Description
This Blueberry Swirl Cheesecake is a creamy and fruity dessert that’s perfect for any occasion. With a velvety cream cheese filling swirled with a sweet blueberry compote and a buttery graham cracker crust, it’s as stunning as it is delicious. Whether served at a party or enjoyed as a treat for yourself, this cheesecake is guaranteed to impress!
Ingredients
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch (optional)
Blueberry Compote:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 2 tbsp water
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- To make the blueberry compote, heat blueberries, sugar, water, and lemon juice in a small saucepan. Simmer until slightly thickened, then stir in the cornstarch slurry. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla extract.
- Pour the cheesecake filling over the crust. Spoon dollops of blueberry compote on top and swirl gently with a toothpick or skewer.
- Place the springform pan in a water bath and bake for 60-70 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight before serving.
Notes
- Store leftovers in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
- For added texture, sprinkle chopped nuts like almonds or pecans on top.
- Substitute raspberries or blackberries for blueberries if desired.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 70 minutes
- Category: Dessert