Berry Swirl Cheesecake with Your Favorite Berry Compote
Indulge in this rich and creamy cheesecake made with cream cheese (and goat cheese if you’re a fan), on a graham cracker crust, topped with your favorite seasonal berry compote.
Ingredients
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs You can also substitute Lotus Biscoff Cookie crumbs
- 1 tbsp. granulated sugar
- 1 sticks butter, melted 4 oz. Or 1/2 cup)
Goat Cheese Cheesecake Filling
- 8 oz. goat cheese, softened to room temperature (or substitute for just cream cheese)
- 8 oz. cream cheese, softened to room temperature
- 4 tbsp. granulated sugar
- 2 eggs, at room temperature can substitute 1/2 cup eggbeaters
- 1/2 cup plain nonfat Greek yogurt
- 1 tbsp. vanilla extract
- 1/2 cup mixed blackberry, blueberry, raspberry jam
Topping Layer
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup granulated sugar
- 2 tsp. vanilla extract
Berry Compote
- 2 cups berries - blackberries, huckleberries, raspberries, or your favorite seasonal berry
- 4 tbsp. honey or agave syrup
- 2 tbsp. light brown sugar
- 1 tsp. vanilla extract
Sweetened Cream Cheese for Decorations
- 1 8 oz. package cream cheese, softened to room temp
- 2 tbsp. powdered sugar, sifted
Fresh Berries for Top of Cake
- 1 cup fresh blueberries
Instructions
Graham Cracker Crust
- Generously butter or grease a 9-inch pie dish or a 9-inch spring form pan. Note - I butter and PAM the dish to make it easier to remove the cheesecake slices.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter and mix well.
- Pat the graham cracker mixture into the bottom and sides of the prepared pie dish. Set aside.
Cheesecake Filling
- Preheat oven to 350°F.
- In a large mixing bowl, beat cream cheese, (goat cheese - if using) and sugar with an electric mixer or beater until creamy.
- Add eggs, one at a time, band beat on the slow speed on the mixer until incorporated.
- Stir in vanilla and yogurt.
- Pour filling into prepared pie shell and spread out evenly.
- Spoon jam in 8 pr 10 places on top of the batter and using a knife, gently swirl into cake.
- Bake for 30 minutes,s or until the center is barely jiggly. Note - this time may vary slightly from oven to oven.
- Remove cheesecake from the oven for 10 minutes. Increase oven temp to 400°F.
Topping Layer
- Meanwhile, mix 1/2 cup plain yogurt with 1/4 cup sugar and 1 tablespoon vanilla in a small bowl.
- After the cake has been out for 10 minutes, carefully spread the topping mixture over the cheesecake.
- Return to the oven and bake the cheesecake for 6-8 minutes longer.
- Remove from oven. Cool completely and then refrigerate for at least 2 hours or longer, until cold and firm.
Sweetened Cream Cheese
- While cake is baking, beat cream cheese and powdered sugar with an electric beater, until blended. Don’t over beat.
- Using a pastry bag fitted with a large star tip, fill the sweetened cream cheese into the bag and make your pattern of the sweetened cream cheese around the edges of the chilled cake before spooning the compote over the top.
- Serve cheesecake cold and spoon compote over each serving.
Berry Compote
- Serve fresh berries on top of compote if you like some fresh berries too.
- Place clean berries and all other ingredients in a saucepan. Cook over medium heat until slightly thickened, approximately 15 minutes. Remove from stove and cool to room temperature. Refrigerate until ready to serve.
Notes
We pick huckleberries in the summer in Idaho, but we have made this recipe with blackberries and blueberries as well as raspberries. A mixed berry compote would also be super tasty and fun to try!