Description
This Classic Cheesecake with Berry Swirls combines a creamy, smooth cream cheese filling atop a buttery graham cracker crust, finished with vibrant mixed berry purée swirled throughout. The water bath baking technique ensures a luscious texture, while fresh berries add a bright, fruity finish, making it an elegant dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
Berry Swirl
- 1 cup mixed berries (fresh or frozen)
- 1 tbsp lemon juice
- 1 tbsp granulated sugar
- 1 tsp cornstarch
To Garnish
- Fresh berries (for topping)
- Fresh mint leaves (for topping)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of a parchment-lined 9-inch springform pan. Bake the crust for 8 to 10 minutes, then remove from the oven and allow it to cool completely.
- Make berry swirl: In a small saucepan, combine the mixed berries, lemon juice, and granulated sugar. Heat over medium heat until the berries soften and release their juices. Transfer the mixture to a blender and blend until smooth, then strain through a fine mesh sieve to remove seeds and pulp. Return the strained purée to the saucepan, stir in the cornstarch, and simmer gently until thickened. Remove from heat and let the berry swirl cool completely.
- Mix filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, mixing well. Add the sour cream and vanilla extract, blending thoroughly. Finally, add the eggs one at a time, mixing just until combined after each addition to avoid overbeating.
- Assemble: Pour the cream cheese filling over the cooled graham cracker crust in the springform pan. Spoon the cooled berry purée on top in random spots and gently swirl it through the filling using a knife or skewer to create a marbled effect.
- Bake: Place the springform pan in a large roasting pan and add hot water until it reaches halfway up the sides of the cheesecake pan (creating a water bath). Bake for 50 to 60 minutes at 325°F (163°C), until the edges are set but the center still jiggles slightly when the pan is gently shaken. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
- Chill: Remove the cheesecake from the water bath and cool it to room temperature on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or overnight to allow it to set fully.
- Serve: Before serving, top the cheesecake with fresh berries and mint leaves for a colorful and fresh presentation. Use a warm, clean knife to slice for clean cuts.
Notes
- Using a water bath during baking prevents cracking and helps achieve a smooth, creamy texture.
- Make sure the cream cheese is fully softened to prevent lumps in the filling.
- For best results, strain the berry purée to get a smooth swirl without seeds.
- Allow the cheesecake to chill thoroughly for optimal texture and flavor.
- Warm the knife under hot water and wipe it clean between each slice to serve neat pieces.
