even baking. Simply place your springform pan in a larger pan filled with hot water, and then place it in the oven.
- Berry Options: You can use fresh or frozen berries for the swirl. If using frozen, no need to thaw them before making the sauce.
FAQs
Q: Can I use a different type of crust?
A: Yes! While a graham cracker crust is traditional, you can use an Oreo crust or a digestive biscuit crust for a different flavor.
Q: How long does the cheesecake last?
A: This cheesecake will keep in the refrigerator for up to 5 days. Be sure to cover it tightly to keep it fresh.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze it. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 2 months. Thaw overnight in the refrigerator before serving.
For another delicious dessert, check out this No-Bake Chocolate Peanut Butter Pie.