Berry Swirl Cheesecake Recipes

CONTEST-WINNING BLUEBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir into the blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a blender; cover and process until smooth. Set aside. , For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Pour filling over crust. Drizzle with 3 tablespoons blueberry mixture; cut through batter with a knife to swirl., Return pan to baking sheet. Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with remaining blueberry sauce. Refrigerate leftovers.

RASPBERRY-SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
• Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
• Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
• Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• In a mixing bowl, beat cheese, sugar and vanilla until smooth.
• Add eggs, beating just until combined.
• Pour into crust.
• Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling.
• Bke at 350 degrees for 35-40 minutes or until center is almost set.
• Cool on a wire rack.
• Chill for 2 hours.
• Top with remaining pie filling.

PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

BERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 375°
• Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.
• Place crackers in a food processor; process until finely ground. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray. Bake at 375° for 8 minutes; cool on a rack.
• Reduce oven temperature to 325°.
• Place berries, sugar, liqueur, and water in a saucepan; boil. Cook 8 minutes or until mixture is syrupy. Cool 20 minutes. Place mixture in a food processor; process 1 minute or until smooth.
• Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.
• Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form usinf clean, dry beaters. Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon berry mixture over filling; swirl together using the tip of a knife. Place springform pan in a 13x9-inch metal baking pan. Add hot water to pan to a depth of 2 inches. Bake at 325° for 50 minutes or until center of cheesecake barely moves when pan is touched.
• Turn oven off. Cool cheesecake in closed oven for 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again to combine. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
• Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tbsp cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
• In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the remaining sugar and whisk again. Add the flour, vanilla, eggs and soured cream, and whisk until smooth and well combined.
• Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• Process berries in a food processor and press through a sieve (you should have about 1/2 cup puree).
• Place the puree & sugar in a saucepan over medium heat, stir until sugar is dissolved, rapidly simmer for 8 minutes or until thick.
• Set aside to cool.
• BASE.
• Process the biscuits (cookies)in a food processor until crushed and the almond meal & butter, process until combined.
• Grease a 22cm (9 in ) springform tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate.
• Preheat over to 140 deg (280 F).
• FILLING.
• To make the filling, process the cream cheese in a food processor until smooth, add the sour cream, eggs, sugar and vanilla, process until combined & smooth.
• Pour cream cheese mixture over the base.
• Drizzle the blueberry mixture over and using a butter knife gently swirl the mixture just through the top of the cream cheese mixture.
• Bake for 1 hour or until set.
• Refrigerate and serve cold.

PHILLY BLUEBERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, beating after each just until blended. Pour over crust. Puree blueberries in blender. Gently drop spoonfuls of pureed blueberries over batter; swirl with knife
• Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.