Berry Swirl Slices (Printable Recipe)
Velvety treat with bold berry patterns throughout, great for hot days or special get-togethers.
# Ingredients You'll Need:
→ Graham Cracker Crust
01 -
113 grams unsalted butter, melted
02 -
66 grams granulated sugar
03 -
200 grams graham cracker crumbs
→ Berry Puree Swirls
04 -
30 milliliters water
05 -
24.7 grams granulated sugar, divided
06 -
143 grams blueberries, fresh or frozen
07 -
130 grams strawberries, chopped, fresh or frozen
→ Cheesecake Filling
08 -
3 large eggs, at room temperature
09 -
9.3 milliliters vanilla extract
10 -
7.5 grams all-purpose flour
11 -
148.5 grams granulated sugar
12 -
678 grams cream cheese, at room temperature
# Steps to Follow:
01 -
Grease the sides lightly and drag a piece of parchment to cover the bottom of a 23 cm springform. Turn your oven on to 163°C so it’s ready. Set this pan aside when done.
02 -
Mix up melted butter, graham cracker crumbs, and sugar in a bowl until everything looks coated. Dump the mix into the pan’s bottom and really press it down even and flat. Pop the pan in the oven for 6 to 8 minutes till you see a touch of gold. Let it cool down for a few.
03 -
Toss the chopped strawberries, half of the divided sugar (12.35 grams), and 2 tablespoons water in a small saucepan and cook over medium. As everything heats up, mash with your spoon. After about five minutes, it’ll get thick. Want silky smooth? Blend with a stick blender at the end.
04 -
Do exactly the same for blueberries – put them in the saucepan with the rest of your sugar and water. Mash, cook till thick in about five minutes, and blend if you like everything smooth.
05 -
Go ahead and hike the oven temp up to 177°C now that you’ll fill the pan up.
06 -
Cream cheese goes into a big bowl; beat it on medium-low just until there’s no lumps. Pour in sugar and keep mixing so it’s all smooth. Next, add flour and vanilla and combine. Crack in the eggs one by one, mixing low and scraping the sides each time. That’s your batter done!
07 -
First, drop a third of the creamy batter over your cooled crust. Spoon on dollops of both fruit purees. Add another chunk of the cheesecake mixture and level it gently. Repeat with more swirls of berry, top with the last bit of batter, and plop on any leftover puree. Grab a butter knife and drag it through to get cool marbled streaks.
08 -
Pop it in the oven for 35 minutes, then turn the oven off but don’t open the door. Let it sit in there, undisturbed, for an hour. Move to a wire rack and wait another hour so it gets to room temp before you chill.
09 -
Slide it into the fridge and leave it for at least 4 hours—or even better, overnight—so everything firms up nicely.
10 -
Unlock and remove the ring gently. Clean your sharp knife between each slice for sharp edges. Eat plain or add some whipped cream and fresh berries if you want. Store any leftovers in the fridge (covered) for up to 4 days.
# Extra Tips:
01 -
Want a crisp base? Pack those graham crumbs down well and don’t pile on the filling until it’s cooled off.
02 -
Blend berry purees completely for extra smooth swirls and a cleaner look when you cut.
03 -
Need to freeze? Cover your cooled dessert in plastic wrap plus foil. It'll keep good for around two months.