A smooth, creamy cheesecake with a luscious blueberry swirl throughout. The perfect balance of tangy and sweet, this Blueberry Swirl Cheesecake is a dessert that will impress every time! 😍✨
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 tsp vanilla extract
3 large eggs
1 cup sour cream
1/4 cup heavy cream
2 tbsp all-purpose flour
For the Blueberry Swirl:
1 cup fresh or frozen blueberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
Instructions:
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
⏱️ Time: 3 minutes
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form an even crust.
⏱️ Time: 4 minutes
Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
⏱️ Time: 10 minutes (baking)
For the cheesecake filling, beat the softened cream cheese and sugar together until smooth and creamy.
⏱️ Time: 4 minutes
Add the vanilla extract, eggs one at a time, mixing well after each addition. Stir in sour cream, heavy cream, and flour until the mixture is smooth and well combined.
⏱️ Time: 5 minutes
Pour the cheesecake filling into the cooled crust.
⏱️ Time: 2 minutes
For the blueberry swirl, combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until the berries break down and release their juices.
⏱️ Time: 7 minutes
Stir in the cornstarch-water mixture and cook for another 2 minutes, until the sauce thickens. Remove from heat and let cool slightly.
⏱️ Time: 3 minutes
Drop spoonfuls of the blueberry sauce over the cheesecake filling and use a toothpick or knife to swirl the blueberry sauce into the filling.
⏱️ Time: 5 minutes
Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
⏱️ Time: 1 hour (baking)
After the cheesecake has cooled, transfer to the refrigerator and chill for at least 4 hours or overnight.
⏱️ Time: 4 hours (chilling)
Before serving, carefully remove the cheesecake from the springform pan and transfer to a serving platter.
⏱️ Time: 5 minutes
Prep Time: 20 minutes | Baking Time: 60 minutes | Chilling Time: 4 hours | Total Time: 5 hours 30 minutes
Kcal: 350 kcal | Servings: 12 servings
