New York Style-Berry Swirl Cheesecake

Updated: Feb 14, 2019

I like a nice balance between dense and creamy for a New York Style cheesecake. I'm happy I've achieved that with this batter. My favourite topping is usually a strawberry coulis with fresh strawberries. I decided to do a berry swirl 'cause...why not give it a new look with two types of berries in every bite :) If you prefer feel free to just pour the sauce over the top.


INGREDIENTS

Crust:

1/2 cup bran cereal crumbs

1/2 cup almonds or peanut (optional)*

2-3 tablespoons granulated sugar

1/3 - 1/2 cup butter, melted

Pinch of Cinnamon


Filling:

3 (8oz) pkg creamcheese, room temperature

1 cup Sourcream

1 cup sugar

1/2 tsp lemon zest

Pinch of salt

1 1/2 teaspoon vanilla

3 large eggs, room temperature


Strawberry and Blueberry sauce:

1 tablespoon granulated sugar

2 tbsp water

3/4 teaspoon lemon juice

2 teaspoons cornstarch

1 cup chopped strawberries

1 cup blueberries


METHOD

1. For the crust:

Combine bran, nuts, sugar and butter; press onto bottom of 9-inch springform pan. Refrigerate for 15 mins. Wrap the outer area of the springform pan with foil. This is to prevent water fron seeping in.


2. For the berry sauces:

Puree the sugar, water, lemon juice and cornstarch. Divide the mixture in half, add the berries separately and continue to puree, then cook on stove till thickened and set aside to cool.


3. For the cake:

Preheat oven to 325 degrees F. Beat cream cheese, sourcream,1 cup sugar and vanilla with cake mixer until blended. Add lemon zest then eggs, one at a time, and mix on low speed after each egg is added. Pour 1/2 the cake batter over the chilled crust.


4. Drop the two berry sauces by teaspoonfuls on top of the batter and use a toothpick or knife to swirl the sauces through the mixture. Pour and smooth on the other half of the cake mixture and repeat the swirling process with more sauce.


5. Place the filled cake pan inside a large, roasting pan then transfer to oven on middle shelf. Carefully pour some boiling water into the roasting pan so the water goes halfway up the sides of springform pan.


6. Bake for 60 to 65 minutes or until cake is set with the centre is almost set. Run a knife around the rim of the cake pan to loosen cake. Put cake back in oven and leave door ajar for 1 hour.


7. Transfer the pan to a cooling rack to cool completely. Refrigerate, the cake uncovered overnight. Before unmolding, use a hot sharp knife around edge of cake.


8. Serve cold with more berry sauce drizzled on top or serve as is.


*You may just use more bran cereal crumbs

TIP:Puree the strawberry and blueberry separately in order to have contrasting colours in the cake



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