There’s something truly comforting about a slice of Berry Cheesecake—the velvety richness of the cream cheese paired with the sweet-tart burst of berries is simply irresistible. I remember my Nonna making cheesecake every Sunday with whatever fresh fruit was in season. This version, inspired by that tradition, brings together the lush texture of a classic New York-style cheesecake with a swirl of vibrant berries.
Whether you’re hosting a summer barbecue or craving a cozy winter dessert, this Berry Cheesecake fits the bill perfectly. Let’s dive into making a dessert that’s as gorgeous as it is delicious.
Table of Contents
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 tbsp all-purpose flour
For the Berry Swirl
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp water
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a mixing coliseum, combine graham cracker motes, sugar, and melted adulation.
- Press the admixture into the bottom of a 9- inch springform visage. Use the reverse of a ladle or a flat- bottomed glass to press it down forcefully.
- Singe for 10 twinkles, also set away to cool.
Step 2: Make the Berry Swirl
- In a small saucepan over medium heat, combine berries, sugar, and lemon juice.
- Cook for about 5-7 minutes until the berries break down and the mixture begins to bubble.
- Stir in the cornstarch slurry and cook for another 1- 2 twinkles until thickened.
- Remove from heat and let it cool completely.
Step 3: Prepare the Cheesecake Filling
- In a large coliseum, beat the softened cream rubbish until smooth.
- Add sugar and vanilla excerpt and beat until ethereal.
- Add eggs one at a time, mixing on low speed until just combined.
- Mix in sour cream and flour until the batter is smooth and creamy.
Step 4: Assemble and Swirl
- Pour the cheesecake batter over the cooled crust.
- Drop spoonfuls of the cooled berry sauce on top and use a toothpick or skewer to swirl it into the batter gently.
Step 5: Bake the Cheesecake
- Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- also chill for at least 4 hours or overnight for stylish results.
Tips & Variations
✔ Berry Options: Use fresh or frozen berries, depending on the season.
✔ Citrusy Twist: Add lemon zest to the filling for a bright flavor.
✔ No Swirl? No Problem: Pour berry sauce over the cheesecake before serving.
✔ Crust Variations: Try crushed vanilla wafers or chocolate cookies instead of graham crackers.
Serving Suggestions
🍓 Serve with a dollop of whipped cream and a few fresh berries on top.
☕ Pair with espresso or a fruity herbal tea.
🍫 Drizzle with melted white chocolate for extra indulgence.
Berry Cheesecake
- Prep Time: 25
- Cook Time: 5 hours
- Total Time: 5 hours 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Learn how to make the best Berry Cheesecake with a graham cracker crust and fruity swirl. Rich, creamy, and irresistible!
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 tbsp all-purpose flour
For the Berry Swirl
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp water
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a mixing coliseum, combine graham cracker motes, sugar, and melted adulation.
- Press the admixture into the bottom of a 9- inch springform visage. Use the reverse of a ladle or a flat- bottomed glass to press it down forcefully.
- Singe for 10 twinkles, also set away to cool.
Step 2: Make the Berry Swirl
- In a small saucepan over medium heat, combine berries, sugar, and lemon juice.
- Cook for about 5-7 minutes until the berries break down and the mixture begins to bubble.
- Stir in the cornstarch slurry and cook for another 1- 2 twinkles until thickened.
- Remove from heat and let it cool completely.
Step 3: Prepare the Cheesecake Filling
- In a large coliseum, beat the softened cream rubbish until smooth.
- Add sugar and vanilla excerpt and beat until ethereal.
- Add eggs one at a time, mixing on low speed until just combined.
- Mix in sour cream and flour until the batter is smooth and creamy.
Step 4: Assemble and Swirl
- Pour the cheesecake batter over the cooled crust.
- Drop spoonfuls of the cooled berry sauce on top and use a toothpick or skewer to swirl it into the batter gently.
Step 5: Bake the Cheesecake
- Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- also chill for at least 4 hours or overnight for stylish results.
Notes
- ✔ Berry Options: Use fresh or frozen berries, depending on the season.
- ✔ Citrusy Twist: Add lemon zest to the filling for a bright flavor.
- ✔ No Swirl? No Problem: Pour berry sauce over the cheesecake before serving.
- ✔ Crust Variations: Try crushed vanilla wafers or chocolate cookies instead of graham crackers.
Keywords: berry cheesecake, cheesecake with berry swirl, New York cheesecake, berry swirl cheesecake, mixed berry dessert, homemade cheesecake, easy berry cheesecake, cream cheese dessert, cheesecake with fresh fruit, summer cheesecake recipe
Frequently Asked Questions (FAQ)
1. Can I use frozen berries for this cheesecake?
Yes! Just thaw and drain them well before making the swirl sauce.
2. How do I know when the cheesecake is done?
The center should jiggle slightly when you gently shake the visage. It’ll firm up as it cools.
3. How long does berry cheesecake last in the fridge?
It stays fresh for up to 5 days in an airtight container.
4. Can I freeze this cheesecake?
Absolutely! Wrap it tightly and indurate for over to 2 months. Thaw overnight in the fridge.
5. What’s the best pan to use?
A 9-inch springform pan is ideal for easy removal and neat presentation.
