Dessert: United States – Raspberry-Elderberry Swirled Greek Yogurt Cheesecake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 20 min

Cook 0 min

Additional 6 hrs

Total 6 hrs 20 min

Ingredients

2 cups (200 g) graham cracker crumbs
6 tbsp (90 ml) unsalted butter, melted
16 oz / 450 g cream cheese, softened
2 cups (480 ml) Greek yogurt
3 / 4 cup (90 g) powdered sugar
1 tsp lemon zest
2 tsp vanilla extract
1 cup (120 g) raspberries, pureed and strained
1 / 3 cup (110 g) elderberry jam or syrup (cooked)
Fresh raspberries for garnish

Instructions

1. Combine graham crumbs and melted butter, press firmly into a 9-inch springform pan; chill while preparing filling.
2. Beat cream cheese until smooth, add Greek yogurt, powdered sugar, lemon zest and vanilla; mix until fully combined.
3. Pour two-thirds of the filling over the crust. Gently drop spoonfuls of raspberry puree and elderberry jam over the filling; use a skewer to create swirls.
4. Top with remaining filling and repeat swirl pattern on surface.
5. Chill at least 6 hours or overnight until firm. Release from pan and garnish with fresh raspberries before serving.