Description
I still remember the first time I baked a berry swirl cheesecake—it was during a breezy summer at my Nonna’s house in Tuscany. She had a knack for turning the simplest ingredients into edible joy, and this cheesecake was no exception. Laced with fresh berries we picked that morning and a swirl so stunning it could’ve been framed, this dessert became a family staple for every holiday and sunny weekend. This creamy dessert is perfect for summer dessert ideas and is one of those fruit dessert recipes that’s as gorgeous to look at as it is delicious to eat. Whether you’re a seasoned baker or trying out your first homemade berry cheesecake, this one promises a decadent cheesecake experience with minimal fuss. And if you’re looking for more inspiration, Explore Kai Recipes on Pinterest for endless sweet inspiration.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
- 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 lemon zest
- For the Berry Swirl:
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into a 9-inch springform pan.
- Bake for 10 minutes. Let cool while you prepare the filling.
- In a saucepan, combine berries, sugar, and lemon juice.
- Simmer over medium heat until berries are soft and syrupy.
- Puree with a blender and strain for a smooth sauce.
- Beat cream cheese until smooth.
- Add sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing at low speed.
- Fold in sour cream and lemon zest.
- Pour half the cheesecake filling into the pan.
- Add spoonfuls of berry puree and gently swirl with a knife.
- Repeat with the remaining filling and more swirls on top.
- Place the springform pan in a water bath to prevent cracks.
- Bake for 55–65 minutes or until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let it cool for an hour.
- Chill overnight for best results.
Notes
Always use room temperature ingredients for a smooth filling. Bake in a water bath to prevent cheesecake cracks. Chill the cheesecake overnight for optimal texture. Strain berry compote to avoid seeds in your swirl. Want a no-bake version? Add gelatin to stabilize the filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Fat: 28g
- Protein: 6g