Description
This Blueberry Swirl Cheesecake features a creamy cheesecake base with a vibrant blueberry swirl, perfect for a refreshing dessert.
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:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- For the Blueberry Swirl:
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, beating after each addition. Stir in sour cream.
- Pour the filling over the cooled crust.
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries burst and the mixture thickens, about 5-7 minutes. Let cool slightly, then swirl into the cheesecake filling using a knife.
- Bake for 55-60 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Ensure all ingredients are at room temperature for a smooth texture. Fresh blueberries provide the best flavor, but frozen can be used if thawed and drained.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g