Description
This Blueberry Swirl Cheesecake is a delightful blend of creamy cheesecake and fresh blueberry sauce, topped with a smooth, silky sour cream layer. It’s perfect for special occasions or simply as a treat for yourself!
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the cheesecake:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ¼ cup heavy cream
For the blueberry swirl:
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
For the silky topping:
- 1 cup sour cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Crust: Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan, making sure it’s compact. Bake for 10 minutes. Set aside to cool while preparing the filling.
- Blueberry Swirl: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices. Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes. Remove from heat and allow to cool slightly.
- Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until smooth. Pour the cheesecake filling over the pre-baked crust.
- Swirl: Drop spoonfuls of the blueberry sauce over the top of the cheesecake filling. Use a knife or toothpick to gently swirl the sauce through the cheesecake batter for a marbled effect.
- Bake: Bake the cheesecake at 325°F for about 55-60 minutes or until the center is almost set (a slight jiggle is okay). Turn off the oven and crack the door, letting the cheesecake cool inside for about an hour.
- Silky Topping: While the cheesecake cools, prepare the topping by mixing the sour cream, powdered sugar, and vanilla together until smooth and creamy. Once the cheesecake has cooled completely, spread the silky topping over the surface. Chill the cheesecake in the fridge for at least 4 hours or overnight. Slice and serve with extra blueberry sauce if desired.
Notes
- For a gluten-free option, use gluten-free graham crackers.
- Make sure all ingredients are at room temperature for a smoother batter.
- This cheesecake can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg