Blueberry Swirl Cheesecake
A delightful dessert that beautifully balances sweetness and tartness, featuring luscious blueberry swirls throughout a creamy cheesecake.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides a crunchy base
- 0.25 cups melted butter Adds richness to the crust
For the cheesecake filling
- 2 cups softened cream cheese Ensure it's at room temperature for a smooth texture
- 1 cups sugar Sweetens the filling
- 2 teaspoons vanilla extract For aromatic flavor
- 3 pieces large eggs Binds the mixture together
- 1 cup sour cream Adds tanginess and creaminess
- 0.5 cups blueberry jam or fresh blueberries For the blueberry swirl
- 2 tablespoons sugar To sweeten the blueberry swirl
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the base of a springform pan to create a sturdy crust.
- In a separate large bowl, beat together the softened cream cheese and sugar until creamy and free of lumps.
- Incorporate the vanilla extract into the mixture.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream until all ingredients are perfectly combined.
- Pour the batter over the prepared crust, smoothing the top for an even bake.
Swirling and Baking
- In a small saucepan, gently heat the blueberry jam with the sugar until melted and smooth.
- Drop spoonfuls of the mixture over the cheesecake batter and swirl gently using a toothpick or knife.
- Bake in the preheated oven for 50-60 minutes, watching for a slightly jiggly center.
- Once baked, allow the cheesecake to cool to room temperature.
- Chill in the fridge for at least four hours, or overnight, before serving.
Notes
For serving, this cheesecake pairs beautifully with whipped cream, powdered sugar, or blueberry sauce. Store leftovers in an airtight container for up to 5 days in the refrigerator. Freezing is also an option for up to 3 months.