How To Make Blueberry Swirl Cheesecake
This delicious homemade swirl cheesecake is swirled with creamy blueberry sauce on top of an irresistible graham cracker crust.
Adjust oven rack to the lower third position and preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat.
Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2 to 3 minutes, smashing some blueberries as you go.
Remove from heat and put the mixture through a fine-mesh strainer into a small bowl to separate the cooked berries and the juice. Keep separated and set both aside.
Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides.
Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. Bake the crust for 7 minutes. Allow to slightly cool as you prepare the filling.
Using a handheld or stand mixer fitted with a paddle attachment beat the cream cheese and granulated sugar together on medium speed in a large bowl for about 3 full minutes until the mixture is smooth and creamy.
Add the sour cream and vanilla, beat until combined. At low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.
Pour the filling into the cooled crust. Drop spoonfuls of the smooth blueberry sauce onto the batter. Using a knife, gently swirl as shown in the photo above. Save for topping the baked cheesecake.
Place the springform pan into a large roasting pan and place into the oven. Fill with about 1-inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
Bake for 50 to 60 minutes or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour.
Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled.
Top with remaining chunky blueberry sauce, if desired. Cover leftover cheesecake and store in the refrigerator for up to 4 days.
- Calories: 444.76kcal
- Fat: 31.94g
- Saturated Fat: 17.55g
- Trans Fat: 0.31g
- Monounsaturated Fat: 8.25g
- Polyunsaturated Fat: 2.32g
- Carbohydrates: 35.34g
- Fiber: 0.75g
- Sugar: 29.77g
- Protein: 6.01g
- Cholesterol: 134.10mg
- Sodium: 282.33mg
- Calcium: 95.02mg
- Potassium: 152.86mg
- Iron: 0.81mg
- Vitamin A: 310.56µg
- Vitamin C: 2.73mg
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