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Blueberry Swirl Cheesecake

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A rich and creamy cheesecake swirled with sweet-tart blueberry sauce, perfect for gatherings and special occasions.

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; stir until well combined. Press the mixture into the bottom of the springform pan and bake for 8-10 minutes until golden.
  4. Beat together the softened cream cheese and 1 cup granulated sugar until creamy. Add in the vanilla extract, eggs (one at a time), sour cream, and heavy cream; mix until smooth.
  5. Cook 1 1/2 cups blueberries, 1/4 cup sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes until thickened. Let cool slightly.
  6. Pour cheesecake filling into the cooled crust; drop spoonfuls of blueberry sauce over it, swirling gently with a knife to create a marbled effect.
  7. Bake for 50-60 minutes until set but still slightly jiggly. Turn off the oven and let cool inside for an hour.
  8. Refrigerate for at least 240 minutes before serving.

Notes

For best results, ensure cream cheese is soft before blending, and allow cheesecake to cool in the oven to prevent cracks.

Nutrition

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