This Berry Swirl Cheesecake, with ribbons of fresh strawberries and blueberries, is so perfect for summer celebrations. Creamy, fruity, delicious!
Thank you so much to Ménage à Trois for sponsoring this post. We know how much I love a good wine and theirs are delicious!
One of the highlights of the year for me is celebrating the Fourth of the July. We love celebrating with our good friends. We go to the parade, watch the kids chase down candy, we get waaaaaaay too hot, and then we come home and the kids enjoy popsicles, the swimming pool, and their well earned candy.
And the adults get to sit back and watch summer through the kids’ eyes and enjoy each other’s company while having delicious food and tasty beverages! Wine is always a part of my summer get togethers, and Ménage à Trois wine is the perfect choice for the Fourth of July or any summer get together. And so is this creamy, dreamy Berry Swirl Cheesecake.
How to Make Berry Swirl Cheesecake
If you’ve never made a cheesecake before, give it a go! It is not as difficult as it may seem. And this cheesecake will be sure to wow your party guests.
- For the crust, I like to use golden Oreos. It’s a yummy twist on a traditional graham cracker crust. You can also use a graham cracker crust for this recipe if you can’t find golden Oreos.
- For the berry filling, you can use fresh or frozen berries. I love using fresh berries in the summertime, but frozen work great too!
- After mixing the cheesecake gently swirl in spoonfuls of each berry mixture into the cheesecake.
- Bake, then cool at least four hours in the refrigerator before serving.
Tips for Perfectly Creamy Cheesecake
- The biggest tip I can offer for a perfect cheesecake is to make sure your cream cheese is at room temperature. I like to let mine sit on the counter for at least two hours.
- Let eggs get to room temperature as well before you add them to the cheesecake mixture. Allow them to sit on the counter for about half an hour before adding them. If they’re not room temperature, they can drop the temperature of the cream cheese, making the texture chunky.
- Mix cream cheese until fluffy before adding other ingredients.
More Fourth of July Recipes
If you’re looking for some ways to incorporate red, white and blue into your next Independence Day menu, try some of these delicious recipes:
- Red, White and Blue Wine Slushes
- Red, White and Blue Fudge
- Strawberry Blueberry Yogurt Pops
- Red, White and Blue Velvet Cheesecake
- Strawberry Lemonade
Berry Swirl Cheesecake
- 16 golden Oreos
- 4 TBSPs butter melted
- 1 cup chopped strawberries
- 1 cup blueberries
- 2 TBSPs granulated sugar divided
- 3 8 oz bricks of cream cheese at room temperature see note
- 3/4 cup granulated sugar
- 2 tsps pure vanilla extract
- 3 eggs room temperature
- IMPORTANT: Read all the instructions completely before beginning.
- Preheat your oven to 325 degrees.
- In the bowl of a food processor crush 16 golden Oreos (with the creme). Once crushed, add the melted butter, pulsing a few times to combine. Pour the mixture into the bottom of a 9 inch springform pan and press down gently. Bake at 325 degrees for about 15 minutes. Remove from the oven and cool in the refrigerator for about a half hour.
- While the crust is baking, combine the chopped strawberries, 1 TBSP granulated sugar and 2 TBSPs water in a small sauce pan over medium heat. Stir consistently, breaking up the strawberries as you go, until the mixture has thickened, about five minutes. Pour into a glass measuring cup and put in the refrigerator to cool.
- Add the blueberries, 1 TBSP granulated sugar, 2 TBSPs water to the same saucepan (no need to clean it first). Stir consistently, breaking up the blueberries as you go, until the mixture has thickened, about five minutes. Pour into a glass measuring cup and put in the refrigerator to cool.
- While the crust and the berries are cooling, beat the cream cheese on medium low until broken apart and smooth. Add in the 3/4 cup granulated sugar and beat until combined. Add in the vanilla and eggs, one at a time, beating until combined and scraping up the bottom of the bowl to ensure it is all well combined.
- Increase the temperature of the oven to 350 degrees.
- Remove the crust and the berries from the refrigerator. Pour approximately a third of the cream cheese batter over the crust and gently spread. Add a few spoonfuls of each berry mixture. Pour the next third of the batter on top and gently spread to the edges of the pan. Add more berries, just plopping spoonfuls of it onto the batter. Add the rest of the batter and then spoon on any more berries you might have left.
- Bake the cheesecake for 35 minutes or until the edges of the cheesecake have set and are just beginning to brown. The center will still be wobbly. Turn the oven off and leave in the oven with the door closed for an hour. Take the cheesecake out of the oven and set it on the counter top allowing it to cool completely before moving it to the refrigerator. Refrigerate at least four hours before serving.
- When you go to serve, make sure that you cut completely through the crust when you cut the first piece.
This is a sponsored conversation written by me on behalf of Menage a Trois. The opinions and text are all mine.