Description
Creamy New York-style blueberry swirl cheesecake delivers classic dessert perfection with rich cream cheese and sweet berry ribbons. Smooth texture and elegant presentation make this cheesecake a memorable finale you’ll savor with each luxurious bite.
Ingredients
Scale
Main Ingredients:
- 2 cups cream cheese
- 4 large eggs
- 1 cup sour cream
- 2 cups fresh blueberries
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup melted butter
Flavoring and Thickening Ingredients:
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/2 cup sugar
Instructions
- Prepare the crust by combining graham cracker crumbs, sugar, and melted butter into a cohesive mixture.
- Transfer the crust mixture into a springform pan, firmly pressing it down to create an even base. Bake at 325°F for 10 minutes to set the foundation.
- Create the cheesecake filling by thoroughly blending cream cheese and sugar until completely smooth and creamy.
- Incorporate eggs, sour cream, and vanilla extract into the cream cheese mixture, whisking until fully integrated and no lumps remain.
- Craft the blueberry swirl sauce by simmering fresh blueberries with sugar, lemon juice, and cornstarch over medium heat until the mixture thickens and develops a rich, glossy consistency.
- Gently pour the cream cheese mixture over the pre-baked crust, ensuring an even distribution.
- Drizzle the vibrant blueberry sauce across the surface, using a knife to create elegant swirling patterns throughout the cheesecake.
- Bake the cheesecake at 325°F for 50-60 minutes, watching for a slightly jiggly center that indicates perfect doneness.
- Remove from the oven and allow the cheesecake to cool completely at room temperature to prevent cracking.
- Refrigerate for a minimum of 4 hours or overnight to set and develop optimal flavor and texture before serving.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing and perfect texture.
- Use fresh or frozen blueberries, but if using frozen, thaw and drain excess liquid to prevent watery sauce.
- Prevent cracks by baking cheesecake in a water bath and avoiding overmixing the batter, which adds too much air.
- For gluten-free version, replace graham cracker crust with almond flour or gluten-free cookie crumbs, maintaining same proportions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg