Elle Hadwen

This recipe is not for the faint of heart; it requires a bit of math. If you’re anything like me and can’t do math, have a scale ready.

Elle’s food blog and recipes: marbled cheesecake

This recipe was hard to make. I got it from a fairytale cookbook, and unfortunately for me, it was in grams. My brain can’t compute math, so I made a couple of mistakes. It could have been that I started it late at night; it is what I did for Halloween. I meant to use a raspberry compote, but I did not have any frozen raspberries. For being a hot mess of a recipe, the cheesecake was mediocre. Would I make it again? Maybe. It looks nice but doesn’t scream cheesecake.


For the crust:
75 grams butter
175 grams graham cracker crumbs
1 ½ tsp brown sugar
1 generous pinch of salt


For the filling:
500 grams (1lb 2 oz) cream cheese
200 grams (7 oz) Greek yogurt or low-fat quark
185 grams (6 ½ oz) caster sugar (sugar in the raw ground up)
1 ½ tsp vanilla sugar
¼ cup cornflour
1 ½ tsp grated lemon zest
1 tbsp lemon juice
⅔ cups heavy whipping cream
2 eggs
1 egg yolk


Extra ingredients:
Butter, for greasing
About 2 cups mixed or fresh berries, thawed
1 tsp cornflour
About 1 tbsp honey



Preheat the oven to 350 degrees. Line a 24 cm springform tin with parchment and butter the sides
For the base, melt the butter in a small saucepan. Put the graham crackers in a plastic bag and crush with a rolling pin until fine crumbs form. Thoroughly combine the butter, crumbs, brown sugar, and salt. Press the crust firmly into the pan and bake for 8-10 minutes or until the edges are slightly brown. Set aside to cool and then reduce the oven temperature to 320 degrees.
To blend the berries, add berries of choice to a blender or food processor and add about 1 tablespoon sugar for every cup of berries. After it’s blended, strain with a strainer or cheesecloth. You want the juice, so set aside 2 tablespoons for the marbling effect.
For the filling, mix together the cream cheese and Greek yogurt until super smooth (you don’t want any lumps). Whisk in the sugar, vanilla sugar, and cornflour. Stir in the lemon zest and juice, then quickly add the cream, eggs, and egg yolk. Mix until everything is combined. Do not over mix, otherwise bubbles will form while baking. Spread the filling over the crust. Then take the 2 tablespoons of the juice you made and pour it over the filling. Take a fork and pull through the filling to create a marbled effect.
Bake cheesecake for 45 minutes. DO NOT OPEN THE OVEN, otherwise your cheesecake will crack. When the cheesecake is done, turn off the oven and leave the cheesecake to cool for 30 minutes. After it is cooled, open the oven door halfway and let the cheesecake cool for another 1 ½ hours. Remove the cheesecake, set aside to cool completely, then place in the fridge to chill for 6 hours.
Before serving, carefully slide a sharp knife around the edge of the cake. Remove cake from pan and place on a serving plate. Bring the remaining strained berries to a boil in a saucepan. Dissolve some cornflour in cold water. Whisk into the berries and simmer for 1-2 minutes, stirring to thicken. Sweeten with honey and place on the cheesecake

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