Strawberry And Blueberry Cheesecake Recipe

Preheat the oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment round.

Combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, 1/4 teaspoon fine sea salt in a medium bowl. Pour in 6 tablespoons melted butter and mix with a fork until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan using the bottom of a measuring cup or a flat glass.

Bake crust for 8–10 minutes until fragrant and set. Remove from oven and place on a rack to cool slightly while making the filling. Leave oven at 325°F (160°C).

Place 1 cup halved strawberries and 1 cup blueberries, 3 tablespoons granulated sugar, and 1 tablespoon lemon juice into a small saucepan over medium heat.

Cook, stirring occasionally, until fruit releases juices and softens (about 6–8 minutes). For a smoother swirl, mash some of the strawberries with the back of a spoon or use an immersion blender briefly—leave some whole berries for texture if desired.

In a small bowl, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir slurry into the fruit and cook 1 more minute until mixture thickens slightly. Remove from heat and let cool to room temperature; transfer half (about 3/4 cup) to a small bowl for later dolloping and set the rest aside to fold or swirl into the filling.

Reduce oven temperature to 300°F (150°C) if concerned about cracking (optional).

In a large bowl or the bowl of a stand mixer fitted with a paddle, beat 24 oz room-temperature cream cheese on medium-low until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and beat on medium until combined and slightly fluffy, about 1–2 minutes.

Add 1/2 cup sour cream and 1/2 cup heavy cream; mix on low until incorporated.

Add 3 large eggs one at a time, mixing on low speed and scraping the bowl between additions—do not overbeat once eggs are added.

Add 2 teaspoons vanilla extract, 1 tablespoon fresh lemon juice, 1 teaspoon finely grated lemon zest, and 1 tablespoon all-purpose flour; mix briefly until just combined.

Take about 1 cup of the prepared cheesecake batter and fold it into the reserved portion of the cooled berry mixture to create a berry-tinted swirl component.

Pour two-thirds of the plain batter into the prepared crust, smoothing the top with a spatula. Dollop teaspoons of the berry-tinted batter across the surface and then spoon or dot the remaining plain batter on top. Using a skewer or the tip of a knife, gently swirl to create marbled ribbons—do not overmix.

Prepare a water bath: wrap the outside of the springform pan in a double layer of heavy-duty foil to prevent leaks. Place the pan in a large roasting pan and pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan.

Carefully transfer to the preheated oven (300–325°F, see earlier note) and bake until the edges are set and the center still slightly jiggles when the pan is gently shaken—about 55–70 minutes depending on oven. Rotate the pan halfway through baking for even color if your oven has hot spots.

Turn off the oven and crack the oven door; let the cheesecake cool inside for 45 minutes to 1 hour to reduce cracking.

Remove from the oven, lift the springform pan out of the water bath and place on a wire rack. Run a thin knife around the edge to loosen (this helps prevent cracks as it contracts). Cool to room temperature, then refrigerate uncovered for at least 6 hours or preferably overnight to fully set.

When ready to serve, release the springform and transfer the cheesecake to a serving plate. Spoon the reserved 3/4 cup of thickened fruit topping over the top or serve alongside slices.

Optional: pipe or dollop whipped cream around the edges, arrange extra whole strawberries and blueberries on top, and garnish with mint leaves.

Slice with a hot, dry knife (wipe knife between cuts) for clean slices. Each slice will 'tickle the appetite'—serve chilled.