Description

A visually stunning and ultra-creamy cheesecake swirled with tangy berry sauce and baked on a buttery graham cracker crust. Perfect for holidays or special occasions, this dessert is as delicious as it is beautiful.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

For the Berry Swirl:

1 1/2 cups mixed berries (fresh or frozen)

2 tablespoons granulated sugar

For the Cheesecake Filling:

4 (8 oz) blocks full-fat cream cheese, softened

1 cup granulated sugar

1 cup sour cream, room temperature

1 teaspoon vanilla extract

4 large eggs, room temperature

For Garnish:

Fresh berries (raspberries, blackberries, etc.)

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Instructions

Prepare the Crust: Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes. Cool.
Make the Berry Sauce: In a saucepan, cook berries and sugar over medium heat for 8-10 minutes. Strain through a sieve and let cool.
Prepare the Filling: Beat cream cheese until smooth. Add sugar, then mix in sour cream and vanilla. Add eggs one at a time, mixing just until combined.
Assemble the Cheesecake: Pour half the filling over crust. Swirl in half the berry sauce. Repeat with remaining filling and sauce.
Bake: Place pan in a water bath. Bake 55-65 minutes. Let sit in the oven with door ajar for 1 hour.
Chill and Serve: Cool to room temp, then chill for at least 4 hours or overnight. Garnish before serving.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Desserts