Description
Delectable blueberry swirl cheesecake brings creamy richness together with fresh berry goodness. Silky cream cheese and tangy blueberry compote create a sophisticated dessert that delights palates with balanced sweetness and elegant presentation.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 4 large eggs
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Blueberry Swirl Ingredients:
- 2 cups (290 grams) fresh blueberries
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (30 milliliters) water
- 1 tablespoon (15 milliliters) lemon juice
Instructions
- Prepare the oven environment by heating to 325F (163C) and lightly coating a 9-inch springform pan with grease to prevent sticking.
- Craft the foundational crust by blending graham cracker crumbs with sugar and melted butter, pressing the mixture firmly into the pan’s base. Bake for 10 minutes, allowing it to develop a golden, crisp texture, then set aside to cool completely.
- Create the vibrant blueberry swirl sauce by gently simmering blueberries with sugar and lemon juice over medium heat until the fruits break down and release their juices. Introduce cornstarch to thicken the mixture, stirring continuously until the sauce reaches a glossy, jam-like consistency. Remove from heat and allow to cool to room temperature.
- Develop the creamy cheesecake filling by whipping softened cream cheese and sugar until achieving a smooth, velvety texture. Gradually incorporate eggs, mixing thoroughly after each addition to ensure a uniform blend. Fold in vanilla extract, sour cream, and heavy cream until the mixture becomes luxuriously silky and well-combined.
- Construct the cheesecake by carefully pouring the prepared filling over the cooled crust, creating an even layer. Artfully distribute small dollops of blueberry sauce across the surface, then use a knife to create elegant swirling patterns that marble the blueberry throughout the cheesecake.
- Bake the cheesecake for 55-65 minutes, monitoring until the center is almost set but still slightly jiggly. Once complete, turn off the oven, leave the door slightly ajar, and allow the cheesecake to gradually cool for one hour. Transfer to the refrigerator and chill for a minimum of 4 hours to set completely before serving.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing, preventing cracks in the cheesecake.
- Create perfect swirls by adding blueberry sauce sparingly and using a thin knife to gently drag through the filling.
- Prevent water bath method for extra moisture and even baking by wrapping the springform pan in double layers of aluminum foil.
- Modify for gluten-free diets by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 137
- Sugar: 3 g
- Sodium: 29 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 19 mg