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Blueberry Swirl Cheesecake

A delightful dessert that combines creamy cheesecake with sweet-tart blueberry swirl, perfect for gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened Make sure the cream cheese is softened for a smooth texture.
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
For the blueberry sauce
  • 1 cup fresh or frozen blueberries If using frozen blueberries, do not thaw them beforehand.
  • 1/2 cup sugar For blueberry sauce.
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared pan.
Cheesecake Filling
  1. In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Blueberry Sauce
  1. Combine the blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the blueberries break down and the mixture thickens slightly.
Assembly and Baking
  1. Pour half of the cheesecake batter into the crust. Drizzle with some of the blueberry sauce, then add the remaining batter. Swirl in more blueberry sauce on top for decoration.
  2. Bake for about 50-60 minutes, or until the center is set.
Cooling
  1. Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.

Notes

Serve chilled. Slice into wedges and drizzle with extra blueberry sauce. Can pair with whipped cream or a scoop of vanilla ice cream. Store leftovers in the refrigerator covered with plastic wrap or in an airtight container. Will last for a week.