Blueberry Swirl Cheesecake

Indulge in the creamy goodness of Blueberry Swirl Cheesecake, a delightful dessert that's as easy to make as it is delicious. This recipe combines rich cheesecake with vibrant blueberry swirls for a perfect blend of flavors. Whether you're a novice or a seasoned baker, you'll love the simple steps and helpful tips to achieve a stunning cheesecake. Dive into this sweet adventure and click through to explore the full recipe today!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 ½ cups fresh blueberries (or frozen)

2 tablespoons cornstarch

1 tablespoon lemon juice

¼ teaspoon salt

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C).

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let it cool.

Make the Blueberry Swirl: In a small saucepan, combine the blueberries, 2 tablespoons of sugar, lemon juice, and cornstarch. Cook over medium heat until the blueberries begin to burst and the mixture thickens (about 5-7 minutes). Remove from heat and let it cool.

Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar and beat until creamy. Mix in the vanilla extract, then add the sour cream.

Add Eggs: Beat in the eggs, one at a time, ensuring each is fully blended before adding the next. Mix until smooth, adding a pinch of salt.

Swirl the Blueberries: Before pouring the cheesecake filling into the crust, reserve about ¼ cup of the blueberry mixture. Fold the remaining blueberry mixture into the filling gently, creating light swirls (do not overmix).

Assemble the Cheesecake: Pour the blueberry-swirl cheesecake filling over the cooled crust in the springform pan. Drop spoonfuls of the reserved blueberry mixture on top, using a skewer or knife to create a marbled effect by swirling it through the filling.

Bake: Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.

Cool & Chill: Once baked, turn the oven off and crack the oven door ajar, allowing the cheesecake to cool gradually for 1 hour. Next, refrigerate for at least 4 hours, preferably overnight.

Serve: To serve, remove the sides of the springform pan. Slice the cheesecake and enjoy!

Prep Time: 30 minutes | Total Time: 6 hours (including chill time) | Servings: 10 slices

- Presentation Tips: Serve slices of the cheesecake on individual plates, topped with fresh blueberries and a mint leaf for garnish. Optionally, drizzle with a light blueberry sauce made from leftovers.