Berry Swirl Cheesecake
This Berry Cheesecake, with ribbons of fresh strawberries and blueberries, is perfect for summer celebrations. The creaminess of the cheesecake and the sweetness of the fruit pair in the best way.
Servings: 8 slices
Calories: 641kcal
Ingredients
Graham Cracker Crust
- 1 3/4 cups graham cracker crumbs (200 grams)
- 1/3 cup granulated sugar (66 gams)
- 8 tablespoons unsalted butter melted (113 grams)
Berry Swirls
- 1 cup chopped strawberries fresh or frozen (130 grams)
- 1 cup blueberries fresh or frozen (143 grams)
- 2 tablespoons granulated sugar divided (24.7 grams)
Cheesecake Filling
- 24 ounces cream cheese room temperature (678 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 2 tablespoons all-purpose flour (7.5 grams)
- 2 teaspoons vanilla extract (9.3 grams)
- 3 eggs room temperature
Instructions
Graham Cracker Crust
- Preheat your oven to 325 degrees Fahrenheit. Cut a circle of parchment paper to fit the bottom of a 9 inch springform pan. Spray the sides of the pan with cooking spray and set aside.
- Combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared springform pan. Bake for 6 to 8 minutes or until golden brown. (Alternatively, use 16 crushed Golden Oreos with their cream and 4 tablespoons of melted butter for the crust.)1 3/4 cups graham cracker crumbs, 1/3 cup granulated sugar, 8 tablespoons unsalted butter
Berry Puree
- While the crust is baking, combine the chopped strawberries, 1 tablespoon granulated sugar, and 2 tablespoons water in a small saucepan over medium heat. Stir consistently, breaking up the strawberries as you go, until the mixture has thickened, about 5 minutes. Repeat this with the blueberries. You can do this in the same saucepan without cleaning it first. To make the purees smooth use an immersion blender (optional).1 cup chopped strawberries, 1 cup blueberries, 2 tablespoons granulated sugar
Cheesecake Filling
- Once the crust is done baking, increase the temperature of the oven to 350 degrees Fahrenheit.
- Beat the cream cheese on medium-low until broken apart and smooth. Add in 3/4 cup granulated sugar and beat until combined. Add in the flour, vanilla and eggs, one at a time, beating until combined and scraping up the bottom of the bowl to ensure it is all well combined.24 ounces cream cheese, 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, 2 teaspoons vanilla extract, 3 eggs
Cheesecake
- Pour approximately 1/3 of the cream cheese batter over the crust and gently spread. Add a few spoonfuls of each berry mixture. Pour the next 1/3 of the batter on top and gently spread to the edges of the pan. Add more berries, just plopping spoonfuls of them onto the batter. Add the rest of the batter and then spoon on any more berries you might have left.
- Using a butter knife, carefully swirl the mixture.
- Bake the cheesecake for 35 minutes. Turn the oven off and leave in the oven with the door closed for an hour. Take the cheesecake out of the oven and set it on the countertop allowing it to cool for 1 hour before moving it to the refrigerator. Refrigerate at least 4 hours before serving.
- To serve, carefully remove the side piece of the springform pan. Be sure to use a sharp knife and cut all the way through the crust. Clean the knife between each cut to keep those clean beautiful edges. Serve with stabilized whipped cream and fresh berries (optional).
- Store, covered, in the refrigerator for up to 4 days. See instructions in the post for freezing.
Nutrition
Serving: 1piece | Calories: 641kcal | Carbohydrates: 54g | Protein: 9g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 177mg | Sodium: 414mg | Potassium: 217mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1593IU | Vitamin C: 12mg | Calcium: 114mg | Iron: 1mg