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Homemade Blueberry Swirl Cheesecake photo

Blueberry Swirl Cheesecake

This Blueberry Swirl Cheesecake is a showstopper! Creamy, delicious, and topped with sweet-tart blueberries, it's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1.5 cups graham cracker or vanilla wafer crumbs
  • 3 tablespoons sugar
  • 4 tablespoons butter melted
For the Filling:
  • 16 ounces cream cheese softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 0.5 cup sour cream

Equipment

  • Springform pan
  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Measuring cups and spoons
  • Food processor

Method
 

Step-by-Step Instructions:
  1. In a mixing bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake at 350°F (175°C) for 8-10 minutes until set. Allow to cool while preparing the filling.
  2. In a small saucepan, combine the blueberries, lemon juice, and cornstarch. Cook over medium heat until the blueberries burst and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in 1 cup of sugar and continue mixing until well combined. Add in the vanilla extract and sour cream, mixing until smooth. Finally, add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
  4. Pour half of the cheesecake filling over the cooled graham cracker crust. Spoon half of the blueberry mixture on top and use a knife or toothpick to swirl it into the filling. Pour the remaining cheesecake filling over the top, followed by the rest of the blueberry mixture. Swirl again gently to create a marbled effect.
  5. Bake the cheesecake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour to prevent cracking.
  6. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight. When ready to serve, carefully remove the springform pan and slice the cheesecake. Enjoy each slice plain or with a dollop of whipped cream!

Notes

  • Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
  • If you want to make it ahead of time, it freezes well; wrap it tightly in plastic wrap and foil for up to 2 months.
  • For a quick serving option, slice the cheesecake before freezing; this allows you to take out individual portions as needed.