Berry Swirl Cheesecake

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 12
★★★★★
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Berry Swirl Cheesecake is a delightful blend of creamy cheesecake goodness and a tangy berry twist. Perfect for summer gatherings or any occasion where you want to impress, this dessert is as visually stunning as it is delicious.

Ingredients for Berry Swirl Cheesecake

The base of this cheesecake is made with graham cracker crumbs and unsalted butter. These ingredients form a buttery, crunchy crust that supports the creamy filling. The star of the filling is cream cheese, which provides that signature cheesecake tang. We sweeten it up with granulated sugar and add a touch of richness and tang with sour cream. A hint of vanilla extract rounds out the flavors beautifully. The eggs help give the cheesecake structure and a smooth texture. For the swirl, we use mixed berries — a combination of raspberries, blueberries, and strawberries — blended with a bit of granulated sugar and a splash of lemon juice to create a vibrant, fruity contrast.

Tips & Tricks

  • Use room temperature cream cheese for the smoothest filling.
  • To prevent cracks, avoid over-mixing the batter once you add the eggs.
  • If the top browns too quickly, tent with foil during the last 15 minutes of baking.

Serving Suggestions

This cheesecake pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra special touch, drizzle with a berry coulis or garnish with fresh mint leaves for a pop of color and freshness that complements the berry flavors.

Frequently Asked Questions

Can I use frozen berries instead of fresh?
Yes, just make sure to thaw and drain them well before blending.
How do I know when the cheesecake is done?
The center should be slightly jiggly but not liquid. It will set as it cools.
Can I make this cheesecake ahead of time?
Absolutely! It can be made a day in advance and stored in the refrigerator.

Berry Swirl Cheesecake Recipe Walkthrough

First, preheat your oven to 325°F (163°C) and make sure you've greased a 9-inch springform pan. This will make sure your cheesecake releases easily after baking. Next, mix together your graham cracker crumbs and melted butter in a bowl. Once combined, press this mixture firmly into the bottom of your prepared pan to form an even crust.

In a large mixing bowl, beat the cream cheese and sugar together until the mixture is smooth and creamy. This is a crucial step for ensuring your cheesecake isn't lumpy. Add in the sour cream and vanilla extract, mixing until everything is well incorporated. Then, beat in the eggs one at a time; this helps maintain a smooth texture. Pour the creamy filling over your crust and spread it evenly.

Now, for the berry swirl: toss your mixed berries, sugar, and lemon juice into a blender and puree until smooth. Dollop spoonfuls of this berry mixture over the cheesecake. Use a knife to gently swirl the puree into the cheesecake, creating a marbled effect. Be careful not to over-swirl, or the colors will blend too much.

Place the cheesecake in the oven and bake for 55-60 minutes, or until the center is just set. After baking, let it cool in the pan on a wire rack for about 10 minutes. Then, run a knife around the edge to loosen it and remove the springform edge. Chill the cheesecake in the refrigerator for at least 4 hours before serving to allow it to fully set.

Why You'll Love This Recipe

  • Combines the creamy richness of cheesecake with a fresh fruit twist.
  • The marbled berry swirl adds a beautiful, artistic touch.
  • It's a crowd-pleaser that looks like it took more effort than it actually does.
  • Simple ingredients you likely have in your pantry or can easily find.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
24 oz cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup sour cream
1 tsp vanilla extract
3 large eggs
1 cup mixed berries (raspberries, blueberries, strawberries)
2 tbsp granulated sugar
1 tbsp lemon juice

Step-by-step Instructions

1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Combine graham cracker crumbs and melted butter, press into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese and 1 1/4 cups sugar until smooth.
4. Add sour cream and vanilla extract, mixing well.
5. Beat in eggs one at a time.
6. Pour filling over the crust.
7. In a blender, puree mixed berries, 2 tbsp sugar, and lemon juice.
8. Dollop berry puree onto cheesecake and swirl with a knife for a marbled effect.
9. Bake for 55-60 minutes, until center is set.
10. Cool in pan for 10 minutes, then run a knife around the edge and remove the springform edge.
11. Refrigerate for at least 4 hours before serving.

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