Pregnancy Friendly Classic Berry Swirl Cheesecake
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups graham cracker crumbs (about 12 full crackers)
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- ¼ tsp fine salt
For the berry swirl
- 1 ½ cups mixed berries (fresh or frozen), such as raspberries, blueberries, or strawberries
- 3 tbsp granulated sugar
- 1 tsp lemon juice
For the filling
- 32 oz (4 blocks) full-fat cream cheese, at room temperature
- 1 ¼ cups granulated sugar
- 1 cup full-fat sour cream, at room temperature
- 2 tsp pure vanilla extract
- 4 large eggs, at room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp all-purpose flour
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming at least 2 inches up the sides — this keeps water from the water bath out of the crust.
- 2
In a food processor, pulse the graham crackers into fine crumbs, or use pre-made crumbs. Stir together the crumbs, 3 tbsp sugar, melted butter, and salt in a bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Set aside to cool while you prepare the filling and swirl.
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