Can you guess where I'm going with these beauties???
YES! A berry swirl cheesecake. Usually I would cover a cracked cheesecake like this up with a lovely ganache but not this one I love the cracks that show just a hint of the berry goodness waiting in this dessert. It just makes me want to jump right in!
So, we did...
You can see the layer of fruit along the bottom and the top has my homemade strawberry freezer jelly swirled through a lemon cheesecake filling. So dreamy!
Needless to say, it was a sweet birthday celebration for everyone who joined us to wish an awesome girl a happy day!
Berry Swirl Cheesecake
1 package of graham crackers
4 tbsp butter, room temperature
4 8 oz packages cream cheese, room temperature
1 c sugar
3 1/4 tbsp all purpose flour, divided
1/2 tbsp double-strength pure vanilla extract
4 eggs, room temperature
1/2 c sour cream, room temperature
zest of 1 lemon
1 c fresh strawberries, hulled and cut in half
1/2 c fress blueberries
6 tbsp strawberry preserves
Preheat oven to 325 degrees.
Spray springform pan with non-stick cooking spray with flour. Line sides of pan with 2 strips of parchment paper.
Place graham crackers, broken in half, into food processor. Pulse until all of the crackers are crumbed. Add butter and pulse until all butter is cut into the cracker crumbs. Pour into the prepared pan and press into bottom and up the sides of the pan. Bake for 9 minutes or until golden. Cool on cooling rack while preparing strawberries and blueberries.
Arrange the strawberry halves in a single layer on top of the cooled crust. Then add the blueberries on top of the strawberry layer.
In mixer, with paddle attachment, beat together cream cheese, sugar, and 3 tbsp flour on medium speed until well blended. Add vanilla. Add eggs one at a time and mix on low speed until each is incorporated. Don't forget to scrape the sides of the mixer as needed. Add sour cream and mix just until blended.
In a small bowl, combine lemon zest and 1/4 tbsp flour. Add this to the filling mixture and fold in by hand.
Pour filling into pan over the fruit. Drop spoonfuls of the preserves over the top of the filling and use a spoon to swirl into filling. Do not over mix as you want the swirled appearance created. Use spoon to smooth the surface once preserves are incorporated.
Bake for 65-80 minutes or until center appears nearly set when shaken. Place on cooling rack until completely cool. Refrigerate over night.
This recipe is linked up over at Melt In Your Mouth Mondays!
Now linked up at These Chicks Cooked, too!
And at Sweet as Sugar Cookies' Sweets for Saturday