Berry Swirl Cheesecake

“No. No no no no wait! This is Christmas! The season of perpetual hope!” In my favorite Christmas movie, Home Alone, when Kevin’s mom is faced with one roadblock after another whilst trying to get home to her son, she says this line. Perpetual. Never ending or changing. After 4 weeks of Advent, we celebrate the birth of Christ. Here’s an Advent wreath (berry swirl) cheesecake for your celebrations.

Merry Christmas, dear friends

*Recipe* - 1-8 oz package of cream cheese, softened - 1-14 oz can of condensed milk - 4 T lemon juice - 1 egg - 2 t vanilla - 1 ready-to-bake crust (make it easier on yourself this holiday season) - 1.5 c frozen or fresh mixed berries - 4 t sugar * In a bowl, beat the softened cream cheese until fluffy. Soften cream cheese by putting the completely unwrapped cream cheese in the microwave for 15 seconds. * Add a can of condensed milk, little at a time and 3 T of the lemon juice, 1 t vanilla, and mix until well incorporated. * Add 1 egg to the cream cheese and beat until the egg is combined. * Heat up a saucepan on medium low heat and add the berries, sugar, and lemon juice, and 1 t vanilla. Mix and cook the mixture for 15 mins. If the mixture gets too thick add warm water 1 T at a time. Be careful of any splatter. Cool the berry compote and blend until smooth. * Pour the cheesecake mixture into the ready crust. * Pour the berry compote on top. Take a butter knife and swirl around for a marble effect. (I got a little carried away with swirling and lost the marble pattern) * Bake in a 300°F oven for 50 mins. * Cool at room temp for an hour and in the fridge for at least 2 hours.