Description
A silky cheesecake layered with a tangy homemade berry swirl, blending creamy texture with fresh fruit brightness. Perfect for celebrations or indulgent desserts.
Ingredients
1 1/2 cups crushed graham crackers
1/2 cup packed light brown sugar
1/4 cup coconut oil, melted
4 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
1/2 cup plain Greek yogurt
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
6 tablespoons unsweetened coconut milk
1 1/2 tablespoons honey
Instructions
Preheat oven to 325°F (160°C). Butter a 9-inch springform pan.
Mix graham crackers, brown sugar, and melted coconut oil for crust. Press into pan and bake 10 minutes. Cool completely.
Beat cream cheese, sugar, sour cream, Greek yogurt, lemon zest, vanilla, and salt until smooth.
Pour filling over cooled crust. Evenly spread to edges.
In a saucepan, combine berries, cornstarch, cinnamon, coconut milk, and honey. Simmer 8-10 minutes until slightly thickened. Strain through a fine mesh sieve.
Using a spoon, drizzle berry puree in a swirled pattern over filling. Gently swirl a knife through mixture to create irregular patterns.
Bake 55-65 minutes. Center should be slightly wobbly. Cool 1 hour.
Run a thin knife around edges. Chill at least 4 hours before serving.
Notes
Use a water bath (bain-marie) technique for crack-free results. Add extra cinnamon or cardamom for a spiced variation. Store in refrigerator up to 4 days. Substitute coconut oil with ghee for rich crust texture.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 16g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 55mg