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Berry Swirl Cheesecake Recipe

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★★★★★

4.8 from 83 reviews

This Berry Swirl Cheesecake features a creamy cream cheese filling accented with a vibrant, homemade mixed berry puree swirl. The graham cracker crust provides a buttery, crunchy base that perfectly complements the rich and tangy cheesecake. Baked in a water bath for a smooth texture and finished with a fruity swirl, this dessert is a delicious and visually stunning treat ideal for any occasion.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup melted butter

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • 1 tbsp lemon zest

For the Berry Swirl:

  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 2 tbsp sugar
  • 1 tsp lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
  2. Prepare Crust: Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  3. Bake Crust: Bake the crust in the preheated oven for 10 minutes to set it. Remove and let it cool while you prepare the cheesecake filling.
  4. Make Berry Sauce: In a saucepan, combine mixed berries, sugar, and lemon juice. Simmer over medium heat until the berries are soft and the mixture is syrupy. Then puree with a blender until smooth and strain to remove seeds and lumps, creating a smooth berry sauce.
  5. Prepare Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Gradually add sugar and vanilla extract, mixing until well combined. Add eggs one at a time, mixing on low speed after each addition. Finally, fold in sour cream and lemon zest gently to preserve the mixture’s texture.
  6. Assemble Layers: Pour half of the cheesecake filling onto the cooled crust in the springform pan. Spoon dollops of the prepared berry puree on top, then gently swirl the berries into the filling using a knife to create a marbled effect.
  7. Repeat Layering: Pour the remaining cheesecake filling over the swirled layer. Add more spoonfuls of berry puree on top and gently swirl again to enhance the berry pattern throughout the cheesecake.
  8. Prepare Water Bath: Place the springform pan in a larger baking pan and fill the outer pan with hot water about halfway up the sides of the springform pan. This water bath prevents cracking by providing gentle, even heat during baking.
  9. Bake Cheesecake: Bake for 55 to 65 minutes. The cheesecake’s center should be mostly set but still slightly jiggly when gently shaken.
  10. Cool Cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for about one hour to prevent sudden temperature changes that can cause cracks.
  11. Chill Overnight: Remove the cheesecake from the oven and water bath. Refrigerate overnight to fully set and enhance the flavors, resulting in a creamy and rich cheesecake with beautiful berry swirls.

Notes

  • Using a water bath is essential to achieve a smooth, crack-free cheesecake.
  • Sour cream adds tanginess and moisture to the filling, balancing the richness.
  • Straining the berry puree ensures a smooth swirl without seeds or lumps.
  • Allow the cheesecake to chill overnight for best texture and flavor development.
  • Use fresh or thawed frozen berries for the best berry sauce consistency.

Keywords: berry swirl cheesecake, mixed berry cheesecake, graham cracker crust cheesecake, creamy cheesecake recipe, baked cheesecake with fruit swirl

Find it online: https://nayabaker.com/berry-swirl-cheesecake-recipe/