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Best Blueberry Swirl Cheesecake Recipe

Best Blueberry Swirl Cheesecake Recipe
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★★★★★

4.7 from 25 reviews

This Best Blueberry Swirl Cheesecake combines a buttery graham cracker crust with a creamy, smooth cheesecake filling swirled with a luscious homemade blueberry sauce. Perfectly balanced with a hint of lemon and a silky texture, this dessert is sure to impress at any occasion.

Ingredients

Scale

Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp melted butter

Blueberry Swirl:

  • 1 ½ cups blueberries (fresh or frozen)
  • ¼ cup sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch + 1 tbsp water

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • ½ cup sour cream
  • 2 tsp vanilla extract

Instructions

  1. Make the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of a springform pan to form the crust. Bake for 8 minutes, then remove and allow to cool completely.
  2. Make the Blueberry Swirl: In a small pot, combine blueberries, sugar, and lemon juice. Simmer over medium heat for 5 to 7 minutes until the berries release their juices. Mix cornstarch with water to create a slurry, then stir it into the blueberry mixture and cook until thickened. Lightly mash the berries for texture or blend for a smoother consistency. Let cool completely.
  3. Make the Cheesecake Filling: Beat the softened cream cheese until creamy and smooth. Add sugar and continue mixing well. Incorporate eggs one at a time, making sure each is fully combined. Add sour cream and vanilla extract, then mix just until smooth, taking care not to overmix to avoid cracks during baking.
  4. Assemble: Pour the cheesecake filling evenly over the cooled crust in the springform pan. Spoon the cooled blueberry sauce in dollops on top of the cheesecake batter. Using a toothpick or knife, gently swirl the blueberry sauce into the cheesecake to create a marble effect.
  5. Bake: Place the cheesecake in the oven and bake at 325°F (160°C) for 50 to 55 minutes. The edges should be set while the center remains slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  6. Chill and Serve: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight for best results. Before serving, optionally pipe frosting on top and garnish with fresh blueberries. Slice, serve, and enjoy the creamy, fruity delight.

Notes

  • Use full-fat cream cheese and sour cream for the creamiest texture.
  • Ensure the cream cheese is softened to avoid lumps in the batter.
  • Do not overmix cheesecake filling to prevent cracks during baking.
  • For a smoother blueberry swirl, blend the sauce thoroughly before adding.
  • Let the cheesecake cool gradually to avoid cracks on the surface.
  • Fresh or frozen blueberries both work well for the swirl.
  • Refrigerate the cheesecake overnight for optimal flavor and texture.
  • Serve with fresh blueberries or whipped cream for extra garnish.

Nutrition

Keywords: Blueberry Swirl Cheesecake, Blueberry Cheesecake, Homemade Cheesecake, Berry Dessert, Cream Cheese Cake, Summer Dessert

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