Berry Swirl Cheesecake Slices (Printable Version)

Decadent cheesecake marbled with vibrant berry purees. Perfect for celebrations or a refreshing summer treat.

# Ingredients:

→ Graham Cracker Crust

01 - 200 grams graham cracker crumbs
02 - 66 grams granulated sugar
03 - 113 grams unsalted butter, melted

→ Berry Puree Swirls

04 - 130 grams strawberries, chopped, fresh or frozen
05 - 143 grams blueberries, fresh or frozen
06 - 24.7 grams granulated sugar, divided
07 - 30 milliliters water

→ Cheesecake Filling

08 - 678 grams cream cheese, at room temperature
09 - 148.5 grams granulated sugar
10 - 7.5 grams all-purpose flour
11 - 9.3 milliliters vanilla extract
12 - 3 large eggs, at room temperature

# Steps:

01 - Preheat oven to 163°C. Line the base of a 23 cm springform pan with parchment and lightly grease the sides. Set aside.
02 - In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 6–8 minutes until lightly golden. Allow to cool slightly.
03 - While crust bakes, combine chopped strawberries, 12.35 grams granulated sugar, and 2 tablespoons water in a small saucepan over medium heat. Stir and break down berries as they cook for about 5 minutes until thickened. Puree with an immersion blender for a smooth texture, if desired.
04 - Repeat the same process for the blueberries with the remaining 12.35 grams sugar and 2 tablespoons water, using the same saucepan if preferred. Optionally blend into a smooth puree.
05 - Raise oven temperature to 177°C for the cheesecake filling.
06 - In a large bowl, beat softened cream cheese on medium-low speed until smooth. Add granulated sugar and mix thoroughly. Incorporate flour and vanilla extract. Add eggs one at a time, mixing on low and scraping down the bowl after each addition until batter is homogenous.
07 - Pour one-third of cheesecake batter over cooled crust and spread gently. Drop spoonfuls of both the strawberry and blueberry purees over the batter. Add another third of the batter, spreading to the edges. Repeat with more berry puree. Top with remaining batter and spoon any additional puree on top. Use a butter knife to carefully swirl the berry purees through the batter for a marbled look.
08 - Bake for 35 minutes. Turn off the oven, leaving the cheesecake inside with the door closed for 1 hour. Remove and set on a wire rack; allow to cool at room temperature for 1 hour before refrigerating.
09 - Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set fully.
10 - Detach the springform pan ring carefully. Use a sharp knife, cleaning between cuts, for neat slices. Serve plain or garnished with stabilized whipped cream and fresh berries, as desired. Store covered in the refrigerator up to 4 days.

# Notes:

01 - For a crisp crust, ensure the graham cracker base is firmly packed and fully cooled before adding the filling.
02 - Puree fruit mixtures thoroughly for a finer swirl texture and attractive presentation.
03 - For freezer storage, wrap the cooled cheesecake tightly in cling film and foil for up to two months.

Go Back