Description
This Blueberry Swirl Cheesecake features a buttery graham cracker crust, a creamy cream cheese filling with vibrant blueberry swirls, and a smooth sour cream silky topping. The luscious combination of tangy blueberries and rich cheesecake makes it a perfect dessert for special occasions or any day you crave a delightful treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
Blueberry Swirl
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ¼ cup heavy cream
Silky Topping
- 1 cup sour cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the 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 firmly into the bottom of a 9-inch springform pan to create an even, compact crust. Bake for 10 minutes, then set aside to cool while preparing the filling.
- Make the 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 continue cooking for 2-3 minutes until the sauce thickens. Remove from heat and let it cool slightly.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each to ensure full incorporation. Mix in the vanilla extract, sour cream, and heavy cream until the filling has a velvety texture. Pour this filling evenly over the pre-baked crust.
- Swirl the Blueberry Sauce: Spoon dollops of the blueberry sauce over the cheesecake filling. Using a knife or toothpick, gently swirl the sauce through the batter to create a beautiful marbled effect without fully blending it.
- Bake the Cheesecake: Bake the cheesecake in the preheated oven at 325°F (163°C) for 55-60 minutes, or until the center is almost set but still has a slight jiggle. Once done, turn off the oven, crack the door, and let the cheesecake cool inside for about an hour to prevent cracking.
- Prepare the Silky Topping: While the cheesecake cools, combine sour cream, powdered sugar, and vanilla extract in a bowl. Mix until smooth and creamy. After the cheesecake has fully cooled, spread the silky topping evenly over the surface.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow flavors to meld and the topping to set. Slice and serve cold, optionally garnished with extra blueberry sauce for enhanced flavor.
Notes
- Use room temperature cream cheese for a smooth, lump-free filling.
- Swirling the blueberry sauce gently prevents it from fully mixing, creating a beautiful design.
- Letting the cheesecake cool slowly in the oven helps to avoid cracks.
- Chilling overnight enhances flavor and texture.
- Frozen blueberries can be used; thaw and drain any excess liquid before cooking.
- For a gluten-free option, substitute graham cracker crumbs with gluten-free crumbs.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
