Print

Blueberry Swirl Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy blueberry swirl cheesecake that combines the sweetness of ripe blueberries with the decadence of cheesecake, perfect for any celebration.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 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
  • 1 1/2 cups fresh blueberries
  • 1/4 cup granulated sugar (for the blueberry sauce)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Grease a 9-inch springform pan and set it aside.
  3. Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a medium bowl and stir until well combined.
  4. Press the mixture into the bottom of the springform pan and bake for 8-10 minutes until golden.
  5. Beat together cream cheese and 1 cup granulated sugar until creamy.
  6. Add in vanilla extract, eggs (one at a time), sour cream, and heavy cream, then mix until smooth.
  7. Cook blueberries, 1/4 cup sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes until thickened.
  8. Pour cheesecake filling into the cooled crust and drop spoonfuls of blueberry sauce over it, swirling gently.
  9. Bake for 50-60 minutes until set but slightly jiggly.
  10. Turn off the oven and let the cheesecake cool inside for an hour.
  11. Refrigerate for at least 4 hours before serving.

Notes

For best results, allow cream cheese to soften thoroughly. Avoid overbaking and let the cheesecake cool slowly in the oven to prevent cracks.

Nutrition

Find it online: https://yummyfirst.com/blueberry-swirl-cheesecake-2/