Description
Creamy blueberry swirl cheesecake brings elegant dessert magic right to your kitchen. Silky cream cheese meets sweet-tart blueberry ribbons, creating a luxurious treat that delights your senses with each rich, smooth slice.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 3 large eggs
- 1 1/2 cups (225 grams) fresh or frozen blueberries
- 1 cup (200 grams) sugar (for filling)
Crust Ingredients:
- 2 cups (240 grams) graham cracker crumbs
- 1/2 cup (113 grams) melted butter
- 3 tablespoons (37 grams) sugar (for crust)
Sauce and Flavor Ingredients:
- 1/2 cup (120 grams) sour cream
- 1 teaspoon vanilla extract
- 1/4 cup (50 grams) sugar (for blueberry sauce)
- 2 tablespoons (30 milliliters) water
- 1 tablespoon (15 milliliters) lemon juice
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
Instructions
- Calibrate the oven to 325°F (163°C) and position the rack in the center for even heat distribution.
- Craft the foundation by blending graham cracker crumbs with melted butter and sugar, then firmly compress the mixture into the base of a springform pan.
- Create a vibrant blueberry sauce by simmering blueberries, sugar, water, and lemon juice in a saucepan. Introduce a cornstarch slurry to thicken the mixture, then allow to cool completely.
- Whip cream cheese and sugar until velvety smooth, incorporating eggs individually to maintain a silky texture. Fold in vanilla extract and sour cream, ensuring a uniform consistency.
- Construct the cheesecake layers by gently pouring half the filling over the crust, then artfully drizzle and swirl half the blueberry sauce using a knife. Repeat the layering process with remaining filling and sauce.
- Bake the cheesecake for 50-60 minutes until the center sets with a subtle jiggle. After baking, leave the oven door slightly ajar and allow the cheesecake to cool gradually inside.
- Chill the cheesecake in the refrigerator for a minimum of 4 hours or preferably overnight to achieve optimal firmness and flavor melding.
- Embellish with fresh blueberries just before presenting this delectable dessert to your guests.
Notes
- Cool the cheesecake slowly to prevent surface cracking by leaving the oven door slightly ajar after baking.
- Create smooth swirls by using a toothpick or thin knife to gently drag the blueberry sauce through the cream cheese filling in circular motions.
- For a gluten-free version, replace graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the same delicious crust texture.
- Ensure cream cheese is at room temperature before mixing to achieve a ultra-smooth, lump-free filling that guarantees a silky cheesecake texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 26 g
- Sodium: 190 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 85 mg