Description
A creamy, tangy classic cheesecake base marbled with vibrant berry swirls and set on a buttery graham cracker crust. Perfectly rich yet refreshing, this dessert makes an elegant finish to any meal.
Ingredients
Scale
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
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
Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs and melted butter. Press into the bottom of a parchment-lined 9-inch springform pan. Bake for 8-10 minutes and cool.
- Make berry swirl: In a saucepan, heat berries, lemon juice, and sugar until softened. Blend, strain, return to heat, stir in cornstarch, and simmer until thick. Cool completely.
- Mix filling: Beat cream cheese until smooth. Add sugar, then sour cream and vanilla. Mix in eggs one at a time just until combined.
- Assemble: Pour filling over crust. Spoon berry purée on top and swirl with a knife or skewer.
- Bake: Place pan in a water bath. Bake 50-60 minutes until center is slightly jiggly. Let cool in oven with door ajar for 1 hour.
- Chill: Cool to room temperature. Refrigerate at least 4 hours or overnight.
- Serve: Top with fresh berries and mint. Slice with a warm, clean knife.