Description
Indulge in the creamy decadence of a Blueberry Swirl Cheesecake with a luscious silky topping. This dessert combines the tangy sweetness of blueberries with a rich, velvety cheesecake filling, creating a delightful treat for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
For the blueberry swirl:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the silky topping:
- 1 cup sour cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil for a water bath.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Make the blueberry swirl: Cook blueberries, sugar, and lemon juice until thickened. Set aside.
- Prepare the filling: Beat cream cheese and sugar, add eggs, sour cream, vanilla, and flour. Pour half the filling, add half the blueberry mixture, swirl, then repeat.
- Bake: Place in a roasting pan with water and bake for 55-65 minutes. Let cool in the oven.
- Chill: Refrigerate for at least 4 hours or overnight.
- Make the topping: Mix sour cream, powdered sugar, and vanilla. Spread over the cheesecake before serving.
Notes
- For a more vibrant swirl, reserve some blueberry sauce for drizzling.
- If using frozen blueberries, do not thaw before cooking.
- Cheesecake can be frozen in slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 g
- Sodium: 310 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
