Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/4 cup heavy cream
For the Blueberry Swirl:
1 1/2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
Directions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
To make the crust, combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until the mixture is well combined.
Press the mixture into the bottom of the prepared springform pan to form an even layer. Bake for 8-10 minutes until golden and set. Remove from the oven and set aside to cool.
For the cheesecake filling, beat the softened cream cheese and sugar together in a large bowl until smooth and creamy.
Add the vanilla extract, eggs (one at a time), sour cream, and heavy cream. Mix until fully combined and smooth.
For the blueberry swirl, combine fresh blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the blueberries break down and form a thick sauce.
Remove from the heat and let the blueberry sauce cool slightly.
Pour the cheesecake filling over the cooled crust in the springform pan. Drop spoonfuls of the blueberry sauce over the cheesecake and use a knife to swirl the sauce into the filling, creating a marbled effect.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before removing from the springform pan.
Slice and serve chilled, topped with extra fresh blueberries if desired.
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 5 hours 30 minutes (including chilling)
Kcal: 400 kcal per slice
Servings: 12 servings
