Ingredients:

  • 1 ½ cups (180g) finely crushed gingersnap cookies
  • ¼ cup (50g) granulated sugar (for crust)
  • 6 Tablespoons (85g) unsalted butter, melted
  • 3 (8 oz / 226g) packages full-fat cream cheese, softened
  • 1 ¼ cups (250g) granulated sugar (for filling)
  • 1 Tablespoon (15ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • ½ cup (120g) full-fat sour cream, room temperature
  • 1 cup (150g) fresh or frozen mixed berries (raspberries, blackberries, cranberries)
  • ¼ cup (50g) granulated sugar (for swirl)
  • 1 Tablespoon water (for swirl)
  • ½ teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1 teaspoon cornstarch mixed with 1 Tablespoon cold water (slurry)

Instructions:

  1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly in heavy-duty foil.
  2. Make the crust: Combine crushed gingersnaps, sugar, and melted butter. Press firmly into the bottom and slightly up the sides of the prepared pan. Chill for at least 30 minutes.
  3. Prepare the Berry Swirl: Combine berries, sugar, water, cinnamon, and cloves in a saucepan. Simmer until berries break down (about 8 minutes). Thicken with the cornstarch slurry; simmer until glossy. Cool completely.
  4. Make the Filling: Beat softened cream cheese until smooth. Gradually beat in the sugar, then the lemon juice and vanilla. Beat in sour cream. Add eggs one at a time, mixing only until just incorporated. Do not overmix.
  5. Assemble & Swirl: Pour half the cheesecake batter over the chilled crust. Dollop half of the cooled berry mixture randomly over the batter. Pour remaining batter over the top. Dollop the remaining berry mixture and gently swirl with a butter knife.
  6. Bake in Water Bath (Bain-Marie): Place the foil-wrapped springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60–75 minutes.
  7. Cool Down Slowly: Turn the oven off. Prop the oven door open slightly. Let the cheesecake cool inside the cooling oven for 1 hour.
  8. Chill: Remove from the water bath, remove the foil, and cool on a wire rack to room temperature. Cover loosely and chill in the refrigerator for at least 6 hours, but preferably overnight.
  9. Serve: Run a thin knife around the edge before releasing the springform collar. Slice and serve.