Ingredients
Equipment
Method
Make the Crust
- Preheat your oven to 325°. In a medium sized bowl, mix the gluten free graham cracker crumbs with melted butter and sugar until evenly combined.Press firmly into the bottom of a springform pan and bake for about 8 minutes. Remove from the oven.
Make the Berry Filling
- While the crust is in the oven, cook the strawberries with 1 tablespoon sugar, 2 tablespoon water and 1 teaspoon lemon juice until softened. Blend until smooth and allow to cool.Repeat the same process with the blueberries.
Make the Filling
- Beat the softened cream cheese until completely smooth then add the sugar.Mix in the vanilla, then add the eggs one at a time. Mix on low speed just until combined.
Swirl the Berries
- Pour half the cheesecake filling over the prepared crust. Drop a tablespoons of berries over the filling then layer the rest of the filling on top and spread to the edges of the pan.
- Drop spoonfuls of the strawberry puree and blueberry puree across the surface.Use a butter knife or skewer to gently swirl the colors together. Don't overdo it—you want distinct ribbons of color rather than mixing everything together.
- Bake the cheesecake for 40 minutes until the edges are set. Turn off the oven and leave the cheesecake in the oven with the door closed for an hour.
- Remove cake from the oven and let cool at room temperature for an additional hour before storing in the fridge.
- Transfer to the fridge and continue cooking for at least 4 hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.