Berry Swirl Cheesecake Dream Dessert (Print-Friendly Version)

Classic cheesecake meets fresh berry swirl for a rich, fruity treat with a golden graham base.

# What You’ll Need to Make This:

→ Crust

01 - 190 grams graham cracker crumbs
02 - 50 grams granulated sugar
03 - 115 grams unsalted butter, melted

→ Cheesecake Filling

04 - 675 grams cream cheese, softened
05 - 200 grams granulated sugar
06 - 1 teaspoon vanilla extract
07 - 3 large eggs
08 - 120 grams sour cream
09 - 1 tablespoon lemon zest

→ Berry Swirl

10 - 150 grams mixed berries (strawberries, blueberries, raspberries)
11 - 25 grams granulated sugar
12 - 1 teaspoon lemon juice

# How to Prepare:

01 - Preheat oven to 160°C. Line the base of a 23-centimeter springform pan.
02 - Combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press the mixture firmly into the base of the prepared pan.
03 - Bake the crust for 10 minutes. Remove from oven and set aside to cool completely.
04 - In a saucepan over medium heat, combine mixed berries, sugar, and lemon juice. Cook until berries are softened and release their juices. Blend to a puree, then strain to remove seeds and obtain a smooth sauce.
05 - In a stand mixer, beat the softened cream cheese until smooth and lump-free. Add granulated sugar and vanilla extract, beating until well incorporated. Mix in eggs one at a time at low speed, ensuring each is fully blended before adding the next. Gently fold in sour cream and lemon zest until just combined.
06 - Pour half of the cheesecake filling over the cooled crust. Drop spoonfuls of the berry puree and gently swirl with a knife or skewer. Repeat with the remaining filling, adding more swirls on the surface.
07 - Wrap the bottom of the springform pan with foil. Place the pan in a deep roasting tray and fill with hot water halfway up the sides of the pan.
08 - Bake for 55 to 65 minutes, or until the center is just set with a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
09 - Remove from oven, cool completely at room temperature, then chill in the refrigerator overnight for best texture.

# Extra Tips:

01 - Use room temperature ingredients for a lump-free filling and optimal texture.
02 - Bake the cheesecake in a water bath to prevent surface cracks.
03 - Strain berry sauce to achieve a visually striking and seed-free swirl.
04 - Allow the cheesecake to chill thoroughly before slicing for clean, defined cuts.

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