Description
Strawberry and Blueberry Cheesecake
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the cheesecake filling:
– 16 ounces cream cheese, softened
– 2/3 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup sour cream
For the strawberry and blueberry swirls:
– 1/2 cup strawberry puree
– 1/2 cup blueberry puree
– 1 tablespoon granulated sugar (each puree)
– 1 teaspoon cornstarch (each puree)
For garnish:
– Fresh strawberries
– Fresh blueberries
Instructions:
1. Preheat the oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
2. Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes and let it cool.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream.
4. Pour the cheesecake filling over the cooled crust.
5. In separate small saucepans, heat the strawberry puree and blueberry puree with sugar and cornstarch until thickened. Let them cool slightly.
6. Spoon small dollops of the strawberry and blueberry mixtures over the cheesecake filling. Use a knife to gently swirl the colors together for a marbled effect.
7. Bake the cheesecake for 50-55 minutes or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
8. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
9. Garnish with fresh strawberries and blueberries before serving.
Preparation time: 30 minutes
Baking time: 55 minutes
Chilling time: 4 hours
Total time: 5 hours 25 minutes
Servings: 10
#lovealletherecipes #dessert
