Description
Creamy blueberry swirl cheesecake dances with luscious berry ribbons across a buttery graham cracker crust. Rich Philadelphia cream cheese meets sweet summer blueberries in this classic dessert that melts smoothly on your palate.
Ingredients
Scale
Main Ingredients:
Crust:
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
Filling:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
Blueberry Swirl:
- 1.5 cups fresh or frozen blueberries
- 0.25 cup granulated sugar
Supporting Ingredients:
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons water
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
Optional Toppings:
- Whipped cream
- Extra blueberry sauce
- Fresh blueberries
Instructions
- Prepare a 9-inch springform pan by lightly greasing and preheating the oven to 325°F.
- Combine graham cracker crumbs, melted butter, and sugar to create a compact crust. Press firmly into the pan’s bottom and bake for 10 minutes until golden. Allow to cool completely.
- Create blueberry sauce by simmering blueberries with sugar and lemon juice over medium heat for 5-7 minutes until slightly thickened. Cool to room temperature.
- Whip cream cheese and sugar until velvety smooth. Incorporate eggs individually, ensuring thorough blending after each addition. Fold in vanilla extract, sour cream, and flour to create a silky cheesecake batter.
- Gently distribute half the cheesecake mixture over the cooled crust. Dollop half the blueberry sauce across the surface and create elegant swirls using a knife tip.
- Layer remaining cheesecake batter over the initial swirled section. Artfully distribute remaining blueberry sauce and create intricate marbled patterns with gentle knife strokes.
- Bake for 55-65 minutes until edges are firm and center maintains a subtle wobble when gently nudged.
- After baking, leave cheesecake inside the oven with door slightly ajar for one hour, allowing gradual temperature reduction.
- Refrigerate for minimum 4 hours or overnight to achieve perfect texture and flavor development before serving.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing, preventing any unwanted texture in the final cheesecake.
- Use fresh or frozen blueberries interchangeably, but drain excess liquid from frozen berries to maintain sauce consistency.
- Prevent cracks by avoiding overmixing the batter and not overbaking the cheesecake, which can cause surface fissures.
- Create a gluten-free version by substituting graham cracker crumbs with gluten-free cookie crumbs or almond flour for the crust.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 318 kcal
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg