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Blueberry Swirl Cheesecake Recipe

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Indulge in a luscious Blueberry Swirl Cheesecake with a buttery graham cracker crust and creamy filling. Fresh blueberries add a vibrant, fruity swirl to every slice, creating a perfect balance of tangy and sweet flavors.

Ingredients

Scale

For the Crust:

  • 1 ยฝ cups graham cracker crumbs
  • ยผ cup granulated sugar
  • ยฝ cup unsalted butter, melted

For the Blueberry Swirl:

  • 1 ยฝ cups fresh or frozen blueberries
  • ยผ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ยฝ cup sour cream
  • ยผ cup heavy cream

Instructions

  • Preheat Oven: Preheat your oven to 325ยฐF (163ยฐC). Grease a 9-inch springform pan.
  • Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan. Bake for 10 minutes, then cool.
  • Prepare Blueberry Swirl: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries break down. Stir in cornstarch mixture and cook until thickened. Let it cool.
  • Prepare Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and heavy cream until combined.
  • Assemble: Pour the cheesecake filling over the cooled crust. Spoon the blueberry mixture on top in small dollops. Use a knife to swirl the blueberry sauce into the cheesecake.
  • Bake: Bake for 55-65 minutes, or until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours before serving.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the filling.
  • For best results, use fresh blueberries, but frozen will work in a pinch.
  • Avoid over-mixing the batter to prevent cracks in the cheesecake.

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