Description
A rich and creamy Blueberry Swirl Cheesecake featuring a buttery graham cracker crust, smooth cheesecake filling, and a vibrant blueberry swirl. This elegant yet comforting dessert offers the perfect balance of tangy sweetness and velvety texture.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the blueberry swirl:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- For the cheesecake filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan.
- Bake crust for 8–10 minutes. Remove and let cool slightly.
- In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat until thickened. Cool slightly, then blend if a smoother swirl is desired.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in sour cream and vanilla extract until just combined.
- Pour filling over cooled crust. Spoon blueberry mixture on top and gently swirl with a knife.
- Bake for 55–65 minutes until edges are set and center slightly jiggles.
- Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight before removing from pan and slicing.
Notes
- Avoid overmixing to help prevent cracks.
- Let cheesecake cool gradually to reduce cracking.
- Frozen blueberries can be used without thawing.
- Store covered in refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
