Strawberry & Blueberry Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

In a medium bowl, combine 1.75 cups graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon salt. Stir in 6 tablespoons melted butter until mixture holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact it.

Bake crust for 8–10 minutes until set and lightly golden. Remove from oven and set aside to cool while preparing filling. Reduce oven temperature to 325°F (165°C).

Reduce oven temperature to 325°F (165°C) if not already set. Place a large kettle on the stove and bring enough water to a simmer for a water bath (bain-marie) later.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and electric hand mixer), beat 24 oz room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and beat on low-to-medium speed until incorporated and smooth, about 1–2 minutes. Avoid overbeating to prevent excess air.

Mix in 1/2 cup sour cream, 1/4 cup heavy cream, 2 teaspoons vanilla extract and 1 teaspoon lemon zest. Beat until evenly combined.

Add 3 large eggs one at a time, mixing on low speed and just until each egg is incorporated. Do not overmix; stop as soon as mixture is uniform.

Sprinkle in 2 tablespoons all-purpose flour (or cornstarch) and gently fold or mix a few seconds to combine. This stabilizes the filling.

Strain the batter through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps and to ensure a very smooth cheesecake texture (optional but recommended).

Pour about two-thirds of the filling into the cooled crust and smooth the top with an offset spatula. Reserve the remaining filling for layering/swirl as described below.

Prepare a quick strawberry-blueberry sauce: In a small saucepan combine 10 oz quartered strawberries, 6 oz blueberries, 1/2 cup sugar and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until fruit releases juices and begins to soften, about 6–8 minutes.

For a thicker sauce, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry; stir the slurry into the simmering fruit and cook another 1–2 minutes until sauce thickens. Remove from heat and let cool slightly.

If you prefer a smooth swirl, puree about half of the cooked fruit sauce in a blender or with an immersion blender and pass through a sieve to remove seeds. Reserve a few tablespoons of whole fruit pieces for topping.

Swirl: Spoon dollops of the fruit puree over the cheesecake batter in the crust. Drop the remaining batter over the fruit in a few places, then use a knife or skewer to create swirls by dragging gently through the batter—don’t overmix; you want distinct ribbons of fruit.

Prepare the water bath: Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering the bottom and sides up to about 2 inches above the pan bottom to prevent leaks.

Place the wrapped springform pan into a larger roasting pan. Pour enough hot water from the kettle into the roasting pan to come about halfway up the sides of the springform pan (careful not to splash water into the cheesecake).

Bake at 325°F (165°C) for 50–65 minutes. The center should still have a slight jiggle (about 1–2 inches in the center) while the edges are set. Overbaking causes cracks.

Turn off the oven, crack the door open and let the cheesecake cool in the oven for 1 hour to reduce rapid temperature change that can cause cracking.

Remove the cheesecake from the oven and carefully lift it from the water bath. Remove the foil and transfer the cheesecake to a wire rack. Refrigerate (uncovered) until completely chilled, at least 6 hours or preferably overnight.

Warm 2 tablespoons apricot jam with 1 tablespoon water in a small saucepan or microwave for 15–20 seconds. Strain if needed to remove chunks, then brush the warm glaze over fresh strawberry halves and blueberries to give them shine and hold them in place.

Carefully run a thin knife around the edge of the chilled cheesecake to loosen, then unlock and remove the springform ring. Arrange glazed strawberry halves and whole blueberries over the top as desired—either in a wreath around the edge or artfully scattered. Spoon any remaining fruit sauce in the center or serve on the side.

For clean slices, dip a sharp knife in hot water, wipe dry, and slice the cake. Wipe and reheat the knife between slices for neat presentation.