Berry Swirl Biscuit Cheesecake
Berry Swirl Biscuit Cheesecake
Ingredients
For the Biscuit Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Berry Swirl
- 1 cup mixed berries, fresh or frozen
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Chocolate Topping
- 2 ounces dark chocolate, chopped
- 2 tablespoons heavy cream
Instructions
- 1
Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325
- 3
While the crust cools, prepare the berry swirl. In a small saucepan, combine mixed berries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries break down and the mixture thickens slightly, about 5-7 minutes. Mash lightly with a fork if desired. Let cool completely.
⏱️ 10 min
- 4
In a large bowl, using an electric mixer, beat softened cream cheese and 3/4 cup granulated sugar until smooth and creamy, about 2-3 minutes. Beat in eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until just combined. Do not overmix.
⏱️ 10 min
- 5
Pour half of the cheesecake filling over the cooled crust. Spoon half of the cooled berry mixture over the filling in dollops. Pour the remaining cheesecake filling over the berry layer. Spoon the remaining berry mixture on top and use a knife or skewer to gently swirl the berry into the cheesecake filling.
⏱️ 5 min
- 6
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Carefully transfer to the preheated oven.
⏱️ 5 min
- 7
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
⏱️ 60 min•🌡️ 325
- 8
Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
⏱️ 240 min
- 9
For the chocolate topping, combine chopped dark chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth. Alternatively, melt in a double boiler.
⏱️ 3 min
- 10
Once the cheesecake is chilled, remove the sides of the springform pan. Drizzle the melted chocolate topping over the cheesecake before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Berry Swirl Biscuit Cheesecake
Ingredients
For the Biscuit Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Berry Swirl
- 1 cup mixed berries, fresh or frozen
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Chocolate Topping
- 2 ounces dark chocolate, chopped
- 2 tablespoons heavy cream
Instructions
- 1
Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325 - 3
While the crust cools, prepare the berry swirl. In a small saucepan, combine mixed berries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries break down and the mixture thickens slightly, about 5-7 minutes. Mash lightly with a fork if desired. Let cool completely.
⏱️ 10 min - 4
In a large bowl, using an electric mixer, beat softened cream cheese and 3/4 cup granulated sugar until smooth and creamy, about 2-3 minutes. Beat in eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until just combined. Do not overmix.
⏱️ 10 min - 5
Pour half of the cheesecake filling over the cooled crust. Spoon half of the cooled berry mixture over the filling in dollops. Pour the remaining cheesecake filling over the berry layer. Spoon the remaining berry mixture on top and use a knife or skewer to gently swirl the berry into the cheesecake filling.
⏱️ 5 min - 6
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Carefully transfer to the preheated oven.
⏱️ 5 min - 7
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
⏱️ 60 min•🌡️ 325 - 8
Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
⏱️ 240 min - 9
For the chocolate topping, combine chopped dark chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth. Alternatively, melt in a double boiler.
⏱️ 3 min - 10
Once the cheesecake is chilled, remove the sides of the springform pan. Drizzle the melted chocolate topping over the cheesecake before serving.
⏱️ 2 min