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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

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 (5 ml) lemon zest
2 tsp (10 ml) vanilla extract
1 cup (120 g) raspberries, pureed and strained
1 / 3 cup (110 g) elderberry jam or syrup (cooked)
Fresh raspberries for garnish

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine graham crumbs and melted butter, press firmly into a 9-inch (23 cm) 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.

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.