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Blueberry Swirl Cheesecake Recipe - emiliarecipes.com Blueberry Swirl Cheesecake Recipe - emiliarecipes.com
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Blueberry Swirl Cheesecake Recipe

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This blueberry swirl cheesecake features a smooth, creamy filling swirled with a homemade blueberry sauce and sits on a buttery graham cracker crust. The fruity swirl adds a fresh and tangy flavor to the rich cheesecake, making it a delightful dessert for any gathering. Keywords: Blueberry swirl cheesecake, blueberry cheesecake recipe, creamy cheesecake, fruit swirl cheesecake.

Ingredients

Scale
  • For the Crust:
    • 1 ½ cups graham cracker crumbs
    • ½ cup melted butter
    • 2 tbsp sugar
  • For the Blueberry Sauce:
    • 1 cup fresh or frozen blueberries
    • 2 tbsp sugar
    • 1 tsp lemon juice
    • 1 tsp cornstarch
    • 1 tbsp water
  • For the Cheesecake:
    • 24 oz cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 cup sour cream
    • 1 tsp vanilla extract

Instructions

  • Prepare the Crust: Preheat the oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
  • Make the Blueberry Sauce: In a small saucepan, combine blueberries, sugar, and lemon juice. In a separate bowl, mix cornstarch with water, then add it to the blueberries. Cook over medium heat, stirring until thickened (about 5-7 minutes). Let it cool.
  • Make the Cheesecake Filling: Beat cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until creamy.
  • Assemble the Cheesecake: Pour the cheesecake filling over the crust. Drop spoonfuls of the cooled blueberry sauce on top and swirl gently using a knife to create a marble effect.
  • Bake the Cheesecake: Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides. Bake for 60-70 minutes, until the center is just set.
  • Cool and Serve: Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours before serving.

Notes

  • Make sure to strain the blueberry sauce if you prefer a smoother texture.
  • Avoid over-mixing the cheesecake batter to keep it from cracking.

Nutrition

Find it online: https://emiliarecipes.com/blueberry-swirl-cheesecake-recipe/