Description
Luscious blueberry swirl cheesecake delivers creamy indulgence with elegant purple ribbons dancing through silky cream cheese layers. Seasonal berries and rich graham cracker crust promise sweet satisfaction for dessert enthusiasts craving a classic American treat.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (240 milliliters) sour cream
- 1 cup (200 grams) granulated sugar
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/2 cup (113 grams) melted butter
- 2 tablespoons (25 grams) sugar
Blueberry Sauce Ingredients:
- 1 cup (150 grams) fresh or frozen blueberries
- 2 tablespoons (25 grams) sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon (15 milliliters) water
- 1 teaspoon vanilla extract
Instructions
- Craft a buttery foundation by mixing graham cracker crumbs with melted butter and sugar. Press the mixture firmly into the base of a springform pan, creating an even layer. Toast in a preheated 325°F oven for 10 minutes to enhance the crust’s golden texture.
- Create a vibrant blueberry reduction by simmering fresh blueberries with sugar and lemon juice. Dissolve cornstarch in water and incorporate into the fruit mixture, stirring continuously until the sauce thickens and develops a glossy, deep purple consistency.
- Whip cream cheese until velvety smooth, gradually incorporating sugar for balanced sweetness. Introduce eggs one at a time, blending thoroughly between each addition to ensure a silky, lump-free texture. Fold in sour cream and vanilla extract, creating a luxurious, creamy filling.
- Gently pour the cream cheese mixture over the cooled crust, maintaining a level surface. Artfully distribute dollops of blueberry sauce across the top, then use a knife to create elegant swirling patterns that marble the surface with purple ribbons.
- Position the springform pan inside a larger water bath, carefully adding hot water to reach halfway up the pan’s sides. This technique ensures gentle, even baking and prevents surface cracking. Bake until the center is just set but still slightly jiggly.
- Once baking completes, turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually and prevent sudden temperature shifts. After an hour, transfer to the refrigerator and chill for a minimum of 4 hours to set completely before serving.
Notes
- Prevent cracks by beating cream cheese at room temperature and avoiding overmixing the batter.
- Wrap the springform pan’s exterior with aluminum foil before water bath baking to prevent water seepage.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Enhance blueberry flavor by using fresh seasonal berries and adding a splash of pure vanilla extract to the sauce.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg